Roast squash and sweet potato soup

There is nothing more comforting than a steaming hot bowl of soup on a wet and windy day! Although we may not like the weather in winter, we cannot deny the beautiful hearty vegetables produced during the winter months. This creamy roast squash and sweet potato soup celebrates one of winters tastiest vegetables, the winter squash, it's quick and easy to make and freezes well. Soup provides a warm filling meal and is packed full of nutrition and soluble fibre, making it a winner all round.

This recipe makes around 8 servings, making it a great meal for prepping, I usually leave out two portions in the fridge and freeze the rest, taking it out as I need it.


2 medium onions

3 garlic cloves

Thumb size piece of ginger

1/4-1/2 of a red chilli

1 kg of squash (Crown Prince or Queensland Blue work perfectly here)*

1 teaspoon of curry powder

1/2 teaspoon of turmeric

300g sweet potatoes

800-1000ml vegetable stock

2-3 tablespoons coconut cream*


  1. Peel and chop sweet potato into cubes then place on a lined baking sheet.
  2. Chop pumpkin in half, scoop out the seeds and cut into quarters, half the quarters if necessary (I don't peel the pumpkin until it is cooked). Place pumpkin on baking tray with the sweet potato and drizzle with olive oil. Bake in oven at 180 c for 25-30 minutes until soft, make sure to check on it after 20 minutes as the sweet potato cooks faster. If the sweet potato is cooked before the pumpkin, remove it and set aside.
  3. Peel and chop onions and add to a medium/large saucepan with a drizzle of olive oil and a pinch of salt, cook until soft.
  4. Peel and finely chop garlic, chilli and ginger, add to onions and cook for a further 5 minutes. Then add spices and fry for 2-3 minutes.
  5. When pumpkin and sweet potato are cooked through remove from oven, scoop out the flesh from the pumpkin and discard the skin. Add sweet potato and pumpkin flesh to onion mix and add 1/2 to 3/4 of the stock, add coconut cream also.
  6. Cook for ten minutes, remove from heat and blend with a stick blender. Add remaining stock to thin to preferred consistency, taste and season.
Original Source: 

Recipe by Regina of Kitchen Table Baking Instagram @Kitchentablebaking