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Butternut Squash and Sweet Potato Soup Recipe

Updated on January 17, 2014
5 stars from 2 ratings of Butternut Squash and Sweet Potato Soup

Having created this final version of my Butternut Squash and Sweet Potato Soup recipe the resulting dish has proved to be a huge success and I sincerely hope you will decide to have a go at making this for yourselves.

I can't promise you that this recipe will be the most healthy soup you have ever eaten, but like with so many other foods and recipes usually the more unhealthy they are the better they taste. I believe in the old expressions 'a little of what you fancy does you good' and 'everything in moderation', so with this in mind why not spoil yourself every now and again (you can always go back to the totally healthy option afterwards).

Butternut Squash and Sweet Potato Soup
Butternut Squash and Sweet Potato Soup | Source

Cook Time

Prep time: 30 min
Cook time: 40 min
Ready in: 1 hour 10 min
Yields: Serves approximately 8 people
Ingredients
Ingredients | Source

Ingredients

  • 1 tblspn Olive Oil
  • 3 large tomatoes, skinned, de-seeded and chopped
  • 3 medium carrots, peeled and diced
  • 3 small red chillies, de-seeded and chopped
  • 1 red bell pepper, diced
  • 1 large onion, peeled and diced
  • 3 garlic cloves, peeled and crushed
  • 350 g butternut squash, peeled and diced
  • 350 g sweet potato, peeled and diced
  • 50 g blue cheese, (optional)
  • 250 ml single cream
  • a knob of butter
  • 2 litres chicken or vegetable stock
  • salt and pepper to taste
The onion and garlic
The onion and garlic | Source
Ingredients in the pan
Ingredients in the pan | Source
After the stock has been added
After the stock has been added | Source
The finished soup after blending
The finished soup after blending | Source
A bowl of the finished soup
A bowl of the finished soup | Source
  1. Heat the olive oil in the large saucepan and add the onion. Simmer gently for about 10 minutes until the onion is softened.
  2. Add the garlic to the onion in the pan. Continue to gently simmer the mixture for a further few minutes.
  3. Add the chopped chilli peppers. Simmer on a low heat for several further minutes.
  4. Add the carrots, bell pepper, tomatoes, butternut squash and sweet potato to the pan and stir in well using the wooden spoon.
  5. Now add the 2 litres of vegetable or chicken stock to the pan along with the large knob of butter.
  6. Stir the mixture well, and make sure there is sufficient stock to cover the vegetables.
  7. Bring to the boil, and then reduce the heat to a low simmer for about 25 minutes, or until the vegetables are softened.
  8. Blend the soup until smooth, using either a hand blender directly in the saucepan, or by processing in batches through a conventional food processor.
  9. Crumble or stir in your blue cheese and stir until it has fully dissolved into the soup.
  10. Season to taste with salt and pepper.
  11. Add the cream and stir in.
  12. Warm the soup through again without boiling.
  13. Taste, adjust seasoning if necessary.
  14. Serve with crusty buttered French bread.

Comments

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    • mistyhorizon2003 profile imageAUTHOR

      Cindy Lawson 

      3 years ago from Guernsey (Channel Islands)

      Thanks Kristen, hope you enjoy it with or without the chillies.

    • Kristen Howe profile image

      Kristen Howe 

      3 years ago from Northeast Ohio

      This is a delicious soup recipe, Misty. I'm not too sure about the chillies. Voted up for useful!

    • mistyhorizon2003 profile imageAUTHOR

      Cindy Lawson 

      4 years ago from Guernsey (Channel Islands)

      It is tirelesstraveler, you should try making it :)

    • tirelesstraveler profile image

      Judy Specht 

      4 years ago from California

      This soup sounds tasty.

    • mistyhorizon2003 profile imageAUTHOR

      Cindy Lawson 

      4 years ago from Guernsey (Channel Islands)

      Hi Writer Fox, hope you can give this one a try for yourself, it really is gorgeous :)

    • Writer Fox profile image

      Writer Fox 

      4 years ago from the wadi near the little river

      This looks delicious! I really appreciate your detailed instructions and all of the photos. Glad to see you are writing Hubs again. Enjoyed and Voted up!

    • mistyhorizon2003 profile imageAUTHOR

      Cindy Lawson 

      4 years ago from Guernsey (Channel Islands)

      @Ghaelach I hope you enjoy it as much as we did.

      @VVanNess , let me know what you think when you give it a try :)

    • VVanNess profile image

      Victoria Van Ness 

      4 years ago from Fountain, CO

      Yummy! These are a couple of my favorite vegetables. Thanks for the great recipe!

    • profile image

      Ghaelach 

      4 years ago

      We are on a soup trip at the moment and this one won't be missed out on.

      LOL Ghaelach

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