Butternut squash and sweet potato soup
This easy homemade butternut squash soup with sweet potatoes, tastes absolutely delicious and is super comforting.
Serving Suggestions for Butternut Squash & Sweet Potato Soup
- Thyme‑Roasted Mushrooms Soft, aromatic mushrooms that deepen the soup’s warm, cosy character
- Warm Buttered Baguette The crunch and melting butter pair perfectly with the soup’s sweet, velvety richness
- Garlic Bread Buttery, garlicky slices add savoury depth that balances the natural sweetness of the vegetables
- Cheddar Toasties Crisp, melty sandwiches that turn the soup into a cosy, satisfying lunch
- Herb Focaccia Soft, fragrant bread that complements the soup’s warm, autumnal flavours
- Simple Green Salad Fresh, lightly dressed leaves that brighten the plate and cut through the creaminess
- Roasted Root Vegetables Caramelised, earthy veg that echo the soup’s comforting, seasonal feel
- Crispy Bacon Bits Salty, crunchy pieces that add contrast and lift the sweetness
- Parmesan Croutons Crunchy, cheesy bites that bring texture and enhance the savoury notes.
Variations: Butternut Squash & Sweet Potato Soup
- Spiced Squash & Sweet Potato — add curry powder, cumin or coriander for a warm, aromatic twist.
- Maple‑Roasted Veg — roast the squash and sweet potato with a drizzle of maple syrup before blending for deeper caramelised sweetness.
- Coconut Cream Soup — swap the single cream for coconut milk for a dairy‑free, lightly sweet finish.
- Smoky Paprika — add smoked paprika or a pinch of chipotle for gentle smoky depth.
- Ginger & Garlic Boost — grate in fresh ginger with the garlic for a bright, warming lift.
- Carrot & Squash Blend — add chopped carrot for extra sweetness and a more vibrant colour.
- Chilli Heat — stir in fresh red chilli or chilli flakes for a hot‑sweet balance.
- Sage & Brown Butter — finish with crispy sage leaves and a drizzle of brown butter for an autumnal twist.
- Parmesan‑Rind Broth — simmer the stock with a parmesan rind for savoury richness.
- Crème Fraîche Finish — swap single cream for crème fraîche for a lighter, tangier finish.
- Apple & Squash — add a chopped Bramley apple for gentle acidity and natural sweetness.
- White Bean Creaminess — blend in cannellini beans for extra body and protein.
Butternut squash and sweet potato soup
A smooth, creamy blend of butternut squash and sweet potato with gentle warmth, perfect for cosy autumn lunches and easy weeknight dinners.
Equipment
- Saucepan
- soup maker
Ingredients
- 2 tbsp vegetable oil
- 25 g unsalted butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 butternut square, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 600 ml vegetable stock
- 1/2 tsp parsley
- salt and pepper
- 30 ml single cream
Instructions
- In a large saucepan, over a medium heat, melt the butter and add the vegetable oil. Add the onions and cook until translucent. Add the garlic and stir for a few minutes.
- Add the chopped butternut square and sweet potato and stir for a couple more mins, stiring to coat with the garlic and onion.
- Pour the vegetables into the soup maker, add the stock, parsley and a large pinch of salt and pepper.
- Set the soup maker to smooth. When finished, add the cream and serve with a warm buttered baguette.