Carrot, sweet potato & butternut squash soup with minted Greek yoghurt

carrot, sweet potato & butternut squash soup

A tasty autumn warmer that makes the most of the seasons new veg.


Soup :

1 tablespoon olive oil

1 large onion roughly chopped

1 leek roughly chopped

350g butternut squash & sweet potato (weight after peeling)

800g carrot (peeled and roughly chopped)

2 Knorr chicken stockpots in 1 litre of boiling water (or chicken stock to make up 1 litre of fluid)

Juice of 1 lemon

1 tbspn dried sage

Sea salt & ground black pepper to season


4 tablespoons greek yoghurt

1 tablespoon mint jelly

Teaspoon finely chopped fresh mint


1. Heat the oil in a large saucepan and add the onion, leek and vegetables.

2. Stir for 3 minutes on a high heat

3. Add the stock, lemon juice and seasoning. Give a good stir and leave to simmer for 30 minutes.

4. Add the sage, stir and continue to simmer for a further 30 minutes or until all of the vegetables have softened.

5. Remove from the heat and leave to cool for 10 minutes.

6. Take a hand blender and blitz to a fine pulp.

7. Add in half a litre of water, return to the heat and stir well. Season to flavour before serving.

8. Mix up a bowl of the yoghurt and mint jelly, then add a good dollop to the top of each bowl of soup.

9. Sprinkle a little fresh mint on top and serve with warm buttered crusty bread.

Enjoy 🙂


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