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creamy butternut squash & sweet potato soup
A comforting, velvety orange soup perfect for an office 'Soup Day' lunch. This vibrant dish combines the natural sweetness of butternut squash and sweet potatoes, simmered to perfection and blended until smooth using a stick blender. It's a crowd-pleaser that travels well and pairs beautifully with crusty sourdough bread and a splash of single cream.
recipe by
esi
mainBritish / Western6 servingsvegetariangluten free
1 / 2
20
prep (min)
30
cook (min)
50
total (min)
- •1 medium butternut squash, peeled, deseeded, and cubed
- •2 medium sweet potatoes, peeled and chopped
- •3 medium carrots, chopped
- •1 large onion, chopped
- •2 cloves garlic, minced
- •1 liter vegetable stock
- •2 tbsp olive oil
- •0.5 tsp ground cumin (optional)
- •0.5 tsp ground nutmeg (optional)
- •1 pinch salt and black pepper to taste
- •100 ml single cream (for serving/swirling)
- •1 loaf sourdough bread, sliced for serving