Sweet Potato and Butternut Squash Soup in a bowl topped with croutons, herbs and a dollop of cream
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4.88 from 40 votes

Sweet Potato and Butternut Squash Soup

A creamy and comforting soup with just a hint of sweetness. This Sweet Potato and Butternut Squash Soup takes just 25 minutes to make, so you have a healthy and filling meal in a flash. This is an easy take to work lunch, that you can just heat up and add some croutons.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: American, British
Servings: 4 people
Calories: 148kcal
Author: Dannii


  • 350 g sweet potatoes
  • 500 g butternut squash
  • 1 small onion
  • 500 ml boiling water
  • 2 garlic cloves
  • 0.5 tsp ground coriander
  • 0.5 tsp cumin
  • 1 pinch sea salt and black pepper
  • 0.5 tsp all spice
  • 0.5 tsp ground ginger
  • Fat free yoghurt, croutons and parsley to garnish (optional)


  • Chop the sweet potato, butternut squash and onion. Mince the garlic.
  • Pour the water into the VonShef Soup Maker and then add the vegetables and garlic. Stir with a non-metallic spoon.
  • Select the "Smooth" setting on the soup maker. The soup maker will heat and cook the veg and then blend to a smooth consistency. This will take 20-30 minutes.
  • Serve with croutons, parsley and a dollop of Greek yoghurt (all optional).



  • Try adding a little bit of chilli for some extra flavour and warmth.
  • If you really want to bring out the flavour of the vegetables, try roasting them first. This will increase the cooking time considerably though.
  • Want some extra sweetness? Add a carrot too.
  • Make a Thai version of this by adding some Thai curry paste.


Serving: 1portion | Calories: 148kcal | Carbohydrates: 36g | Protein: 3g | Sodium: 61mg | Potassium: 775mg | Fiber: 5g | Sugar: 7g | Vitamin A: 25700IU | Vitamin C: 30.9mg | Calcium: 103mg | Iron: 1.7mg