Sweet Potato and Butternut Squash Soup
A creamy and comforting soup with just a hint of sweetness. This Sweet Potato and Butternut Squash Soup takes just 30 minutes to make, so you have a healthy and filling meal in a flash. This is an easy take to work lunch, that you can just heat up and add some croutons.
Servings: 4 people
Calories: 138kcal
Ingredients
- 350 g sweet potatoes
- 500 g butternut squash
- 1 small onion
- 500 ml vegetable stock
- 2 garlic cloves
- 0.5 teaspoon ground coriander
- 0.5 teaspoon cumin
- 0.5 teaspoon ground ginger
- 1 pinch sea salt and black pepper
- Fat free yogurt, croutons and parsley to garnish (optional)
Instructions
- Heat a little oil in a large soup pan and fry the onion, garlic, sweet potato and butternut squash for 5 minutes.
- Add the rest of the ingredients and simmer for 25 minutes before blending.
- Serve with croutons, parsley and a dollop of Greek yogurt (all optional).
Video
Notes
- Try adding a little bit of chilli for some extra flavour and warmth.
- If you really want to bring out the flavour of the vegetables, try roasting them first. This will increase the cooking time considerably though.
- Want some extra sweetness? Add a carrot too.
- Make a Thai version of this by adding some Thai curry paste.
- Why not make this in the slow cooker instead? Cook on high for 3 hours.
- If you want to make this a bit creamier, then add 100ml of coconut milk just before blending.
- Add a little sweetness, and some autumn vibes, to this soup by adding apple. Dice it and cook at the same time as the sweet potato and butternut squash.
Nutrition
Serving: 1portion | Calories: 138kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 565mg | Potassium: 775mg | Fiber: 6g | Sugar: 9g | Vitamin A: 25967IU | Vitamin C: 31mg | Calcium: 95mg | Iron: 2mg