Butternut squash and sweet potato soup recipe

This dairy free soup is really delicious either eaten hot or cold

• 1 tbsp olive oil
• 1 medium onion - peeled and diced
• 2 cloves garlic - peeled and crushed
• 1 tsp hot curry powder
• 300g (11oz) sweet potato - peeled weight and diced
• 250g (9 oz) butternut squash - peeled weight and diced
• ½ tsp salt
• 2 tbsp basil leaves - torn
• 750ml (1¼pts) vegetable stock (2 stock cubes)
• 250ml (9fl oz) soya alternative to milk, eg Alpro

How to make butternut squash and sweet potato soup

1. Heat oil in large saucepan, add onion and garlic, cook until soft, add curry powder and cook a further minute.

2. Add sweet potato and butternut squash, stir and cook for 2 minutes.

3. Add salt, basil leaves, stock and soya alternative, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.

4. Blend or process vegetable mixture until smooth.

5. Serve soup hot or cold with chopped basil or chives.

© Alpro