Squash, sweet potato and ginger soup

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Serves: 4

By pollyfingle

(1 Vote) 2


  • 1 medium onion peeled and diced

  • 570ml vegetable stock

  • 1 butternut squash peeled and cubed

  • 1 tbsp butter

  • 2 large sweet potatoes cubed

  • 1 piece of fresh root ginger grated (1 inch)


  1. Melt the butter in a large pan, and cook the onion for a couple of minutes.
  2. Add the ginger and cook for a further minute.
  3. Add the squash, sweet potato and stock and let it simmer until the veg are soft.
  4. Blend until smooth, season with salt and pepper and serve.

Additional Information

  • Soup

  • Make Ahead

  • Can Freeze

  • squash

  • Starter

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

  • Egg Free

  • Dairy Free

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Your comments

  • babyjamesblackberrycrumble 08/10/12 17:03

    Bit of a pain cutting up the Butternut Squash but well worth it. Yummy yummy :)

  • GeorgeNCG 12/10/11 11:41

    Hey! I'm George from the New Covent Garden Soup Co. and we're running a Soup of the Month competition that we'd love you to enter. (http://bit.ly/pr3bK1 ) I love the use of ginger and sweet potato here - immune system boosting loveliness in an epic soup!