Recipe

Butternut Squash Sweet Potato Soup

Butternut Squash and Sweet Potato Soup is a great ‘root veggie’ soup. Very easy to make, and superb to freeze as one can re-heat easily from frozen. I make this soup constantly, and have it frozen in my freezer .. on hand for those special moments when all you seek is a bowl of something warming and truly comforting. 

Vegetarians omit the chicken stock and use water.

4
15 minutes
45 minutes
Stove cooking

Ingredients

  • 1kg butternut squash
    - peeled and chopped
  • 2 red onions
    - finely chopped
  • 2 large sweet potatoes
    - peeled and diced
  • 2 tbsp olive oil
  • ½ tsp dried tarragon
  • Pinch of ground nutmeg
  • 1 generous litre good quality chicken stock/vegetable stock or water
    - or water
  • Pinch of salt
  • Coarsely ground black pepper
  • 2 tbsp creme fraiche
  • Garnish
  • 1 tsp coriander
    - chopped
  • Toasted pumpkin seeds and or chopped banana chips mixed with a teeny, tiny pinch of chilli flakes (optional)

Instructions

  • 01 Prepare all vegetables as above.
  • 02 Heat olive oil in a large saucepan and add chopped onions. Fry for a few minutes until yellow.
  • 03 Add butternut squash and sweet potatoes. Cook on a low heat for approximately 5 minutes.
  • 04 Now add stock/water, tarragon, nutmeg and ground black pepper with a pinch of salt.
  • 05 Cover the pot and simmer, on a low heat until butternut squash and sweet potato are tender.
  • 06 Blend smooth via a food processor or hand blender. Add creme fraiche and check seasoning - most likely need more freshly milled black pepper.
  • 07 Serve hot garnished with an extra dollop of creme fraiche (optional), toasted pumpkin seeds, handful of banana chips and freshly chopped coriander plus a pinch of chilli flakes. Mop up with chunks of homemade bread.

Notes

If you wish to remove dairy completely from this recipe please go ahead, substitute with a lactose free product or just omit altogether, and again, if you do not wish to use chicken stock just use plain water (same quantities). Finally, for those of us who like a crunch, try the soup with lightly toasted pumpkin seeds and my absolute favourite in life - crushed banana chips (thank you Oscar and Marlene!).

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