Keep warm this Winter by making a batch of this Butternut squash and Sweet Potato Soup. Roasting the vegetables brings out their natural sweetness and flavour. You’ll want to make it again and again!
When the weather starts to turn colder, we all tend to turn to comfort food like simple, nourishing soups that are easy to prepare.
This simple butternut squash and sweet potato soup ticks all the boxes.
Roasting the vegetables before blending them into a soup brings out all their natural sweetness and makes for a really delicious, flavoursome soup. It’s comfort food that’s positively good for you!
- It’s very easy to make – you simply peel and chop butternut squash and sweet potato into chunks, drizzle with olive oil and add some sliced red onion, fresh thyme and seasoning and roast in the oven until golden, soft and slightly charred around the edges.
- Blend the roasted vegetables with hot chicken or vegetable stock. You can leave it slightly chunky or make it super smooth. I prefer it smooth and silky, but with a little bit of texture.
- You can add a few cloves of garlic if you like – just add them in with the vegetables.
- TOP TIP! Leaving the cloves of garlic unpeeled will prevent them from burning in the oven and becoming bitter. Once the cloves are roasted and golden, the skins will easily slip off.
can you freeze butternut squash and sweet potato soup?
Absolutely yes! I often make a big batch and freeze it in small portions.
is butternut squash and sweet potato soup good for you?
Without a doubt yes. Butternut squash is a very good source of fibre and is also full of potassium. Sweet potatoes are also full of fibre and packed full of Vitamins B and C and minerals including Iron and Calcium.
serving this soup to vegetarian or vegans?
Simply swap the chicken stock for vegetable stock. I use Kallo vegetable Bouillon which is vegetarian and vegan friendly.
more comforting soup recipes to try
- 500G Sweet Potatoes, peeled and chopped into rough chunks
- 1 Butternut Squash, Peeled and cut into chunks about the same size as the sweet potato (about 500G)
- 1 Large Red Onion, peeled and quartered
- A few Sprigs of Fresh Thyme, leaves stripped
- 2 Tbsp Olive Oil
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Cinnamon
- 1.5 - 2 Litres Chicken or Vegetable Stock
- Salt and Freshly Ground Black Pepper
- Preheat the oven to 200C/180Fan/400F.
- Place the sweet potatoes, butternut squash, red onion and a few sprigs of fresh thyme in a roasting tin. Drizzle with the olive oil and sprinkle over the ground nutmeg, cinnamon and a good grinding of salt and freshly ground back pepper. Roast for about 45 minutes -1 hour or until the vegetables are soft, caramelised and slightly charred around the edges.
- Allow to cool slightly, then transfer the veg to a large saucepan and add half the vegetable stock. Using a hand blender, blitz the soup until smooth. Add the rest of the vegetable stock and blitz again. Obviously if you have a proper blender, you can use that instead!
- Taste the soup to see if you want to add any salt and pepper, then heat the soup gently for 5-10 minutes. Serve with a swirl of cream/croutons if you like.
You can roast the vegetables in advance if you like - they will keep in the fridge for up to two days.
For a spicy kick, add 1/4 teaspoon of dried chilli flakes.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 128Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 595mgCarbohydrates 22gNet Carbohydrates 0gFiber 4gSugar 7gSugar Alcohols 0gProtein 2g