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Vegan creamy squash and sweet potato soup
Vegan creamy squash and sweet potato soup with Hokkaido squash, sweet potato, ginger and coconut milk: creamy, warming and easy for every day with just a few ingredients.
At a glance
Serves 2
Prep time: 15 min
Cooking time: 25 min
Total time: 40 min
Calories: 210 kcal per serving
Protein: 4 g
Fat: 5 g
Carbs: 38 g
Ingredients
1 medium sweet potato
1 red onion
½ small Hokkaido squash (skin on)
1 piece of fresh ginger (about 2 cm)
500 ml strong homemade vegetable stock (no yeast extract)
Wash the sweet potato, red onion, Hokkaido squash and ginger thoroughly. Peel the sweet potato and red onion, and cut the squash, skin on, into rough pieces.
Gently sweat the red onion and ginger in a pan with a little olive oil until fragrant. Add the sweet potato and squash and stir for a moment.
Pour in the vegetable stock and leave everything to simmer gently until the sweet potato and squash are soft.
Blend the soup until smooth and creamy. If it's too thick, loosen it with a little hot vegetable stock.
Season with salt and pepper and heat briefly until the texture is velvety and full-bodied.
Ladle into bowls, top with unsweetened coconut milk and serve hot.
Good to know
A soup like this feels like a quiet evening after work. It's creamy and mellow, and the ginger gives it just the right depth.
Swaps
Hokkaido squash → butternut squash (milder flavour, also beta-carotene); sweet potato → carrot (also brings carotenoids); coconut milk → cashew butter stirred smooth with water (more unsaturated fats, a little creamier).
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
Naturally free from gluten and soya, but the vegetable stock can contain celery. Use less ginger for children; during pregnancy the soup is no problem in normal kitchen amounts.
