About this recipe:This butternut squash soup is creamy, sweet and lightly spiced with ginger. You can use cream instead of natural yoghurt to make the soup creamier. It's perfect for those cold winter nights.
1 (900g) butternut squash, peeled, seeded and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, chopped
1 (5cm) piece fresh ginger, peeled and finely chopped
3 cloves garlic, chopped
1.5 litres water or as needed
250ml natural yoghurt or to taste
salt and ground black pepper to taste
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Method Prep:25min › Cook:30min › Extra time:55min › Ready in:1hr50min
Place the squash, sweet potatoes, onion, ginger and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
Remove pot from heat. Place soup in batches into a liquidiser or food processor. Pulse until smooth. Return soup to pot and whisk in yoghurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
Made this for lunch today - I made it with home made chicken stock rather than water and I still needed to add quite a lot of salt and pepper but it turned out lovely - I will make it again - 30 Nov 2011