Butternut Squash & Sweet Potato Soup with Lemongrass

Warm Up with a Twist: Butternut Squash and Sweet Potato Soup!

Dive into the cozy embrace of autumn with this delightful fusion of butternut squash, sweet potato, and an aromatic hint of lemongrass.

Sweet potatoes & Butternut squash are the perfect seasonal base for this soup, while the lemongrass adds an unexpected zing to bring the flavour to a new dimension

Dive into a bowl and let its warm, spiced embrace keep the chills at bay

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To prepare the Butternut Squash & Sweet Potato Soup with Lemongrass

Note: You may use all sweet potato or all butternut squash in this soup if you prefer.

Serves 4

In a large heavy based saucepan, melt the butter and add the chopped onion. Stir, season with salt and cover the saucepan with a lid. Turn down the heat to low and cook gently, stirring regularly, until the onion has softened - about 10 minutes. Add the garlic, chilli, ginger, lemongrass and tomato puree to the pot and cook gently for another few minutes with the lid on. Now add the cubes of sweet potato and butternut squash, the stock and coconut milk and bring to the boil. Season generously with salt and simmer gently until the vegetables are tender when pierced with a knife. Remove the stalk of lemongrass and discard.

Whizz the soup in a blender or food processor until completely smooth. Taste, check the seasoning and adjust as required.

Love a little heat? Keep those chilli seeds in for that extra kick! And if you dare, sprinkle in some cayenne.

Top Tip: Adjust the consistency with some extra stock, water, or coconut milk if it's too thick for your liking.

Bon Appétit! 🍵


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Serves 4

450g/1 lb sweet potatoes, peeled and cut into cubes

450g/1 lb butternut squash, peeled, seeds removed and cut into cubes

25g/1oz butter

1 medium onion, peeled and diced

½ lemongrass stalk, bashed with a knife slightly to release the flavour

1 red chilli, split in half and finely chopped

1 tbsp finely grated root ginger

2 cloves garlic, peeled and finely chopped

1 litre/35 fl. oz chicken stock (or vegetable stock), or more depending on the final consistency

1 x 14 fl. oz/400ml tin of coconut milk

1 tsp tomato puree

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