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Super Quick Squash And Sweet Potato Soup

Published Friday, 08 March, 2013 by Rachel

A deliciously quick, thick soup for a cold day and it is freezable too!



  • 2 teaspoons ground coriander
  • 1 onion, finely chopped
  • 1 butternut squash, peeled and chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 1.7 litres vegetable stock


1. Dry fry the coriander for a few seconds over a medium heat in a large saucepan.

2. Add all the other ingredients and bring to the boil. Simmer for 20 minutes.

3. Blend until smooth.

4. Serve with french bread topped with melted cheese, if desired.

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