Sweet Potato and Butternut Squash Soup
User Reviews
4.7
Sweet Potato and Butternut Squash Soup
Description
Sweet Potato and Butternut Squash Soup features a base of olive oil sautéed onion and garlic, to which cubes of sweet potato and butternut squash are added and cooked until soft. Ground coriander, cumin, and ginger introduce fragrant and slightly earthy warmth. The vegetables are simmered in vegetable stock to infuse flavor and tenderness, then blended into a smooth puree. The result is a velvety soup balancing sweetness from the vegetables with delicate spice.
The soup offers a thick, creamy mouthfeel without cream, relying on the natural starchiness of the sweet potato and squash. The aroma is enhanced by gentle spice notes, and the optional garnishes of croutons and fresh parsley provide a textural counterpoint. A dollop of fat-free yogurt adds a mildly tangy and cooling element that complements the spices.
This soup works well as a light lunch or a starter in a multi-course meal. It pairs nicely with simple crusty bread or a fresh green salad. The recipe notes suggest variations like adding chili for heat, roasting vegetables first to deepen flavor, or adding coconut milk for creaminess. Adjusting broth can help control thickness. Overall, it’s a flexible recipe to accommodate different taste preferences and ingredient availability.
For storage, leftover soup can be refrigerated and gently reheated. The notes also mention slow cooker preparation and possible ingredient additions like carrots or apples for sweetness. Peeling sweet potatoes is optional if they are well scrubbed. These practical tips help customize and preserve the soup for convenience.
Ingredients
- 1 tablespoon olive oil
- 350 g sweet potato
- 500 g butternut squash
- 1 onion small
- 500 ml vegetable stock
- 2 garlic clove
- 0.5 teaspoon ground coriander
- 0.5 teaspoon cumin
- 0.5 teaspoon ground ginger
- 1 pinch sea salt
- 1 pinch black pepper
To serve (all optional):
- yogurt fat free
- croutons
- parsley fresh
Instructions
- Heat 1 tablespoon Olive oil in a large soup pan and fry 1 Onion, 2 Garlic clove, 350 g Sweet potato and 500 g Butternut squash for 5 minutes.
- Add 500 ml Vegetable stock, 0.5 teaspoon Ground coriander, 0.5 teaspoon Cumin, 0.5 teaspoon Ground ginger and 1 pinch Sea salt and ground black pepper
- Simmer for 25 minutes before blending.
- Serve with Croutons, Fresh parsley and a dollop of Fat free yogurt (all optional).
Notes
- For a warmer flavor, add some chili to the soup during cooking.
- Roasting the sweet potato and butternut squash before sautéing enhances their taste but requires more cooking time.
- Add a carrot alongside the other vegetables for extra sweetness.
- Incorporate Thai curry paste for a different flavor profile.
- Use a slow cooker on high for 3 hours as an alternative cooking method.
- For creamier texture, stir in 100ml coconut milk before blending.
- Adding diced apple with the vegetables adds mild sweetness and autumn flavor.
- If the soup is too thick after blending, thin it with additional vegetable stock.
- Sweet potato skin can be left on if scrubbed clean, saving preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 138kcal | 7% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 565mg | 24% |
| Potassium | 775mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 25967IU | 519% |
| Vitamin C | 31mg | 34% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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