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Butternut Squash & Sweet Potato Soup

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Butternut Squash & Sweet Potato Soup
A delicious winter soup. A good source of vitamin A for healthy eyes and skin.


  • For the soup:
  • check3 tbsp extra virgin olive oil
  • check1 red onion, peeled and chopped
  • check1 garlic clove, peeled and chopped
  • check700g chopped butternut squash and sweet potato (you can buy in bags, ready-chopped)
  • check500 ml fresh chicken or water, or a combination of both
  • checkSea salt
  • checkFreshly ground black pepper
  • For the nut topping:
  • checkA pinch of sea salt and freshly ground black pepper
  • checkShelled walnut halves (10 per person), you can also use toasted pumpkin seeds if liked
  • checkFresh coriander (optional)


1. Heat the olive oil in a pan and sweat the chopped onion and garlic until soft and slightly transparent.
2. Add the butternut squash and sweet potato and sweat until soft.
3. Add the stock/water and simmer on a low heat for 20 mins, partially covered with a lid, until the squash and sweet potato are soft and break up easily when prodded with a fork.
4. Meanwhile, dry-fry the walnuts, sprinkled with a pinch each of dried chilli flakes and sea salt, until the nuts are warm and fragrant.
5. Blitz the soup in a blender, then add the salt and freshly ground pepper to taste. Sprinkle the nuts over the soup before serving. Decorate with coriander leaves if liked.

Source: Hyde J (2016) The gut makeover: 4 weeks to nourish your gut, revolutionise your health and lose weight.
United Kingdom: Quercus Publishing.

Allergy advice: contains nuts (if walnuts used).


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