Curried Sweet Potato Butternut Squash and Apple Soup
Ingredients
- 2 tbsp olive oil
- 1 brown onion
- 3 cloves garlic
- 1 cup sweet potato
- 1 cup butternut squash
- 1 3/4 apples
- 1 1/2 tsp ground ginger
- 1 1/2 tsp curry powder
- pinch nutmeg
- pinch cayenne
- 2 tbsp thick coconut yoghurt
- 2 3/4 cups veggie stock
- 1 tin of chickpeas
- sea salt and black pepper, to taste
Preparation
In a large pan, heat the olive oil, then add the onion and garlic and sauté until translucent.
Add the apple, sweet potato and butternut squash along with veggie stock and spices. Bring to the boil, then turn down to simmer and cover for 20-25 minutes.
When the sweet potato and butternut squash are tender, add in the chickpeas and coconut yoghurt. Cook for a couple more minutes.
Transfer to a blender and blend until smooth. You may have to do it in batches if you have a smaller blender.
Taste and season with any more salt, pepper or spices to your preference. Serve with fresh coriander, a hunk of bread and sesame seeds for a cosy lunch.
