Butternut Squash and Sweet Potato Soup

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A bowl of delicious velvety butternut and sweet potato soup, garnished with chives and pumpkin seeds.

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Delicious sweet vegetables combined for an easy to make, velvety, lightly spiced soup that is satisfying and full of vitamins and minerals.

Servings:

Author: Helen Best-Shaw

Prep Time3

Cook Time25

Ingredients

1 onion
2 cloves garlic
1 knob butter
1 tsp olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp turmeric
700 g butternut squash and sweet potato - prepared weight
500 ml vegetable stock

Metric - USA Cups

Instructions

First, peel and chop the onion and garlic. Melt the butter into the oil in a soup pan and fry the onion until it starts to become translucent.
1 onion, 1 knob butter, 1 tsp olive oil
Add the garlic and spices and fry for a minute or two longer.
2 cloves garlic, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp turmeric
Add the sweet potato and butternut squash chunks. Stir in well to coat with the spices and allow to cook for a minute or two.
700 g butternut squash and sweet potato
Add the stock. Now put the lid on, and simmer over the lowest heat for 15–20 minutes, until the vegetables are soft.
500 ml vegetable stock
Use a stick blender to whizz the soup to a silky smooth consistency.
Taste and season as needed. If you want to adjust the consistency, you can add a little extra water or stock.
Serve hot, garnished to taste.

Notes

Storage

This butternut squash and sweet potato soup recipe will serve six with some hearty bread, so if you are making it for one or two, you will have plenty for the next few days.

Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave.

Freezer – Transfer the cooled soup to airtight containers and freeze your soup for up to three months.

Reheating – Defrost your sweet potato and soup in the fridge overnight, or on the kitchen counter for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug as you can lift it out one handed and pour it out easily.

Hints and tips

When you are chopping vegetables for a blended soup, you don't have to worry about making them look pretty and even, but if you have vegetables that cook at different rates, cut the slower cookers smaller.

If you must use a jug blender, leave the bung loose or out, and cover with a tea towel. I really do recommend using a stick blender instead. It's so much easier and they are cheap to buy.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.