Easy Butternut Squash and Sweet Potato Soup
A thick and creamy butternut squash and sweet potato soup made without cream, ready in 35 minutes with warming cumin, coriander and ginger.
Servings: 4 people
Calories: 198kcal
Ingredients
- 1 tablespoon of Olive oil
- 350 g of Sweet potato
- 500 g of Butternut squash peeled weight
- 1 Onion small
- 850 ml of Vegetable stock (low salt)
- 2 Garlic cloves
- ½ teaspoon of Ground coriander
- ½ teaspoon of Cumin
- ¼ teaspoon of Ground ginger
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
To serve (all optional):
- Fat-free yogurt or plant-based yogurt
- Croutons
- Fresh parsley
Instructions
- Prepare the vegetables: Peel and chop 350 g of Sweet potato and 500 g of Butternut squash, chop 1 Onion and mince 2 Garlic cloves.
- Heat the oil: Heat 1 tablespoon of Olive oil in a large soup pan over a medium heat.
- Soften the vegetables: Add the onion, garlic, sweet potato and butternut squash and cook for about 5 minutes, stirring occasionally.
- Add the stock and spices: Pour in 850 ml of Vegetable stock (low salt) and add ½ teaspoon of Cumin, ½ teaspoon of Ground coriander, ¼ teaspoon of Ground ginger, ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.
- Cook: Bring everything to a gentle simmer and cook for about 25 minutes, or until both the squash and sweet potato are completely tender.
- Blend: Use a stick blender to blend the soup directly in the pan until completely smooth.
- Serve: Divide between bowls and add your favourite toppings. I like parsley, croutons, plenty of black pepper and a swirl of yogurt.
If the soup is thicker than you like, add a splash more hot stock or water and blend again.If you are using a jug blender, take extra care with hot liquid and follow the manufacturer's instructions. Work in batches rather than overfilling the blender.
Notes
- Cut the squash and sweet potato into similar-sized pieces so they soften at roughly the same time.
- Ready-cut or frozen butternut squash is absolutely worth using when you need dinner with less prep.
- Use lower-salt stock if you are serving the soup to younger children, then season individual portions at the table.
- Keep the basic soup mild and let everyone add their own chilli flakes or chilli oil.
- Do not worry about perfectly neat vegetable chopping - it is all being blended anyway.
- If the soup becomes too thick after blending or reheating, loosen it with a little hot stock rather than adding lots at once.
- A squeeze of lemon can balance the sweetness if your squash or sweet potatoes are particularly sweet.
- Make a double batch when you can. This is one of those recipes that is genuinely useful to have portioned up in the freezer.
- Add crunchy toppings immediately before serving so they stay crisp.
Nutrition
Serving: 1portion | Calories: 198kcal | Carbohydrates: 38g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 415mg | Potassium: 794mg | Fibre: 6g | Sugar: 8g | Vitamin A: 25706IU | Vitamin C: 31mg | Calcium: 101mg | Iron: 2mg
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