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?
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.
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.
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.
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!
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.
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
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.
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.
If you like this recipe…
…you might also like:
Easy Sweet Potato and Butternut Squash Soup
Ingredients
- 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
- 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!
- 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.
- If you prefer, you can use a stick blender or leave the soup un-blended.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Vivien says
Can I use frozen butternut squash
Eb Gargano says
Absolutely!