Butternut squash sweet potato soup
This butternut squash sweet potato and carrot soup has a beautiful, slightly sweet subtle flavor that works so well as a warm fall soup or cold summer soup dish. Pair with your choice of protein for a nutritious, healthy meal.
Servings: 4
Calories: 226kcal
Ingredients
- 2½ cups butternut squash (cubed)
- 2½ cups sweet potato (cubed)
- ½ cup carrot (or 1 medium carrot) (cubed)
- 1 tbsp garlic (or 3 cloves) (finely chopped)
- 1 tbsp ginger (finely chopped)
- 1 tsp oil
- 1 tsp salt
- ½ tsp pepper (or 1 small pepper)
- 3½ cups water (or stock)
Equipment
- Blender
Instructions
- Wash, peel and cube the squash, sweet potato and carrot.
- Wash, peel and finely chop the garlic and ginger.
- Add a pot to stove on medium heat. Leave to heat up for 2 minutes.
- Pour in oil and swirl to coat the pan.
- Mix in garlic, ginger and pepper.
- Sauté for 30 seconds.
- Add prepped squash, sweet potato and carrots with 2 tbsp of water.
- Mix thoroughly.
- Leave to steam for 1 - 2 minutes.
- Add the remaining water and salt.
- Cook on low to medium until the squash and sweet potatoes are tender, around 15 - 20 minutes.
- Turn off the heat. Leave to cool.
- Blend the soup.
- Serve warm or chilled.