Meat free Lent XXII: Butternut Squash and Sweet Potato Soup

Dr Peter Toon – St Stephen’s Church

1 Butternut Squash 
1 large Sweet Potato 
1 large Red Onion 
1½ pints vegetable stock 
½ cup plant-based yogurt/cream 
Seasoning 
[Garlic may be added if wished.]

1.       Cut butternut squash and sweet potato in half and red onion into four and spray with Fry Light the cut sides. 

2.       Place the cut sides down on a tray and roast in a pre-heated oven at 190°C/375°F/Gas Mark 5 for around 40 minutes until tender and light brown.

3.       Remove from the oven and allow to cool.  Then scoop out the flesh from the butternut squash and sweet potato into a saucepan and add the red onion. 

4.       Add the stock and a pinch of salt and bring to the boil. 

5.       Then allow to simmer until the vegetables are soft. 

6.       Allow to cool then liquidise and return to the saucepan. 

7.       Add the plant-based yogurt/cream and seasoning and gently heat for 5 – 10 minutes to heat through.

Ladle into bowls and serve.

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Filed under Christian Unity, Justice and Peace, Lent, PLaces, Spring

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