Is there anything cosier on an icy snow day than a big bowl of curried butternut squash and sweet potato soup?
My brother always used to moan whenever mum made soup for lunch, and I could never understand it because soup is AMAZING. It’s warm and comforting, like a hug in a bowl.
Plus, think of all the hidden healthy vegetables!
And despite what you may think: home-made soup is SO quick and easy to make.
Honestly. This spicy butternut squash soup comes together in just over half an hour from start to finish, making it perfect for busy weekdays. AND it’s delicious.
Some people can be really funny about frozen or pre-chopped veg, but let’s be honest here: butternut squashes are a pain in the butt to peel. I did it twice at uni and then gave up because who has the energy (or patience) for that after a busy day at work?
Fresh is best, no one will deny you that. But at the end of the day, if I had to spend half an hour just peeling one vegetable, I’d probably give up and order pizza instead.
So what I’m trying to say is: use what works for you and don’t let anyone shame you about it.
Since I discovered the existence of frozen butternut squash, I always have a pack of it in my freezer. Sweet potatoes are also a cupboard staple in our house (Gary prefers them to normal potatoes), and they add a much needed dash of sweetness and creamy texture to the soup.
All it takes is a tiny bit of chopping, a tiny bit of frying, and twenty minutes on the stove. Enough time to watch an episode of Friends!
Then just use an electric hand blender to make everything soup-er creamy. (I picked my cheapy blender up in Tesco a few years ago for less than a tenner, and it’s definitely worth getting one as they’re very useful and don’t take up a lot of cupboard space.)
Add a bit of toast, or a slab of fresh bread if you happen to have some around, and voila. A minimal effort and very healthy supper.
- 1 small butternut squash OR 500g if you're using frozen or pre-chopped squash
- 2 large sweet potatoes
- 1 onion
- 700ml vegetable stock
- 2 tsp medium-strength curry powder
- 1 tsp cinnamon
- 1 bay leaf
- 1 tbsp vegetable oil
- Salt and pepper
Peel and chop the butternut squash (if you're using fresh) and the sweet potatoes into bitesize pieces. Peel and finely chop the onion.
Heat the vegetable oil in a large saucepan or casserole pot, then gently fry the onion on a medium heat until soft and translucent.
Add the squash and sweet potatoes to the onion, then sprinkle with the curry powder and cinnamon. Stir the pot, so all the veg is coated in the spices, and let it cook for 5-7 minutes, stirring occasionally.
Add the stock and bay leaf, and give it all another stir. Scrape up all the bits that have stuck to the bottom of the pan, then bring it to the boil. Reduce the heat, pop the lid on, and let the soup simmer for 20-25 minutes.
Turn off the heat, and carefully remove the bay leaf from the pot. Use an electric hand blender to blend the soup until smooth. Check the seasoning, and adjust as needed.
Serve hot, with a swirl of natural yoghurt and a slab of good bread.