Vegan Sweet Potato & Butternut Squash Soup


As the days are getting colder and darker there is nothing I like better than enjoying a good creamy soup with some home-made bread to dunk in.  This soup ticks all the right boxes, delicious, filling, cheap to make, enjoyed by the full family and really healthy too.  What could be better!  This is only enough soup for about 4 people, so if you need more than just scale up the ingredients.  If you make too much then this can easily be frozen, I’ve just completely run out of space in my freezer hence why I only made a small amount 🙂

Serves 4


  • 1 Butternut Squash
  • 4 or 5 Large Sweet Potatoes
  • 150g Chestnut Mushrooms
  • 125g Onions
  • 1 Litre Vegetable Stock
  • 3 Cloves Garlic
  • Sea Salt
  • Pinch of Fresh Rosemary
  • Pinch of Fresh Thyme


  • Peel and chop the butternut squash, sweet potatoes, onions, mushrooms, and put these in a large pan
  • Finely chop the garlic and herbs and add this to pan along with a little sea salt
  • Cover the vegetables with the stock and bring to the boil
  • Let the vegetables simmer for about 50 minutes until all ingredients are soft and starting to breaking up
  • Add half of the cooked vegetables and a ladle full of the liquid they were cooked in to a food processor and blend until almost smooth
  • Add the soup from the processor to a pan if using immediately or a container if keeping, and do the same again with the rest of the cooked veg
  • It’s best to blend in 2 halves to make sure all the lumps are gone
  • This can now be served straight away, or kept for later
  • Serve with a homemade crusty bread roll

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