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homemade sweet potato soup with a splash of cream
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5 from 7 votes

Vegan Sweet Potato & Butternut Squash Soup with Carrots

An easy vegan sweet potato and butternut squash soup with carrots. Serve with a splash of cream or coconut milk for a bit of luxury.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: lunch
Cuisine: British, vegan
Keyword: butternut squash soup, soup, sweet potato soup
Servings: 5 servings
Calories: 114kcal
Author: Jacqueline Meldrum

Ingredients

  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 2 cloves garlic (crushed or grated)
  • ½ medium butternut squash (cubed)
  • 1 large sweet potato (chopped)
  • 2 large carrots (grated)
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • 1 ½ litres vegetable stock
  • 1 pinch salt and pepper
  • 1 handful fresh coriander (cilantro) (to serve, optional)
  • 6 teaspoons vegan cream (or coconut milk) (to serve, optional)
Metric - US Cup Measures

Instructions

  • In a large soup pot, saute the onion and garlic gently in the olive oil until soft.
  • Add the butternut squash, sweet potato and carrot and cook gently for a few minutes.
  • Add the herbs and stock and bring to the boil, then reduce to a simmer and cook for another 20-25 minutes until the veg is soft
  • Season with salt and pepper and add the fresh herbs just before serving,
  • When serving, add a swirl of cream or coconut milk (optional).

Notes

  • If you don't like coriander (cilantro), you could add fresh basil or parsley.
  • You can blend the soup but it is nice as a broth.
  • Soup always taste better day two, so if you have time, make it ahead.
  • Just add the cream or coconut milk as you serve and it will last longer in the fridge. Storing soup
  • Once your soup is cool, you can store it in an airtight container in the fridge for 4-5 days, if there are no fresh ingredients like cream or yogurt (even if it's vegan).
    • If it includes cream, only keep for a couple of days
  • You can also freeze soup for up to 3 months in freezer bags or tubs, then pop in the fridge overnight to defrost before reheating.

Nutrition

Serving: 1 serving | Calories: 114kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1254mg | Potassium: 402mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13530IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 1mg