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Easy Sweet Potato and Butternut Squash Soup Hero
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5 from 2 votes

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!
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

  • 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)
Metric - US Customary

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

Calories: 209kcal | Carbohydrates: 43g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 245mg | Potassium: 901mg | Fiber: 7g | Sugar: 9g | Vitamin A: 31022IU | Vitamin C: 31mg | Calcium: 104mg | Iron: 2mg