Butternut Squash & Apple Soup [vegan]

Name: Butternut Squash & Apple Soup [vegan]
Prep time: 20 min
Total time: 20 min
Ingredients: 1kg butternut squash [2.2 lbs]; 500g bramley apples [1.1 lbs]; 1 medium onion; 3 garlic cloves; 3 cm ginger root [1.1 inch]; 1tsp ground cumin; 11/2 tsp ground coriander; 1tsp paprika; 1.5 litre vegetable stock [UK 2.6 pints / US 6 1/2 cups]; salt & pepper; olive oil; bunch of fresh coriander.

Published on September 30, 2014 | In English | By theflexitarian |

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- Prep Time
- 20 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

This Butternut Squash & Apple Soup makes a warming and light Autumn soup. The apples give just the right amount of sharpness to the butternut squash.

Serve it with warm crusty bread.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Soya-Free, Vegan

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Ingredients

1kg butternut squash [2.2 lbs]
500g bramley apples [1.1 lbs]
1 medium onion
3 garlic cloves
3 cm ginger root [1.1 inch]
1tsp ground cumin
11/2 tsp ground coriander
1tsp paprika
1.5 litre vegetable stock [UK 2.6 pints / US 6 1/2 cups]
salt & pepper
olive oil
bunch of fresh coriander.

Nutrition Info

Instructions

Heat some olive oil in a large saucepan.
Gently fry finely chopped onion and crushed garlic until soft. Add ginger, cumin, coriander and paprika. Fry together for 2 mins.
Peel & core butternut squash and apples. Cut in 2 cm dice.
Add butternut and apples to the saucepan. Pour stock on top.
Bring to a boil then reduce heat to gently cook for 20 mins until vegetables and fruits are soft.
Liquidise to a soup texture. Season to taste.
Sprinkle with fresh coriander leaves just before serving.