Ingredients

The following ingredients have 4 Servings
  • 30ml (2 tbsp) vegetable oil
  • 1 medium onion, chopped
  • 2g (1 tsp) curry powder
  • 1 butternut squash, peeled, deseeded and chopped
  • 2 medium apples, cored, peeled and chopped
  • 2.5ml (½ tsp) dried thyme
  • 2.5ml (½ tsp) dried sage
  • 1L (4 cups) vegetable stock
  • 2.5ml (½ tsp) salt, or to taste
  • 125ml (½ cup) vegan or coconut cream
  • fresh coriander leaves, chopped [for garnishing]

Instruction

  • Heat the oil in a big saucepan. 
  • Add the onion and cook until softened but not browned, which should take about 5 minutes. 
  • Add curry powder and stir for 1 minute.
  • Add the butternut, apple, thyme, sage, stock and salt. 
  • Bring to a boil, then lower the heat to a steady simmer and cook for 15 minutes.
  • Using a hand blender, purée the soup until smooth. If you don’t have a hand blender, wait for the soup to cool a bit then transfer it to a blender and purée it in batches. Return the soup to the pot.
  • Slowly reheat the soup, add the cream, stir well, sprinkle with coriander and serve immediately with your favourite bread. Enjoy!