This delicious spiced butternut squash and sweet potato soup made in a soup maker combines the rich flavours of two seasonal favourites, creating a velvety smooth soup that's perfect for chilly evenings.
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A soup maker simplifies the process, letting you toss in your ingredients and walk away.
You'll return to a piping hot, perfectly blended soup with minimal effort. It's an ideal solution for busy weeknights or lazy weekends when you want a nourishing meal without fuss.
Love your soup maker? Try my easy soup maker leek and potato soup next!
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✔️ Why you'll love this recipe!
- A soup maker simplifies the process. You just need to chop the ingredients, add them to the machine, and let it do the work. No stirring or constant monitoring required.
- Both ingredients blend into a smooth, velvety texture that feels indulgent but is naturally healthy.
- The combination of sweet, earthy squash and sweet potato results in a warm, slightly sweet, and satisfying soup, perfect for cosy days.
🛒 Ingredient notes
Onion - 1 medium onion peeled and roughly chopped.
Garlic - 2 garlic cloves, peeled and sliced.
Butternut Squash - peeled, deseeded and chopped into cubes.
Sweet Potatoes - 2 medium sweet potatoes, peeled and cubed.
Stock - vegetable stock made from a stock pot or cube.
Seasonings - chilli flakes, salt, and black pepper.
Double Cream - an optional extra for a creamy finish.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Peel and chop the onion, garlic, butternut squash and sweet potato.
Two: Place the chopped vegetables in your soup maker with the stock, chilli flakes, salt, and pepper. Set it to 'smooth soup' function and switch on.
Three: When the soup maker has finished (it took 21 minutes in my Morphy Richards 1.6 L soup maker), open the lid and pour in the cream (if using). Put the lid back on and blend for a few seconds until combined.
Four: Serve in bowls with fresh crusty bread, cream to drizzle, a sprinkling of chopped parsley and more chilli flakes.
Top Tips
- Cut the vegetables into similar-sized pieces to ensure the soup is smooth and silky.
- It's important to not exceed the maximum fill line of the soup maker as this can cause the soup to overflow during cooking.
- If your soup maker has a sauté function, use it to cook the vegetables until they are soft. This step releases their natural sweetness, providing a depth of flavour to the soup.
- Don’t forget to season your soup. Salt and pepper are essentials, but you can also consider adding herbs like thyme or a bay leaf for extra flavour.
🍴 Serving suggestions
- Crusty Bread: Serve the soup with warm, crusty bread or a freshly baked roll for dipping. A rustic sourdough or a wholemeal loaf would add a lovely texture.
- Toasted Seeds or Nuts: Sprinkle toasted pumpkin seeds, sunflower seeds, or chopped walnuts on top for a bit of crunch and added nutrition.
- Herb Garnish: Garnish the soup with fresh herbs such as parsley, coriander, or chives. A sprinkle of thyme or sage complements the natural flavours of the squash and sweet potato.
- Croutons: Top the soup with some homemade or shop-bought croutons.
- Spiced Yoghurt: Add a dollop of plain yoghurt mixed with a pinch of cumin or smoked paprika for a cooling contrast and extra depth of flavour.
- Grated Cheese: Sprinkle a little grated cheddar, parmesan, or a plant-based cheese alternative on top. The cheese will melt nicely into the hot soup.
If you're looking to make it a more substantial meal, try pairing it with one of these accompaniments:
- A simple green salad with a light vinaigrette dressing is a refreshing contrast to the richness of the soup.
- A cheese scone, air fryer cheese on toast, or a simple air fryer cheese toastie are great options to serve alongside the soup. They're easy to make and add some extra substance to the meal.
📖 Variations
Here are five variations of butternut squash and sweet potato soup to mix things up:
- Spiced Curry Soup: Add a tablespoon of curry powder or paste, along with a pinch of turmeric and cumin. Coconut milk can replace some of the stock for a creamy, fragrant soup with a subtle kick of warmth.
- Smoky Paprika and Red Pepper: Add roasted red peppers with a sprinkle of smoked paprika, and blend them into the soup for a smoky, slightly spicy twist.
- Apple and Sage: Add a peeled and chopped apple to the soup to introduce a hint of tartness, which complements the sweetness of the sweet potato and squash. Fresh sage or dried sage gives an earthy, aromatic finish.
🥡 Storage
Store - Before storing, allow your soup to cool to room temperature. Transfer the cooled soup to an airtight container and store it in the fridge for up to 4 days.
Reheat - Microwave until piping hot, or reheat in a saucepan on the hob (stove).
Freeze - Transfer the cooled soup to a freezer-safe container and freeze for up to 3 months.
❓ Frequently asked questions
It’s not necessary to pre-cook the vegetables. However, sautéing the leeks beforehand, if your soup maker has a sauté function, can enhance the flavour.
Cooking times can vary depending on the model of your soup maker, but typically it takes about 20-30 minutes
Yes, you can make the soup in advance. It keeps well in the fridge for up to 3-4 days. Just reheat it gently on the hob (stove) or in the microwave when you're ready to serve.
😋 More soup recipes
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Recipe
Spiced Butternut Squash and Sweet Potato Soup
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Equipment
Ingredients
- 1 Onion peeled and chopped
- 2 Garlic peeled and chopped
- 1 Butternut Squash peeled, deseeded and chopped
- 2 Sweet Potatoes peeled and chopped
- 850 ml Vegetable Stock
- ¼ teaspoon Chilli Flakes
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Double Cream optional - plus more for drizzling
Instructions
- Place the chopped vegetables into the soup maker with the vegetable stock, chilli flakes, salt and pepper. Set to smooth function and switch on.1 Onion, 2 Garlic, 1 Butternut Squash, 2 Sweet Potatoes, 850 ml Vegetable Stock, ¼ teaspoon Chilli Flakes, 1 teaspoon Salt, ¼ teaspoon Black Pepper
- When the soup maker has finished, open the lid and pour in the cream (if using). Put the lid back on and blend for a few seconds until combined.2 tablespoon Double Cream
- Serve in bowls with more cream, chopped parsley and chilli flakes for garnish.
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