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Turmeric Spiced Sweet Potato & Butternut Squash Soup

by Amelia Littlejohn
on 16th October 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This turmeric spiced root vegetable soup is the most comforting, warming, delicious soup for the Autumn/Winter seasons. It’s absolutely loaded with goodness to help you feel your best, it holds anti-cold and flu fighting properties and it’s a great soup to batch cook for the week.


Turmeric Spiced Sweet Potato & Butternut Squash Soup

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Serve with warm bread for the ultimate seasonal lunch!

Ingredients

  • 250g butternut squashed
  • 200g sweet potato
  • 2 tomatoes
  • 1 red onion
  • 2 cloves garlic
  • 2 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp dried mixed herbs
  • 8g fresh coriander
  • 1 tbsp olive oil
  • 2 vegetable stock cubes
  • Salt & pepper
Prep Time
Serves
2

Instructions

  1. Pre-heat the oven to 160 degrees celsius.

  2. Peel and cut both the sweet potato and butternut squash into cubes. Then place on a baking tray with the olive oil, ground turmeric, paprika, dried herbs and plenty of salt and pepper. Toss everything around, making sure it’s well coated.

    Then place into the oven for 15 minutes.

  3. While the sweet potato and butternut squash is cooking, cut the tomatoes into quarters and cut up the onion. After 15 minutes, remove the vegetables from the oven then add the tomato and onion to the baking tray. Place back into the oven for a further 15-20 minutes, or until the sweet potato and butternut squash is tender.

  4. Dissolve the vegetable stock cubes in 800ml boiling water, allow to cool back to room temperature then add this to your blender along with all the vegetables from the baking tray. Add the crushed garlic, fresh coriander and a little more black pepper then blend until smooth.

  5. Pour the soup into a saucepan and heat for 3-5 minutes or until wonderfully warm and ready to eat! You can also keep this soup refrigerated in an air-tight container for up to 3 days.

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn