Hello, dear readers! Today, I’m going to share a recipe that’s very close to my heart – the Easy, Creamy Roasted Butternut Squash & Sweet Potato Soup. This isn’t just any soup; it’s a recipe passed down from my mum, a comforting bowl of warmth that saw us through the coldest of days.

Butternut squash & sweet potato soup in a plate

This butternut squash and sweet potato soup feels like a comforting hug in a plate. It is extremely easy to make and the best way to have something delicious yet super healthy given the high vegetable content. It really is nourishing. A perfect, healthy and cheap lunch, light dinner or starter for you and your family. What’s more is that this is super simple to make.

A Childhood Memory

Growing up, winters were always a special time in our home. As the days grew shorter and the nights colder, there was one thing I looked forward to – my mum’s butternut squash and sweet potato soup. I remember coming home from school, cold and tired, to the smell of roasting vegetables that filled our home. It was a smell that meant warmth, comfort, and a delicious meal waiting for us at the dinner table.

The Magic of Mum’s Soup

Mum always said the secret to her soup was the ingredients she used. Butternut squash and sweet potatoes, she would say, were nature’s way of keeping us healthy during the winter. They were packed with all the good stuff our bodies needed to fight off the cold. And the best part? This soup was a hit with everyone in the family, adults and kids alike.

Why This Soup?

This soup is more than just a blend of nutritious ingredients; it’s a bowl full of memories, of cozy winter evenings spent around the dinner table, of my mum’s love and care. It’s a recipe that’s been passed down in our family, a testament to the power of a good meal to bring people together.

A Family-Friendly Recipe

What makes this soup family-friendly? It’s simple to prepare, and its creamy texture and sweet flavor are often loved by kids. Plus, it’s versatile – feel free to add in other veggies your family enjoys or top with croutons for a bit of crunch.

So, why not bring a bit of warmth to your family’s dinner table with this Creamy Roasted Butternut Squash & Sweet Potato Soup? It’s more than just a meal; it’s a bowl full of health benefits and heart-warming memories.

What does it taste like?

This tastes sweet, creamy and rich with a deep vegetable broth flavour profile. The richness comes from the Greek yoghurt.

What should you serve this with?

Serve with a thick buttered slice of bread or a wholemeal cob. If you’re trying to keep low on the calories, skip the butter (but I would recommend the butter, because everything in moderation, right?).

If you try this recipe, please let me know in the comments below and/or tag me on Instagram so I can see your creations. I love hearing from you!

What ingredients you’ll need

Onion, Carrots, Garlic and Ginger – these create the warmth and depth of flavour in the soup. I would recommend that you use fresh garlic and ginger. However, if you don’t have access to these fresh ingredients, substitute these with 1 teaspoon of ground ginger and 1 teaspoon of garlic granules.
Ground Curry and Coriander Powder – I love using both of these spices for warmth and depth.
Butternut Squash – fresh butternut squash is ideal for this recipe. You can either buy it pre-cut or peel and chop it yourself. From the photo below, you’ll see that I used the frozen pre-cut variety. It’s definitely a timesaving and food-waste minimizing hack to use frozen vegetables.
Sweet Potatoes – same thing for the sweet potato, all you have to do is peel and chop them up. I used fresh sweet potato for the below recipe.
Spring Onions (optional) – If you’re trying to bring out a more onion flavour to offset the sweetness of the sweet potatoes, carrots and butternut squash AND include more veg in the soup, include 2 stalks of spring onion (green parts only).
Full fat Greek Yoghurt or Vegan Plain Yoghurt (if Vegan) – full fat yoghurt gives the soup a rich, creamy texture and is definitely more satiating.
Vegetable Broth – You can use the powdered cube variety but I would recommend using the ones that come in a cube gel/paste type (see photo below). The type I used packs in so much more flavour than the powdered cube variety. It adds a lovely savoury flavour profile to balance out the sweetness of the other ingredients.
Olive Oil – Use the cooking variety and not the one for salad dressings.
Water – an essential!

Chop your carrots, sweet potatoes, and butternut squash if using the fresh variety and place them in a roasting tray along with your fresh garlic and ginger. If you’re using ground garlic and ginger, sprinkle these onto the vegetables in the tray. You’ll see that I used frozen garlic and ginger (in the top right hand corner) – a block of each. This saves so much time in the prep work. Next, drizzle your olive oil onto the veg. Then pop the tray into the oven.

Cut the stalks of your spring onion (this is optional) and finely dice your onions and sauté these in a pan with olive oil, ground coriander and ground curry powder on the gas stove (or electric hob) until soft.

Once the vegetables are roasted, prepare the vegetable broth as per the instructions on the pack and put everything into a deep pot. Add yoghurt for creaminess. Then blitz with a hand held blender. Look at that lovely colour – so vibrant! Adjust the water content to get the soup consistency of your preference. I like mine thick and creamy!

Then plate up and serve with your buttered bread of choice. Add another dollop of yoghurt in the middle for even more richness. So nourishing and delicious. Enjoy!

How should I store leftovers?

This recipe is absolutely freezable for up to 2 months. Otherwise it lasts for up to 2 days in an airtight container stored in the fridge.