A really wholesome and nourishing soup. A lovely combination of earthy but sweet butternut squash and sweet potato, creamy coconut milk and nutty tahini.
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I peeled and chopped the squash but if that’s too much hassle–just pop the whole squash into the oven to roast on get on with something else whilst it roasts. Roasting also adds more depth to the flavour of the soup.
This recipe will make 4 to 6 portions depending how hungry you are and makes a perfect lunch (I’ll be taking some to work tomorrow as I will need something filling after my lunch time circuits class!)
If you don’t have any tahini or sumac to hand, don’t worry, the soup is still really delicious without them!
A really wholesome and nourishing soup. A lovely combination of earthy but sweet butternut squash and sweet potato, creamy coconut milk and nutty tahini.
Prep time: 10 minutes mins
Cook time: 1 hour hr
2 minutes mins
4 servings
5 from 1 vote
Ingredients
- 1 butternut squash peeled and cubed
- 2 large sweet potatoes peeled and cubed
- 1 large onion chopped
- 2 tbsp olive oil
- 4 garlic cloves sliced
- Thumb size knob of ginger
- 1/2 tsp cumin seeds
- 1/2 turmeric
- 2 1/2 pints vegetable stock
- 4 tbsp coconut yogurt
- 1-2 tbsp tahini
- 1/2 tsp chilli flakes
- 1 tsp sea salt
Topping options
- Coriander leaves roughly chopped
- Fresh thyme
- Coconut yogurt
- Dukka
- Pine nuts
- Sprinkle of sumac optional
Instructions
Pre heat the oven to gas Mark 4/180c.
Pop the chopped butternut squash and sweet potatoes onto a baking tray and roast for 1 hr or until they are soft. Leave them to cool for a little.
Add the onion for 10 minutes in a saucepan with the olive oil until soft and browning.
Add the garlic and ginger to the onions (I grated them in as it saves time chopping) and fry for 1 minute, then add the spices. Stir to combine.
Add the vegetable stock, sweet potatoes and squash, briefly bring to the boil then reduce the heat.
Blend with a hand blender or food mixer until smooth. Add more water if the consistency is too thick.
Add in tahini and coconut yogurt and stir through. Season well and stir in the chilli flakes.
Serve with a swirl of coconut yogurt, chopped coriander or thyme and a sprinkle of dukka or pine nuts (optional).
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
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Discuss this Recipe with Niki
10 Responses
Hi can you freeze this soup
Reply
Hiya
Yes you can!
xxReply
Absolutely fabulous, I just popped on the internet to ensure I hadn’t left out an obvious ingredient, and found Rebel recipes! (I went for the vegan version, cos I am vegan!) So excited to have found you, your website is beautiful! My soup tonight is even better than the last time I made it probably a year ago! Thank you!
Reply
Brilliant! I love this one also xx
Reply
I just made this. Absolutely beautiful. 2 of the most disgusting veg in soup bound by tahini, ginger and garlic. Absolutely rich wholesome and deeply satisfying! Thanks. xReply
He he very happy to hear that!
Love
Niki xxReply
Hi,
Does the recipe mean 1/2 tsp of turmeric?
Many thanks
Reply
Yes, absolutley
xxReply
Lovely soup!
Just made this on a damp and rainy June day and it went down very well with the troops.
I used coconut milk instead of coconut yoghurt.
Reply
Perfect swap! So happy you like
Love
Niki xxxxReply
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