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Try our recipe for squash and sweet potato soup, then try our roast parsnip soup, curried swede soup and cauliflower soup. Find more easy soup recipes or autumn soup recipes.


Squash and sweet potato soup recipe

  • 2 tbsp olive oil
  • 2 onions
    roughly chopped
  • 2 garlic cloves
    crushed
  • small piece ginger
    peeled and grated
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 500g butternut squash
    cut into chunks
  • 500g sweet potatoes
    cut into chunks
  • 1 litre vegetable stock
  • croutons and coriander leaves
    to serve

Nutrition: per serving

  • kcal185
  • fat4.7g
  • saturates0.6g
  • carbs29.2g
  • sugars12.1g
  • fibre6.5g
  • protein3.2g
  • salt0.5g

Method

  • step 1

    Heat the olive oil in a pan over a medium heat and cook the onions, garlic and ginger for 10 mins, until the onions have started to soften. Add the cumin and turmeric and cook for 2 mins more.

  • step 2

    Add the squash and sweet potato and cook, stirring, for another 3-4 mins.

  • step 3

    Add the stock and bring to a simmer. Cook for 20 mins, until all the veg is soft, then blitz using a hand blender until smooth, thinning the soup out with a splash of water or more stock, if you like. Top with croutons and fresh coriander to serve.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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