A Magical Vegan Sweet Potato and Butternut Squash Soup Recipe.

An energising, immunity boosting potion. Comfortingly autumnal, kind to the planet, and healthy.

Ingredients:

For 6–8 servings

  • 1 medium butternut squash.
  • One large (or two smaller) carrots
  • 1 brown onion
  • 250mls of coconut cream (can be substituted with soy milk for a thinner consistency)
  • 2 handfuls of red lentils
  • 2 vegetable stock cubes
  • 2 teaspoons of sunflower oil (vegetable or olive oil should also work fine)
  • 2 teaspoons of paprika
  • 2 teaspoons of cumin
  • 2 teaspoons of garlic granules (or use fresh garlic cloves)
  • 1 teaspoon of ground ginger (or use an inch of fresh ginger.
  • 1 teaspoon of nutmeg
  • 1 teaspoon of thyme
  • 2 teaspoons of black pepper
  • (Optional) Pumpkin seeds for sprinkling

Method

  1. Preheat the oven to 200 Celsius or 400 degrees Fahrenheit.
  2. Peel and chop the sweet potatoes, squash, and carrots into cubes. Place them in a deep dish baking tray. Drizzle with the oil and toss with the thyme, 1 teaspoon of the paprika, 1 teaspoon of the black pepper, and 1 teaspoon of the garlic granules. Bake for 30 minutes to soften slightly.
  3. Cook the red lentils in a small pan/boiling pot. Cover with water and cook on a low heat for 15 minutes
  4. Prepare the vegetable stock by mixing 240 millilitres of boiling water with the 2 stock cubes.
  5. Preheat some oil in a large boiling pot on a medium heat. Dice the onion and place in the pot and stir for a few minutes. Season with the remaining spices (cumin, paprika, nutmeg, ginger, black pepper, and garlic). Stir then allow to simmer until the onions turn golden brown. Lower the heat and add the vegetable stock.
  6. The carrot, sweet potato, and squash cubes should have cooked enough by now. Take them out the oven and add them to the pot with the onions and stock. Allow to simmer with a lid on the pan for about 30 minutes. This is an estimation. If in doubt, once you can easily pierce the sweet potato chunks with a fork, you’ll know it’s done.
  7. Once the vegetables are soft, turn off the heat and add the coconut cream and cooked lentils to the pan. Stir well. Now is a good time to imbue the concoction with a spell, if you’re weird like that.
  8. Blend and serve!
  9. Optionally, sprinkle with pumpkin seeds, black pepper and paprika or stir in any leftover coconut cream.

Nutritional Information per 1/6 batch serving (estimated)

  • Calories: 345
  • Carbs: 21 grams
  • Fat: 16 grams
  • Protein: 9 grams

Novelist. English literature student. Vegan. Cat lady. Neurodivergent. Chaotic Sagittarius.

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