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Butternut Squash and Sweet Potato Soup

A very healthy, wholesome and incredibly tasty soup. This is a real crowd pleaser, my  8 year old loves it! Soup is a great way to fill up at lunch and get those much needed veggies into your daily diet.

What You Need

1 butternut squash
500g sweet potato
1 medium onion (chopped)
2 large garlic cloves (chopped)
10 thyme sprigs
2 tablespoons creme fraiche
Olive oil to drizzle
Salt and pepper to taste
Knob of butter
500 ml vegetable or chicken stock

How To Make It

1. Heat oven to 180 degrees C
2. Cut of butternut squash lengthways and remove the seeds
3. Place the squash and sweet potatoes (whole) in a large baking tray. Drizzle with olive oil, season with salt and pepper, scatter the thyme sprigs over everything. Place tray in the oven and bake for 45 – 60 minutes or until both the squash and potatoes are soft. Remove from the oven and set aside. Allow to cool slightly
4. Remove skin from squash and sweet potatoes and chop roughly
5. Melt butter in a large saucepan. Add onions and garlic. Fry until soft
6. Add squash and sweet potato. Stir and fry for 3 minutes. Add stock, season with salt and pepper. Bring to a simmer. Cover and simmer for 30 minutes. Remove from heat.
7. Blend until smooth, add creme fraiche and heat through. Serve with crusty bread