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Butternut squash and Sweet potato soup

Submitted by Cinnamon 11 June 2009

Serve with some fresh crusty bread or savoury muffins. Nicely warming on a cold day.



3 tbsp olive oil,1 onion sliced,3 fat cloves garlic thinly sliced,1 tsp each ground coriander cumin turmeric,pinch each of chilli powder and garam masala ,1 tsp fresh ginger grated (optional),1 medium butternut squash ,2 sweet potatoes,2 carrots,about 1 ltr vegetable stock,1 can cannellini beans drained and rinsed,1 tbsp fresh parsley chopped,1 tsp fresh coriander chopped,salt and pepper,


Peel and chop the squash (remove seeds), potatoes and carrots. In a large saucepan heat 2 tbsp of the oil and gently fry the onion and garlic until soft. Add the rest of the oil and the spices and fry for about 1 minute, stirring it through. Add the vegetables, ginger (if using), beans and stock. The stock should not quite cover the veg. Bring to the boil and simmer gently until tender.
When the veg are cooked remove the pan from the heat and blend the lot using a hand-held blender or in a mixer. Return the soup to the heat and add the herbs. Be careful here as the soup 'spits'. Got a nasty little burn from it. Season to taste with salt and pepper.
Serve with some crusty bread.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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