This mild and creamy vegan curried coconut butternut squash soup is free from gluten, soy, and nuts, is thick, hearty, and warming. It’s ready in around 50 minutes, is perfect for lunch or supper, and will keep in the fridge for up to two weeks. I know I’ve said it many times before but for me, autumn and winter foods are the best. I love nothing better than feeling all warm and cosy indoors, tucking into a big bowl of hearty chilli, jota, tagine, or soup while the weather rages outside. ...
