Sweet Potato Squash and Ginger Soup



3 medium carrots

1 sweet potato squash

2 onions

3 cloves garlic

2 tbsp fresh grated ginger

1L vegetable stock

400ml coconut cream



Olive oil


Preheat the oven to 180 degrees

Remove the skin and seeds from the squash, cut into chunks. Peel and dice the carrots, drizzle the squash and carrots with olive oil and spread on a roasting tray. Roast until the squash and carrots are tender

Roughly cut the onion and garlic and sautee in a pot with a little olive oil until softened. Add the cooked carrots and squash and the fresh grated ginger

Cover the vegetables with the stock and bring to a simmer for 15-20 minutes

Add the coconut cream

Remove from the heat and cool before blending smooth

Check the seasoning and add more salt and pepper if needed


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