Sweet Potato and Butternut Squash Soup

It’s soup seassoooonnnn… And apparently flu season! So I’ve decided to celebrate both by making soup with the flu!

This cheeky little number is the perfect winter warmer. I added chilli to mine and it’s warmed me so much I can’t tell if my nose is running because of the chilli, or just because I’m ill *horrified emoji face*

It’s really simple and easy to make. If you’re a vegan, leave out the creme fraiche or substitute with coconut milk if you want to keep the creaminess 🙂

Sweet Potato and Butternut Squash Soup

MillieMunch

A perfect winter warming soup!

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Servings 1

Ingredients

  

• 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

Instructions

 

• 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!

Notes

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