Cozy up with roasted butternut squash and sweet potato soup
Servings: 2-4 (dependent on the size of your butternut squash)
Preparation time: 1hr 20 minutes (45-60 minute roasting time)
As the seasons change and the crisp chill of autumn sets in, there’s nothing quite like curling up with a bowl of something warm and comforting. This month’s recipe is a nostalgic favorite of mine—Roasted Butternut Squash and Sweet Potato Soup. It’s packed with nutrients, uses seasonal ingredients, and has a special place in my heart.
Why butternut squash and sweet potato?
Butternut squash and sweet potato are the ultimate autumnal pair. They’re both in season, which means they’re at their peak for flavor and nutrition. Butternut squash is rich in vitamins A and C, which are fantastic for keeping your skin glowing and boosting your immune system. Sweet potatoes are loaded with fiber and antioxidants, helping to support your gut health and keep you full longer.
A little kick of ginger
One of the star ingredients in this soup is ginger, and it’s not just for flavor! Ginger is a powerhouse when it comes to supporting immunity, perfect for this time of year when colds are lurking. It’s also great for digestion and adds a lovely warmth to the dish.
Nostalgia in a bowl
The first time I made this soup was back in my university days with my friend Jess. She introduced me to it, often varying the ingredients, and sometimes using coconut milk instead of stock for a creamier twist. Those cozy nights spent watching movies on the sofa with friends, as the rain tapped against the windows, are memories I’ll always cherish—and this soup takes me right back there.
Whether you’re looking for a healthy, comforting meal or something to warm you up on a chilly day, this soup is perfect. And if you want to switch things up, feel free to add coconut milk for a creamier version!
Letty Spaghetti x
RECIPE
INGREDIENTS
1 large butternut squash
1 sweet potato
1/2 white onion
10cm ginger (roughly)
1 small garlic clove
3 tbsp extra virgin olive oil
1 vegetable stock cube
2-3 cups boiling water (depending on your desired consistency)
Fresh herbs: rosemary and sage (3-4 stems of each)
OPTIONAL GARNISH
Single cream (I used lacto-free Arla)
Chilli flakes
Fresh parsley
TOOLS NEEDED
Soup blender
METHOD
Prep your veggies: Chop the butternut squash in half and remove the seeds. Then, chop the sweet potato, onion, and ginger into large chunks and halve the garlic.
Roast your veggies: Place all the veggies on a tray, including the herbs, and drizzle with 3 tbsp of olive oil. Pop the tray in the oven and roast at 180°C for 45-60 minutes, or until soft.
Blend it up: Add the roasted veggies to a blender along with the stock cube and boiling water. Use your blender to blend everything until smooth. If needed, add extra water to adjust the consistency of the soup. For a creamier texture, you can swap the water for coconut milk.
Season and serve: Serve with your choice of garnish—cream, chilli flakes, or fresh parsley.
This soup is the ultimate autumn comfort, warming you up from the inside out. So grab a bowl, get cozy, and enjoy!
