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Home » All Recipes » Soups, Salads & Light Meals » Easy Sweet Potato and Butternut Squash Soup

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Easy Sweet Potato and Butternut Squash Soup

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Looking for an easy and nutritious dinner? Then look no further! This Sweet Potato and Butternut Squash Soup is quick and simple to make, and packed full of goodness. Plus, it’s budget friendly and a great fill the freezer meal! What’s not to like?

Easy Sweet Potato and Butternut Squash Soup Hero

 

An easy and nutritious dinner

This Sweet Potato and Butternut Squash Soup makes an easy and nutritious dinner. Better still it’s packed full of goodness, quick to make and budget friendly!

All you need to do is fry up diced onions, then add chopped butternut squash, sweet potato, vegetable stock and simmer until the veggies are soft. Finally, blitz until smooth.

Collage showing 6 process shots for Easy Sweet Potato and Butternut Squash Soup

 

Such an easy way to eat your veg!

We all know we should be eating more veg. And veg-based soups are a really easy way of getting those extra veggies into your diet! Sweet potatoes and butternut squash are nutritional powerhouses too. Both are rich in vitamins, minerals, beta-carotene, antioxidants and fibre.

Easy Sweet Potato and Butternut Squash Soup in the pan

 

A great fill the freezer meal

This easy peasy Sweet Potato and Butternut Squash Soup is such a great ‘fill the freezer’ meal… I usually make a double quantity of this soup. We eat half freshly made and half I divide into individual portions and freeze for a near instant meal when I’m in a hurry or have no energy to cook! Far healthier (and cheaper!) than a ready meal or takeaway.

Easy Sweet Potato and Butternut Squash Soup in a bowl with a spoon.

 

An easy way to peel sweet potatoes and butternut squash!

Peeling both butternut squash and sweet potatoes is a bit of a pain. A little hack to speed things up is to cut the butternut squash / sweet potato into thick disks, then place each disk (flat side down) on your chopping board and chop the skin off using a knife, cutting downwards all the way around each disk. I find this far quicker and easier than peeling!

Collage showing chopping the skin off a butternut squash

 

Make it your own

This super simple recipe is lovely just as it is – the simplicity of the recipe really allows the delicious flavours of the sweet potato and butternut squash shine through. But there are plenty of ways to adapt it, if you want to. You could, for example:

  • Add garlic and/or fresh ginger
  • Add some red chilli flakes
  • Add a teaspoon of turmeric, cumin and/or garam masala
  • Add a teaspoon or two of curry powder
  • Add carrots, parsnips, swede or turnip
  • Add red lentils
  • Add a tin of butter beans, cannellini beans or haricot beans
  • Add some shredded leftover chicken (after the soup has been blended)

I’d love to hear if you come up with any really good combos! Let me know in the comment section below.

Overhead shots of 3 bowls of Easy Sweet Potato and Butternut Squash Soup

 

What to serve with Sweet Potato and Butternut Squash Soup?

I love to serve this simple soup with crusty bread. It goes especially well with homemade soda bread!

Guinness and Treacle Soda Bread being held up to the camera

Guinness and Treacle Soda Bread

 

What to do with leftover Sweet Potato and Butternut Squash Soup?

Place any leftovers in a lidded container in the fridge, where they will keep for up to 3 days.

To reheat, tip into a saucepan, along with a small splash of water. Reheat over a medium heat until piping hot all the way through.

Alternatively, you can reheat this soup in the microwave.

Two bowls of Easy Sweet Potato and Butternut Squash Soup

 

Can you freeze Sweet Potato and Butternut Squash Soup?

Absolutely! This soup perfect for ‘filling the freezer’. Place the cooked and cooled soup in a lidded container in the freezer, where it will keep for up to 3 months.

(I prefer to freeze this soup in individual portions so I can use it for 1 person servings – lunch when everyone else is out, for example!)

Reheat as above.

Overhead shot of a bowl of Easy Sweet Potato and Butternut Squash Soup

 

If you like this recipe…

…you might also like:

  • Roasted Butternut Squash and Red Pepper Soup
  • Spiced Carrot and Lentil Soup
  • Easy Carrot and Parsnip Soup
  • Easy Peasy Parsnip Soup
  • Easy Carrot and Coriander Soup

 

Easy Sweet Potato and Butternut Squash Soup Hero
Print Pin

Easy Sweet Potato and Butternut Squash Soup

Looking for an easy and nutritious dinner? Then look no further! This Sweet Potato and Butternut Squash Soup is quick and simple to make, and packed full of goodness. Plus, it’s a great fill the freezer meal!
Prevent your screen from going dark
Course Main Course, Soup
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 209kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 1 tablespoon olive oil
  • 1 onion diced
  • 500 g butternut squash peeled and chopped into small chunks (roughly 1cm cubes – See Note 1)
  • 500 g sweet potato peeled and chopped into small chunks (roughly 1cm cubes – See Note 1)
  • 750 ml vegetable stock from a cube is fine (I used Kallo Organic Vegetable Stock)
  • Salt and black pepper to taste (See Note 2)

Instructions

  • Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 5 minutes, with the lid on, until softened but not brown. Stir occasionally.
  • Add the chopped butternut squash, sweet potato, vegetable stock, salt and pepper and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 20 minutes with the lid on, or until the butternut squash and sweet potato are quite soft.
  • Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 3.)
  • If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. You may also wish to check the seasoning at this point too. If the soup is a little thick for your tastes, add a little extra water at this point to achieve your desired consistency.
  • Ladle the soup into bowls and serve with homemade bread.

Notes

  1. Peeling both butternut squash and sweet potatoes is a bit of a pain. A little hack to speed things up is to cut the butternut squash / sweet potato into thick disks, then place each disk (flat side down) on your chopping board and chop the skin off using a knife, cutting downwards all the way around each disk. I find this far quicker and easier than peeling!
  2. I prefer to only add black pepper to this soup, as the salt content of the stock cube makes this soup salty enough for my tastes.
  3. If you prefer, you can use a stick blender or leave the soup un-blended.
  4. Suitable for freezing.
  5. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Easy Sweet Potato and Butternut Squash Soup
Amount Per Serving
Calories 209 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Sodium 245mg11%
Potassium 901mg26%
Carbohydrates 43g14%
Fiber 7g29%
Sugar 9g10%
Protein 4g8%
Vitamin A 31022IU620%
Vitamin C 31mg38%
Calcium 104mg10%
Iron 2mg11%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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2 Comments

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Comments

  1. Vivien says

    14th March 2023 at 11:49 am

    Can I use frozen butternut squash

    Reply
    • Eb Gargano says

      14th March 2023 at 2:28 pm

      Absolutely!

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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