Home Garden & Home Recipes Butternut Squash & Sweet Potato Soup Recipe

Butternut Squash & Sweet Potato Soup Recipe

Recipes

A filling soup, packed with the rich flavours of the season. This butternut squash and sweet potato soup is ideal for a hearty autumn lunch.

Serves: 6

Time: 1 hr 10 minutes

Ingredients

1 large onion, peeled & chopped
2 garlic cloves, peeled & chopped
500g peeled butternut squash
500g peeled sweet potato
50ml olive oil
1 tablespoon ground cumin
1 teaspoon of ground ginger
1 ½ litres vegetable or chicken stock
Salt and freshly ground black pepper
Toasted pumpkin seeds to garnish

Method

1. Heat the oil in a pan. Add the onions and garlic and cook gently for 10 minutes until soft and translucent. Stir regularly and avoid colouring the onions.

2. Add the butternut squash and sweet potato and continue to cook gently for 15 minutes so that the squash and potato are soft.

3. Tip in the spices and continue to cook for 5 minutes to draw out the flavours.

4. Add the hot stock and bring to a simmer. Season and cook for 30 minutes.

5. When done, blend until smooth. Serve topped with the pumpkin seeds and drizzled with a little extra olive oil, if desired.

Chefs Tips

Pumpkin or parsnips can replace the squash, carrots can replace the sweet potato – and a little heat can be added with some chilli. In October, you may be able to harvest onions, squash and use your own sweet potatoes if they’ve been stored in a cool place.

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