Butternut, Sweet Potato and Ginger Soup

Butternut, Sweet Potato and Ginger are a perfect combo, blitzed together and you get an immune-boosting soup! It’s super simple and made from just staple vegetables.


Cooking Methods

  • Blending
  • Roasting



Prep Time

15 minutes

Cooking Time

45 minutes


  • 1 large butternut, peeled and cubed
  • 2 orange sweet potatoes, peeled and cubed
  • 3cm fresh ginger, peeled and sliced
  • 4 garlic cloves, whole
  • Olive oil
  • 2 onions, sliced
  • 15ml (1 Tbsp) ground cumin
  • 1 red chilli, sliced *optional
  • 30ml (2 Tbsp) turmeric
  • 500-750ml (2 -3 cups) chicken stock
  • Salt and pepper, to taste
  • Chives, to garnish


  1. Preheat the oven to 180°C and prepare a large oven tray by lining it with tin foil.
  2. Place the butternut, sweet potato cubes, ginger and garlic on the baking tray, season with salt and pepper and drizzle with some olive oil.
  3. Place in the oven and bake for about 35 minutes or until cooked and nicely browned.
  4. While the butternut is roasting away, heat a frying pan over medium heat with a splash of olive oil.
  5. Sauté the onions for about 5 minutes while stirring, then add the chilli and spices and fry for another 3-4 minutes.
  6. Once the butternut and sweet potato are done roasting, place it in a blender with the onion mixture and add the chicken stock.
  7. Season to taste and blend until smooth.
  8. You may need to do this in batches depending on the size of your blender.
  9. Garnish with chives and serve the soup hot with freshly-baked bread and real farm butter.


If you have a stick blender, it may be easier to blend it up in the pot.