Spiced butternut squash and sweet potato soup

Mandy Mazliah

Vegan spiced butternut squash potato soup by Cook Veggielicious
Prep Time: 5M
Cooking Time: 40M

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  • 600 g butternut squash 400g prepared weight
  • 400 g sweet potato
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • Pinch nutmeg
  • 2 tbsp olive oil
  • 1 tbsp olive oil
  • 1 onion roughly chopped
  • 2 cloves garlic crushed
  • 750 ml-1 litre vegetable stock
  • salt and pepper
  • dairy free cream to serve

Roast the butternut squash and sweet potato for maximum flavour in this delicious spiced soup recipe. Make a big batch and it’ll feed you lunch for a few days.


  • Roast the butternut squash and sweet potato with the olive oil and spices for 40 minutes, stirring halfway, or until soft and golden.
  • Heat the olive oil in a large saucepan. Add the onion and cook until soft and golden brown. Add the garlic and cook for a minute.
  • Stir in the cooked squash and sweet potato making sure that you get all the spices out of the roasting tin and into the saucepan.
  • Add 500ml vegetable stock. Bring to the boil then turn off the heat.
  • Use a hand blender to puree until smooth. Check the consistency and add more vegetable stock if you prefer a more liquid soup.
  • If you don’t have a hand blender and need to transfer this to a jug blender allow it to cool first.

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