16/10/2026
Who else is enjoying the Friday afternoon sunshine? Here’s a super simple soup you’ll want to save for this weekend, next up in our series of autumn recipe shares from Victoria Gray. This sweet potato and butternut squash soup is quick, easy, delicious and full of seasonal goodness.
Serves 4: perfect for a quick-to-put-together lunch with family and friends, or double up to make a batch last over a few meals.
Ingredients
4 tbsp olive oil
1 medium butternut squash, cut into small chunks
2 medium sweet potatoes, cut into small chunks
1 red onion, finely diced
1 cloves of garlic, crushed
750 ml vegetable stock
1 pinch of chilli flakes
Sea salt and freshly ground black pepper
Method
Preheat the oven to 180C
Add the butternut squash and sweetpotato chunks to a baking tray, drizzle with half the olive oil. Sprinkle with the chilli flakes, season well with sea salt and freshly ground black pepper and bake for 30 minutes until fork-tender and golden brown.
Meanwhile, add the remaining olive oil, onions and garlic to a large saucepan and gently fry for a few minutes, until softened but not brown.
Add the roasted butternut squash and sweet potato chunks to the pan, pour over the stock and simmer for 20 mins.
Remove for the heat and blend with a stick blender until smooth. Heat through again until piping hot and serve immediately.
Look out for the next recipe coming up soon... 🍂
