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Sweet potato and butternut squash soup

This sweet potato and butternut squash soup is a quick,easy and comforting meal for cold winter days. Sweet potatoes, squash and carrots create a naturally creamy texture and gentle sweetness, while cumin,cinnamon and a pinch of cayenne add warming spice. Tomatoes and passata give the soup a rich flavour without making it heavy. You can stir in a tin of beansor chickpeas after blending to make it more substantial and add extra fibre and plant-based protein. Serve it hot with warm flatbread, crusty bread or toast for a satisfying lunch or light supper.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 garlic cloves
  • 2 medium sweet potatoes
  • 1 carrot
  • ½ butternut squash
  • 1 tsp dried oregano
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper
  • ½ tsp ground cumin
  • 4 tomatoes chopped
  • 200 ml passata
  • 350 ml vegetable stock approx
  • 1 tin beans or chickpeas drained and rinsed (optional)
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

Method
 

  1. Finely chop the onion and garlic. Peel and dice the carrot, sweet potatoes and butternut squash.
  2. Heat the olive oil in a large saucepan and sauté the onion for about 5 minutes, until softened.
  3. Add the garlic, squash, carrot and sweet potatoes, followed by the oregano, cinnamon, cayenne and cumin. Stir for a minute to coat the vegetables in the spices.
  4. Add the chopped tomatoes, passata and vegetable stock. Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
  5. Blend the soup with a hand-held blender until smooth and creamy. Add a little more stock if it is too thick, then season to taste.
  6. If using beans or chickpeas, stir them into the blended soup and heat through gently.
  7. Serve warm with flatbread or toast.