Spiced Sweet Potato and Butternut Squash Soup

Serves 6


2 tbsp littleseed rapeseed oil

1 white onion finely chopped

1 garlic clove, finely chopped or crushed

500g prepared weight sweet potatoes, peeled and diced

500g prepared weight butternut squash, diced

½ tsp chilli powder

1 tsp garam masala

1 ½ tsp ground turmeric

½ tsp ground cumin

½ tsp salt

1.5 litres good veg or chicken stock


Heat the oil in a large pan and fry the onions for 2-3 mins until they start to soften. Add the garlic and fry for a further minute. Add the chopped vegetables and continue frying for a further 4-5 minutes. Add all the spices and stir through ensuring all the veg is coated with an even amount of spice. Pour in the stock and bring to the boil. Drop the mixture to a gentle simmer and allow to cook for 30-40 minutes until all the vegetables are soft. Finally use a hand blender to blitz the soup until it is smooth. Serve with a drizzle of fresh cream or natural yoghurt.

Good to know!

This recipe makes a thick and wholesome tasting soup, if you would enjoy it a bit thinner, simply add a little more stock or water when cooking.

Alex Oates