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how to make butternut squash soup

Butternut Squash and Sweet Potato Soup (Allergy Friendly)

Cook Time 35 mins
Total Time 35 mins
Servings 2


  • 1 tablespoon coconut oil
  • ½ cup frozen chopped onion
  • 350 g pack pre-prepared butternut squash and sweet potato
  • 1-2 teaspoon cumin
  • 500 ml chicken or vegetable stock
  • salt and pepper to taste


  • Melt the coconut oil in a saucepan. Add the diced onion and soften for around 5 minutes.
  • Add the butternut squash, sweet potato and cumin and stir well. Season with salt and pepper to taste. Cook for another 10 minutes to soften the vegetables, stirring occasionally.
  • Add the stock and bring to a boil. Turn down the heat and simmer for around 20 minutes or until the vegetables are very soft. Taste and add more seasoning if desired.
  • Remove from the heat. Using a stick blender, blend the soup mixture to a smooth consistency. If the mixture is too thick, add more water until desired thickness is achieved.