Butternut Squash and Sweet Potato Soup
Delicious butternut squash and sweet potatoes combined for an easy-to-make, velvety soup that is satisfying and full of vitamins and minerals.
Equipment
- soup pan
- stick blender
Ingredients
Base ingredients
- 1 onion
- 2 cloves garlic
- 1 knob butter
- 1 teaspoon olive oil
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 700 g butternut squash and sweet potato prepared weight
- 500 ml vegetable stock
Instructions
Cooking Steps
- Peel and chop the onion and garlic. Melt the butter into the oil in a soup pan and fry the onion until it starts to become translucent.
- Add the garlic and spices and fry for a minute or two longer.
- Add the sweet potato and butternut squash chunks. Stir in well to coat with the spices and allow to cook for a minute or two.
- Add the stock. Now put the lid on, and simmer over the lowest heat for 15–20 minutes, until the vegetables are soft.
- Use a stick blender to whizz the soup to a silky smooth consistency.
- Taste and season as needed. If you want to adjust the consistency, you can add a little extra water or stock.
- Serve hot, garnished to taste.
Notes
This butternut squash and sweet potato soup recipe will serve six with hearty bread, so if making for one or two, you will have plenty for the next few days. Store in the fridge for up to three days or freeze for up to three months. Reheat as needed.
Nutrition
Serving: 1cupCalories: 122kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 389mgPotassium: 441mgFiber: 3gSugar: 5gVitamin A: 14743IUVitamin C: 15mgCalcium: 54mgIron: 1mg
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