Sweet potato & butternut squash soup with lemon & garlic toast

Sweet potato & butternut squash soup with lemon & garlic toast

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(8 ratings)

Prep: 30 mins Cook: 1 hr

Easy

Serves 8 - 10
Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlicky, zesty ciabatta slices for dipping

Nutrition and extra info

  • soup only
  • Vegetarian

Nutrition: per serving (10)

  • kcal435
  • fat19g
  • saturates9g
  • carbs51g
  • sugars16g
  • fibre7g
  • protein11g
  • salt1.2g
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Ingredients

    For the soup

    • 500g sweet potatoes, peeled and diced
      Sweet potatoes

      Sweet potato

      sweet po-tate-toe

      Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

    • 1 butternut squash, peeled, deseeded and diced
    • 1 tbsp clear honey
    • 1 tbsp olive oil, plus a drizzle
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 onions, roughly chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 3 garlic cloves, crushed
    • 1l vegetable or chicken stock
    • 1 tsp cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 1 tsp grated nutmeg
    • 100ml double cream

    For the toast

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 3 garlic cloves, crushed
    • 100g butter, at room temperature
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • zest 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 2 tbsp snipped chives
    • 1 tbsp chopped thyme

      Thyme

      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 2 ciabatta loaves, cut into slices

    Method

    1. Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.

    2. Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.

    3. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.

    4. To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.

    5. Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.

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    Comments, questions and tips

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    sglbutler
    26th Jan, 2017
    5.05
    Love this soup. Its cosy and warm - and those toasts! Soo good with this soup.
    pumpernickle
    2nd Oct, 2016
    5.05
    Made it for a dinner party and it was an instant hit, it is quite sweet but extremely tasty. Both my daughter and friend asked for the recipe so it would appear it's one of those 'suits certain tastes'. I will definitely make it again.
    ollyjamiver
    14th Jan, 2016
    I saw AlanMorell's comment, but pressed on, thinking that nothing can be that bad from such a simple recipe using good ingredients... how wrong I was! The soup was utterly vile - there is something profoundly wrong with that particular use of honey, nutmeg and cinnamon. Alien, gooey and sickly. I have broad and robust taste in foods, so I persevered and served myself a bowl. I couldn't eat it at all. That bowl, and then the whole pan went straight down the drain. Next time I'll go back to tried and trusted recipes using cumin, coriander and the like. Avoid!!!!
    AlanMorell
    20th Jun, 2015
    0.05
    Quite a HIDEOUS recipe. Vile. Sweet thick stodge. Don't waste the electric/gas turning the oven on, if your toes nails are not curly they will be after tasting this disgusting repugnant soup. Never has something so foul passed my lips, and i was ashamed serving this up to my family. In fact i would recommend BBC Goodfood to take down this recipe to save anyone with a weak heart risking a bit of an episode !!!! Don't do it, really don't. Just don't. Move on. Nothing to see here.
    ruby johnson
    28th Jan, 2015
    1.3
    The cinnamon in this soup was way too overpowering and made it far too sweet. I would just put a touch of cinnamon and maybe add some fresh chillies to give it a bit of a kick.
    ruby johnson
    27th Jan, 2015
    1.3
    The cinnamon overpowered it and made it far too sweet. I would recommend using a hotter spice than cinnamon and nutmeg when making this soup
    SallyG43
    15th Jan, 2015
    I have just made this soup but the cinnamon is way to strong in flavour. I followed the recipe for measurements. Gutted
    CillaNeo's picture
    CillaNeo
    12th Dec, 2014
    3.8
    This is a nice soup and really easy to make, for me though, a little too sweet. I would hold off of the honey and just let the natural sweetness come through. My 3 year old loved it though and there's plenty for lunch tomorrow too :)
    hilaryys
    22nd Nov, 2014
    5.05
    This is really delicious but I found it very filling - take care when serving it as a starter to a rich Christmas meal and only serve small portions! As a hearty lunch, it works very well!
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