Description
A smooth, naturally sweet, and comforting soup that’s ready in just 30 minutes. Packed with vitamins, fiber, and cozy autumn flavor — it’s perfect for lunch or dinner.
Ingredients
1 tbsp olive oil
350 g (2½ cups) sweet potato, peeled and diced
500 g (3½ cups) butternut squash, peeled and diced
1 small onion, chopped
2 garlic cloves, minced
850 ml (3½ cups) vegetable stock (low-salt if possible)
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground ginger
1 pinch sea salt and black pepper, to taste
Optional toppings:
Fat-free or Greek yogurt
Homemade croutons
Fresh parsley or chives
Instructions
-
Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add onion, garlic, sweet potato, and butternut squash. Cook for 5 minutes, stirring often, until the onion softens. -
Simmer:
Pour in the vegetable stock and add the spices — coriander, cumin, ginger, salt, and pepper. Stir well. Bring to a boil, then reduce the heat and simmer for about 25 minutes, until the vegetables are soft. -
Blend:
Use an immersion blender to puree the soup until smooth. You can also transfer it to a blender in batches — just be careful with the hot liquid. -
Adjust and serve:
Taste and season as needed. If the soup is too thick, add a little extra stock or water. Serve hot with croutons, yogurt, or a sprinkle of herbs.
Notes
- Add sweetness: A chopped apple or carrot brings extra sweetness and a lovely autumn touch.
- Make it creamy: Stir in 100 ml (⅓ cup) of coconut milk before blending for a rich, velvety texture.
- Spice it up: Add chili flakes or Thai curry paste for a spicy version.
- Roast first: Roast the squash and sweet potato for deeper, caramelized flavor.
- Slow cooker method: Cook on high for 3 hours or low for 6 hours, then blend.
- Adjust consistency: If the soup thickens as it cools, just stir in more stock before serving.
- No peeling needed: Sweet potato skins are edible — just scrub them well.
- Prep Time: 5 min
- Cook Time: 30 min
- Cuisine: British / American