This Spicy Butternut Squash and Sweet Potato soup has been in my top ten posts every single day since I published it way back in January 2016 and since I’m making a batch for the freezer right now, I thought I’d share it with you again today!
Remember I told you that my favourite Christmas present last year was a soup maker?
Well, the novelty hasn’t worn off and I’m using it just as often as I predicted I would when I first wrote about it.
Most soups that I make in there don’t really have a recipe that I can share with you because more often than not, I literally just use up whatever I have in. I have a general rule of thumb that all of my ingredients weigh about 800g combined and then I top up to 1.6 litres using stock which seems to be the perfect proportions if you like your soup like I do – not too runny but not too thick!
My favourite soup that I’ve made so far is Spicy Butternut Squash and Sweet Potato soup which I’ve had more than any of my other creations so far. It’s great to take to work for lunch but it’s also great for me on the Slimming World diet as I can heat some up when I’m in need of a snack and it really does hit the spot.
I’m going to tell you how I make your own version of Spicy Butternut Squash and Sweet Potato soup but it genuinely isn’t a must stick to the recipe recipe. You can adjust the quantities where you need to and it will still come out perfect. The only thing I would say is to stick to the overall guideline that I’ve given you of 800g in total of vegetables if you want a nice in the middle kind of consistency.
I first made this when I bought a pack of reduced soup mix from Tesco – they have a few different varieties like this in their fresh veg section but the bags themselves don’t really contain enough vegetables as they’re just short of 500g. They do work out great value if you find a couple in the reduced section though and the flavour pairings that you see are always a great inspiration for making your own.
Because I know I love this variety of soup and that I’ll make it at least once a week I actually bulk chop my veg for this and pop them into a bag in the freezer. I chop them smaller than I would if I was making fresh so that the 21 minutes setting is still long enough to cook them.
Spicy Butternut Squash and Sweet Potato Soup!
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