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!