Butternut squash and sweet potato soup

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A vegetable soup perfect for fall weather. My picky 13-year-old even liked this one!

Preparation time: 30
Cooking time: 45

Serves: 4

Dietary guidance: v v 

Tags: sweet · vegetables · root · savory ·


1 Tablespoon olive oil
1 leek, finely sliced
1 garlic clove, peeled and chopped
6 cups water
3 vegetable or chicken stock cubes
1 butternut squash, peeled, deseeded and diced
1 sweet potato, peeled and diced
2 carrots, trimmed, peeled and sliced
2 large fresh sage leaves, minced
1/4 tsp ginger
1 tsp curry powder
4-6 tbsp pumpkin seeds (optional)


Saute the leeks and garlic in 1 Tbs olive oil for a few minutes. Add 6 cups of water and bring to a boil. Add the squash, sweet potato, carrots and stock cubes. Bring back to a boil, then lower the heat , cover and simmer for 30-45 minutes or until veggies are tender. Add ginger, curry powder and sage leaves. Allow to cook another 5 minutes.

Blend in a food processor or with a hand-held blender. I used a potato masher right in the stock pot they were cooked in; this left it chunky but it was a good texture.

Serve with pumpkin seeds, if desired.

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