Easy Sweet Potato and Butternut Squash Soup

Ingredients

• 1 tablespoonolive oil
• 1onion, diced
• 500 gbutternut squash, peeled and cut into small chunks (roughly 1 cm cubes)
• 500 gsweet potato, peeled and cut into small chunks (roughly 1 cm cubes)
• 750 mlvegetable stock
• to tastesalt and black pepper

Instructions

1. 1

   Soften the onion

   Put the olive oil and diced onion in a fairly large saucepan. Cover and gently fry for 5 minutes, stirring occasionally, until the onion is soft but not browned.

2. 2

   Simmer the vegetables

   Add the butternut squash, sweet potato, vegetable stock, salt and pepper. Increase the heat and bring to the boil, then turn it right down. Cover and simmer for 20 minutes, or until both vegetables are quite soft.

3. 3

   Blend until smooth

   Transfer the soup to a blender and blitz until completely smooth. Take care when blending, as the soup will be very hot.

4. 4

   Adjust the soup

   If needed, return the blended soup to the saucepan and warm it to your preferred temperature. Check the seasoning, and add a little extra water if you would like a thinner consistency.

5. 5

   Serve in bowls

   Ladle the soup into bowls and serve with homemade bread.

What is sweet potato and butternut squash soup?

This is a smooth vegetable soup built around sweet potato and butternut squash, cooked in stock and blended until velvety. It fits the familiar British tradition of a simple soup for lunch or supper, though this combination has no single defining origin.

Small, evenly cut pieces soften in the same amount of time, while the two naturally sweet vegetables give the soup body without needing a complicated method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 4g protein, 43g carbs, 4g fat.

The sweet potato and butternut squash provide most of the carbohydrate, while olive oil supplies most of the fat. The vegetables and stock contribute some protein, but this is a relatively modest source; serve the soup with bread and a protein-rich accompaniment such as beans or cheese for a more balanced plate.

Why this ingredient combination works

Squash and sweet potato: both become tender and blend into a thick, smooth base. Cutting them into roughly 1 cm cubes helps them cook through within the simmering time.

Vegetable stock: it brings savoury depth to the sweet vegetables. Use stock made from a cube if that is what you have to hand, and season to taste after blending.

Soften the onion gently

Keep the heat low and the lid on while the onion cooks for 5 minutes. Stir it occasionally and aim for soft, translucent pieces rather than browned ones, which can give the soup a more toasted flavour.

Check the vegetables before blending

Tender pieces: after 20 minutes of simmering, test the squash and sweet potato with a knife or fork. They should be quite soft so they blend smoothly; if they resist, simmer for a little longer.

Hot soup: blend carefully, following your blender’s instructions for hot liquids. Work in batches if needed, and avoid filling the blender too high.

Get the texture right

Blend until no pieces remain, then judge the consistency in the pan. If the soup seems too thick, stir in a little water at a time until it suits your preference.

Seasoning: taste once the soup is blended and warm, then adjust the salt and black pepper. The flavour can seem different after the vegetables and stock have been combined.

Serve it as a meal

Homemade bread is the suggested accompaniment and makes a good partner for dipping. For a fuller meal, serve the soup with a sandwich or a simple salad alongside.

Recipe notes & tips

• Cut the squash and sweet potato into similarly sized pieces so they soften evenly.
• Keep the onion covered and stir it occasionally to help it soften without browning.
• Let the vegetables become quite soft before blending for a smoother result.
• Blend in batches if your blender is not designed to handle a full quantity of hot soup.
• Add water gradually when thinning the soup so it does not become too runny.
• Taste and adjust the salt and pepper after blending.

Variations

• Add warming spice: stir in a little ground cumin or ginger with the vegetables.
• Finish with cream: swirl a small amount into each bowl just before serving.
• Add chilli: season with a pinch of chilli flakes for a little heat.
• Use fresh herbs: scatter chopped parsley or coriander over the bowls.
• Make it more filling: serve with beans or lentils on the side.

Common mistakes to avoid

• Uneven chunks: large pieces may stay firm while small ones soften; cut the vegetables to roughly 1 cm cubes.
• Browned onion: high heat can darken it before it softens; cook gently with the lid on.
• Undercooked vegetables: firm pieces will not blend as smoothly; simmer until quite soft.
• Overfilled blender: hot soup can spill or force the lid up; blend in batches and follow the blender’s hot-liquid guidance.
• Too much water: adding it all at once can leave the soup thin; stir in small amounts until the texture is right.

How to store

Cool the soup promptly, then store it in a covered container in the fridge for up to 3 days. Freeze in suitable portions for up to 3 months, thaw in the fridge and reheat gently in a saucepan until piping hot, stirring as it warms.

Frequently asked questions