Butternut Squash & Sweet Potato Soup

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recipe by James M. mozthefox.com

  • Time icon
    Total Time
    32mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    142
based on 4 ratings

Deliciously comforting with sweet earthy tones makes this soup perfect for a cold winter's day.

recipe updated Jan 18, 2018

Ingredients

  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Butternut squash icon
    Butternut squash
    750g (about 1¼)
  • Sweet potato icon
    Sweet potato
    250g (about 1¼)
  • Vegetable stock icon
    Vegetable stock
    500ml (2⅛ cups)
  • Parmesan cheese icon
    Parmesan cheese
    50g (about 5¼ tbsp)
  • Black pepper icon
    Black pepper
    1 dash

Tools

  • kCook icon Blender
  • kCook icon Blender jug
  • kCook icon Large saucepan

Step preview

  1. Add olive oil, butternut squash, sweet potato and vegetable stock to a clean large saucepan
  2. Heat while stirring occasionally - 10 min, medium heat
  3. Boil while stirring occasionally
  4. Simmer - 8 min, low heat
  5. Add parmesan cheese to the large saucepan
  6. Boil while stirring occasionally - 2 min
  7. Add black pepper to the large saucepan
  8. Transfer content of large saucepan to blender jug
  9. Blend until smooth - approx 2 min
  10. Serve
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