Butternut squash and sweet potato soup

Butternut squash and sweet potato soup


  1. Heat oil in a large saucepan, add curry powder, sweet potato and butternut squash, stir and cook for 2 minutes.
  2. Add salt, basil leaves, stock and milk, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.
  3. Blend vegetable mixture in a blender until smooth.
  4. Serve soup hot or cold with chopped basil or chives.

Top tip: You can make up a batch and use over a few days, or freeze a few portions and use later.


A healthy winter warmer


1 tbsp garlic infused olive oil

1 tsp asafoetida powder (add to oil)

1 tsp hot curry powder

½ tsp salt

2 tbsp basil leaves – torn

500ml (9fl oz) lactose free milk

500ml (1¼pts) vegetable stock (2 stock cubes)

300g (11oz) sweet potato – peeled weight and diced

250g (9 oz) butternut squash – peeled weight and diced


Time: 5 minutes
Serves: 4
Nutrition: n/a