youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Butternut and Sweet Potato Soup

by . Featured in NIGELLA EXPRESS
Print me

Introduction

Ever since I overcame my prejudices about buying pre-chopped fruit and veg, my cooking life has got a lot simpler. And you should know that in Italian markets, storeholders regularly sell peeled and prepared vegetables bagged up to make their customers' life easier.

These squash and sweet potato dice certainly work for me; a quarter of an hour's bubbling with some stock and some spice, and sweet succour is to hand. Sometimes you are not in the mood to wait.

Ever since I overcame my prejudices about buying pre-chopped fruit and veg, my cooking life has got a lot simpler. And you should know that in Italian markets, storeholders regularly sell peeled and prepared vegetables bagged up to make their customers' life easier.

These squash and sweet potato dice certainly work for me; a quarter of an hour's bubbling with some stock and some spice, and sweet succour is to hand. Sometimes you are not in the mood to wait.

Butternut and Sweet Potato Soup
Photo by Lis Parsons

Ingredients

Serves: 2, or 1 in great need

Metric Cups
  • 350 grams diced butternut squash and sweet potato (from a packet)
  • 750 millilitres hot vegetable stock (or chicken stock for non-vegetarians)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground mace
  • good grinding of pepper
  • 4 teaspoons buttermilk
  • 2½ cups diced butternut squash and sweet potato (from a packet)
  • 3 cups hot vegetable broth (or chicken stock for non-vegetarians)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground mace
  • good grinding of pepper
  • 4 teaspoons buttermilk

Method

  1. Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices.
  2. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.
  3. Puree the soup in a blender - you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure or an explosion of soup on your walls.
  4. Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk.
  1. Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable broth and both spices.
  2. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.
  3. Puree the soup in a blender - you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure or an explosion of soup on your walls.
  4. Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk.

Tell us what you think

What 5 Others have said

  • For the first comment you can use blue cheese and yogurt/ creme fresh as a substitute for the buttermilk. Tastes the same.

    Posted by Jessie'May on 29th November 2015
  • I added grated whole nutmeg (approx 1/4 of one nut) instead of the mace as I don't own any, tasted divine! Also added more cinnamon as I LOVE it and it made it that extra bit more chrismasy!

    Posted by Jessie'May on 30th November 2015
  • I have made a Spanish pumpkin soup almost in a similar way; however instead of buttermilk I use canned evaporated milk, and some cubed croutons on top. Yum!

    Posted by Lillies on 12th February 2013
  • Hello Nigella, thanks for the beautiful butternut squash and sweet potato soup recipe. I have one question to you. The country where I reside in buttermilk is not available here. What can I use as substitutes of buttermilk for this soup?

    Posted by tanya02bd on 26th November 2012
  • This soup is absolutely delicious! So easy to make and so satisfying. A favourite in our household!

    Posted by emilymack on 26th November 2012
Show more comments