Butternut Squash and Sweet Potato Soup: Quick, Creamy, and Delicious
Delicious sweet vegetables combined for an easy-to-make, velvety, lightly spiced soup that is satisfying and full of vitamins and minerals.
- Prep Time: 3 minutes
- Cook Time: 25 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
- 1 onion
- 2 cloves garlic
- 1 knob butter
- 1 tsp olive oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 700 g butternut squash and sweet potato (prepared weight)
- 500 ml (2 generous cups) vegetable stock
Instructions
1. Peel and chop the onion and garlic.
2. Melt the butter with the olive oil in a soup pan over medium heat and fry the onion until translucent.
3. Add the garlic, ground coriander, cumin, and turmeric. Fry for 1–2 minutes until fragrant.
4. Add the sweet potato and butternut squash chunks. Stir to coat with the spices and cook for another 1–2 minutes.
5. Pour in the vegetable stock. Cover the pan with a lid and simmer on low heat for 15–20 minutes, until vegetables are soft.
6. Use a stick blender to blend the soup until silky smooth.
7. Taste and season as needed. Adjust the consistency with extra stock or water if desired.
8. Serve hot, garnished to taste.
Notes
This soup keeps well in the fridge for up to 3 days and can be frozen for up to 3 months.
Reheat gently on the stove or in the microwave.
If using a jug blender instead of a stick blender, leave the lid slightly open and cover with a tea towel to prevent pressure build-up.
No need to chop vegetables evenly since the soup will be blended, but cut denser vegetables smaller so they cook evenly.