A winter recipe: Butternut and Sweet Potato Soup

What with food prices increasing steadily, I’ve made butternut and sweet potato soup a few times this winter.

I’d made this kind of soup before, experimenting with the ingredients, but this time the recipe seemed to be just perfect. So I thought I’d share it with you.

You will need the following ingredients:

  • 1 x large onion
  • 1 x medium to large butternut
  • 1 x sweet potato (fairly large)
  • A little bit of butter
  • Salt, pepper and ground coriander for seasoning
  • A frying pan
  • A pot with lid
  • An electric mixer

Here’s how:

  1. Heat up water in a pot. Don’t make it too full. Once you start adding the veggies, the water level will rise. You can also boil some water in your kettle and add from there (apparently it uses less electricity).
  2. Peel and chop up the sweet potato and the butternut.
  3. Toss it all into the water as you go. Add boiling water from the kettle if you need to. The veggies should be covered. Too much water will make the soup too watery. You don’t want to pour any of this nutrient-filled liquid down the drain!
  4. Once the water is boiling, take the lid off the pot slightly, so that it doesn’t boil over. Turn down the heat a little, just so it can bubble and blurp away on its own.
  5. Melt a little butter in a frying pan.
  6. While you wait for it to heat up, quickly chop up the onion into small little bits.
  7. Once the butter is sizzling in the frying pan, toss in the onion and brown it gently – careful not to blacken it or it will taste harsh. But it needs a brown colour for best flavour.
  8. When the onion is nice and brown, add it to the veggies, which should be starting to soften up, and stir thoroughly.
  9. Add a good dash of salt but not too much pepper. I find the slight spiciness of the ground coriander sets off nicely against the sweetness of the butternut and sweet potato. I prefer to add the seasoning towards the end. (I always fear that it gets lost if you add it too early.)
  10. When the veggies are soft, remove from heat and use the electric mixer to create a thick, smooth soup. We have one of those handheld jobbies with two speed-settings and two different attachments – one for whisking eggs, and one for chopping up fruit and veggies.
  11. Toast and butter a couple of slices of bread, ladle the soup into bowls, and Bob’s your Uncle. (So to speak.) A good, tummy-filling, nourishing, perfect-for-cold-winter-evenings Butternut and Sweet Potato Soup.

So now you don’t need to buy the outrageously expensive though admittedly very tasty butternut soup from Woolworths this winter again.

5 thoughts on “A winter recipe: Butternut and Sweet Potato Soup

  1. Hey!

    Thanks for the tips!

    I’m allergic to nuts, sadly, so I’m not gonna try that…

    But I’ve never tried adding sour cream – I’ve always assumed it would curdle… weird, I guess. I’ll give it a shot next time though, and will let you know what happens.

I'd love to hear your views

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