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Sweet Potato and Butternut Squash Soup

A perfect winter warming soup!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 1
Author: MillieMunch


  • Half a butternut squash peeled and deseeded
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 red onion
  • 2 garlic cloves thinly sliced
  • 1 tsp chilli powder or half a fresh chilli optional
  • 500 ml hot vegetable stock
  • 2 tbsp crème fraîche plus more to serve


  • 1) Heat oven to 180C.
  • 2) Cut the squash into medium sized cubes, about 2cm across, then place on a baking tray drizzled with olive oil. Roast until soft (this should take 20 minutes). Don't let the edges catch, if they start browning remove from the oven.
  • 3) While the squash cooks, fry the onion, garlic (and fresh chilli if using) in the butter and olive oil until soft. Do this on a low heat for about the same amount of time you roast the squash for.
  • 4) Chop and dice the sweet potato while the squash and onions are cooking.
  • 5) Once the onions and garlic have softened add the squash, sweet potato, stock and crème fraîche into the pan. Season with salt and pepper.
  • 6) Cook until the squash and sweet potato become soft and begin to break down, and then blend until smooth.
  • 7) Pop into a bowl and enjoy!


I used a nutribullet to blend my soup, but this will work with any sort of blender, including a stick blender.