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Sweet Potato and Butternut Squash Soup in a bowl topped with croutons, herbs and a dollop of cream.
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4.69 from 48 votes

Sweet Potato and Butternut Squash Soup {Vegan & GF}

This Sweet Potato and Butternut Squash Soup takes just 30 minutes to make, so you have a healthy and filling meal in a flash.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Diet: Gluten Free, Low Fat, Vegan
Allergen: No Common Allergens
Servings: 4 people
Calories: 138kcal
Author: Dannii Martin

Ingredients

  • 1 tablespoon Olive oil
  • 350 g Sweet potato
  • 500 g Butternut squash peeled weight
  • 1 Onion small
  • 850 ml Vegetable stock
  • 2 Garlic clove
  • 0.5 teaspoon Ground coriander
  • 0.5 teaspoon Cumin
  • 0.25 teaspoon Ground ginger
  • 1 pinch Sea salt and ground black pepper

To serve (all optional):

UK Metric Measures - US Customary Measures

Instructions

  • Heat 1 tablespoon Olive oil in a large soup pan and fry 1 Onion, 2 Garlic clove, 350 g Sweet potato and 500 g Butternut squash for 5 minutes.
  • Add 850 ml Vegetable stock, 0.5 teaspoon Ground coriander, 0.5 teaspoon Cumin, 0.25 teaspoon Ground ginger and 1 pinch Sea salt and ground black pepper
  • Simmer for 25 minutes before blending.
  • Serve with Croutons, Fresh parsley and a dollop of Fat free yogurt (all optional).

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.
  • If you soup is a bit thick, add a little more stock to it.
  • You don't have to peel the sweet potato, as you can eat the skin - just make sure they are really well scrubbed clean.

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

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