Butternut Squash and Sweet Potato Soup

Butternut Squash Soup

A tasty winter warmer of a soup which is great served at a Halloween or Bonfire Night Party.

Ingredients (serves 8 in bowls or 16 in cups)

Olive oil for frying

2 onions, chopped

2 butternut squash, peeled and chopped (with spaghetti and seeds removed)

4 medium sized sweet potatoes, peeled and chopped

2 garlic cloves, peeled and chopped

2 liters vegetable stock (fresh or I like Marigold Bouillon)

Creme Fraiche or Cream to finish

Note: Squash can be difficult to prepare, here are some preparation options-

  • Cheat with Asda’s ready prepared squash and sweet potato mix.
  • Cut up the squash roughly (scraping out spaghetti) and microwave for 5 minutes, the skin should then come away more easily.
  • Cut the squash in half (remove spaghetti) and roast in the oven for 30 minutes then scoop out the flesh. This gives a lovely rich flavour to the soup.


  1. Heat the oil and fry the onion for 2 minutes then add the squash, sweet potato and garlic and saute for 10 minutes until starting to caramelise. The longer you saute the vegetables, the richer the flavour of the finished soup.
  2. Add the vegetable stock, bring to the boil and simmer for 30 minutes.
  3. Puree the soup, either in a food processor or using a hand held “whizzer”.
  4. Serve the soup with a swirl of creme fraiche or cream.

For more soup ideas, take a look at my other recipes.


My name is Caroline Sutton and I'm a wife and mother of 3 children, passionate about food, keeping me and my family healthy, gorgeous interiors and shopping! I have a degree in Biochemistry and Pharmacology and continue to be interested in the science behind diet and drugs. I also have a Diploma and City and Guilds in Interior Design and for the last 17 years have run a property company which develops, redevelops and manages rental properties: Sunlight Properties Ltd.

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