Butternut Squash and Sweet Potato Soup


1 medium butternut squash, peeled, seeded and cut into chunks

1 large or 2 smaller sweet potatoes, peeled and cut into chunks

3 Tbsp olive oil

2 large carrots, peeled and chopped

1 large white onion, diced

4-5 stalks of celery, chopped

3 cups chicken or vegetable stock

Finger-sized portion of fresh ginger, grated

1 healthy dash each of cinnamon, allspice, nutmeg

Small container of single cream


Roast the butternut squash along with the sweet potato in the same manner as with the risotto.  Meanwhile, set your soup pan on the hob over medium heat and add the olive oil.  Sautee the chopped onion, carrots and celery (this is also known in foodie speak as a mirapois and is a classic base for many types of soup).  When the veg is softened (about 5 minutes) add the stock until simmering and adjust the seasoning.  Add the roasted squash and sweet potato and cook until incorporated.  Add the ginger and spices.  Blitz the soup until smooth with either a stick blender or in stages in a food processor or blender (be careful to allow air to escape if you use either of these methods or the heat of the soup will build up pressure and will explode all over your kitchen!).  Finally, return to the heat, add the cream and check seasoning before serving.


Thai twist

I like to add creamed coconut instead of single cream to my butternut squash soup, and some red chili too - it gives it a bit of a thai kick.

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