Sweet potato and butternut squash soup

JanaBy Jana      

December 22, 2014

Sweet potato and butternut squash soup 0 5 0

Roasted vegetables with honey and blended makes nice and thick soup with the sweet hint.

  • Prep: 30 mins
  • Cook: 1 hr
  • 30 mins

    1 hr

    1 hr 30 mins

  • Yields: 6 Bowls


1Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.


3Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.


5Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.


500g sweet potatoes, peeled and diced

1 butternut squash, peeled, deseeded and diced

1 tbsp clear honey

1 tbsp olive oil

2 onions, roughly chopped

3 garlic cloves, crushed

1l vegetable stock

1 tsp cinnamon

1 tsp grated nutmeg

100ml double cream


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