Butternut squash and sweet potato soup with roasted pumpkin seeds


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

Recipes For Life: Inspired Cooking Beyond Cancer

Recipes For Life

By Peter Marshall

Published 2013

  • About


  • 1 butternut squash
  • 1 sweet potato
  • 1 pt chicken stock
  • 1 pt soya milk
  • pepper, for seasoning
  • pumpkin seeds
  • chopped chives


    1. Peel both the butternut squash and the sweet potato and cut into a smallish dice, place into a saucepan, add the chicken stock and bring to the boil.
    2. Simmer the soup for about 20 minutes or until the vegetables are very soft. At this point add half of the soya milk and place into a blender. Purée until silky smooth, pass through a fine sieve and adjust the seasoning.
    3. Place the pumpkin seeds onto a lightly oiled tray and place into a medium-hot oven until golden brown.

    Curry Oil

    Gently heat up a little vegetable oil and add 1 teaspoon of curry powder and leave to infuse over night. Pass through a fine cloth and reserve.