Squash and sweet potato soup

Name: Squash and sweet potato soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1 tbsp. olive oil; 1 large onion, finely chopped; 2 medium red chillies, deseeded and chopped; 2 level tsp coriander seeds, crushed; 1 butternut squash - around 750g (1lb 10oz) - peeled and roughly chopped; 2 medium sweet potatoes, peeled and roughly chopped; 2 medium tomatoes, skinned and diced; 1 L (3 pints) hot vegetable stock

Ward off the cold with a cup of this delicious squash and sweet potato soup

By The GH Kitchen TeamPublished: 01 December 2001

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Yields:

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Cal/Serv:

100

Ingredients

1 Tbsp. olive oil
1 large onion, finely chopped
2 medium red chillies, deseeded and chopped
2 level tsp coriander seeds, crushed
1 butternut squash - around 750g (1lb 10oz) - peeled and roughly chopped
2 medium sweet potatoes, peeled and roughly chopped
2 medium tomatoes, skinned and diced
1 l (3 pints) hot vegetable stock

Directions

1. Step 1
  Heat the oil in a large pan and fry the onion until soft - around 10min. Add the chilli and coriander seeds to the pan and cook for 1-2min.
2. Step 2
  Add the squash, potatoes and tomatoes and cook for 5min. Add the hot stock, then cover and bring to the boil. Simmer gently for 15min or until the vegetables are soft.
3. Step 3
  Whiz the soup in batches in a blender until smooth. Reheat to serve.
  
  To freeze
  
  Cool after step 3 and put in a freezerproof container. Seal and freeze for up to three months.
  
  To serve
  
  Defrost for 4hr at cool room temperature. Put in a pan and bring to the boil. Simmer for 10min or until hot right through.

Per Serving:

Calories: 100
Total carbs: 19 g
Total fat: 2 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time