Sweet potato & butternut squash soup with lemon & garlic toast

Sweet potato & butternut squash soup with lemon & garlic toast

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(22 ratings)

Prep: 30 mins Cook: 1 hr


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


    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



      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



      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 is a dairy product made from separating whole milk or cream into fat and…

    • zest 1 lemon



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

    • 2 tbsp snipped chives
    • 1 tbsp chopped thyme


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

    • 2 ciabatta loaves, cut into slices


    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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    4th May, 2020
    This soup was delicious, I didn’t put nutmeg in (as I didn’t have any) and added just a half tsp of cinnamon, I omitted the lemon from the garlic toast and all in all was so much better than I thought it would be (after reading some of the comments), we loved it def 5 stars
    Kennedy Conway's picture
    Kennedy Conway
    24th Dec, 2019
    So I'll start with this: I'm an american who found this recipe on a google search for a soup that could be nice on christmas day, conversions weren't too hard (yes, imperial is confusing at times but it's culturally ingrained so ¯\_(ツ)_/¯) I haven't been cooking for very long (I'm only 20) but this recipe frankly was confusing as hell. So I ended up only using it as a base. I'd recommend using salt and pepper and foregoing the "drizzle of olive oil" on the squash and sweet potato, as olive oil honestly usually has little to no affect on flavor, unless you're using EVOO, which is an entirely different beast, for salads and garnishes, not seasonings for dear God. I went with a flavor combination that I know to work: honey, a couple pinches of brown sugar, and a small amount of a good quality maple syrup. (And honey and olive oil?? seriously?? you brits need to step up your flavor combinations loll) I ignored the cinammon and nutmeg business entirely. Thanks to the other comments for the heads up about that.
    12th Jan, 2019
    The soup itself was nice, maybe it doesn't need the honey, however, the lemon and garlic toasts were absolutely disgusting and ruined the whole thing. Garlic toast would have been nice, but instead it was like eating desert with garlic
    10th Jan, 2019
    I would avoid the honey as I found it too sweet but great without.
    Eldaddio's picture
    23rd Dec, 2018
    This is a great soup.. I don't understand what all the whining is about. Someone here obviously doesn't know how to cook. Just go easy on the cinnamon, and it will be fine.
    26th Jan, 2017
    Love this soup. Its cosy and warm - and those toasts! Soo good with this soup.
    2nd Oct, 2016
    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.
    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!!!!
    20th Jun, 2015
    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
    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.


    24th Dec, 2018
    The recipe mentions 1 butternut squash, approx what size? Most are around 500g or 1KG.
    goodfoodteam's picture
    27th Dec, 2018
    Thanks for your question. We'd suggest going for a medium-sized butternut squash. You can always add a little extra stock if you find the soup is too thick.
    27th Nov, 2018
    Could this be made in advance?
    goodfoodteam's picture
    27th Nov, 2018
    Thanks for your question. Yes, you can make the soup a day ahead and refrigerate, or freeze it for a later date. Make the toast on the day.
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