Vegan Butternut Squash Soup
Author Notes: This soup is super creamy and sweet, with no dairy or sugar added! It's amazing in the winter months when it gets chilly! —Millie | Add A Little
Serves 2
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1/2
Butternut squash, cut into chunks
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1 medium
Onion, sliced
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2 small
Potatoes, cut into small chunks
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1
teaspoon Dried thyme
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1
Garlic clove, crushed
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2cm
pieces Ginger, grated
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Boiling water
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1/2
Chicken or vegetable stock cube
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1
tablespoon Extra virgin olive oil
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Salt and pepper, to taste
- Heat extra virgin olive oil in a pan and add onions and salt until softened, add a pinch of thyme whilst this is happening.
- Add garlic and ginger until fragrant then add the squash and potatoes and stir them around in the pan.
- Pour boiling water on ingredients until nearly covered, but about 2cm out of water. Add the chicken stock and stir so evenly combined.
- Put on medium low (more on the low side) heat for about 10 minutes and stir.
- Leave for another 10 minutes. By this point the squash and potatoes should be soft, if not, leave for another 10 minutes.
- Once vegetables are soft, blend with a stick blender or any blender of choice. Add more water if consistency is too thick.
- Serve with crusty bread.
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