Butternut Squash & Coriander soup

Servings: 3-4
Difficulty: Easy

Hearty soups can be immensely comforting and satisfying and this one is a winner. I have to admit with this soup I took the easy way out and used a pre-prepared packet of carrots and swedes, but I don’t see the shame in that if it saves you time! The coriander leaf adds a depth of flavour and warmth to the soup that makes the flavours stand out and contrasts the sweetness of all the other vegetables. I suggest using a bunch, but that is like asking how long is a piece of string! I love coriander so I use a generous amount, you could equally use parsley or any other herb that you like. The potato makes the soup creamy without the need for cream or dairy free alternatives. This recipe hits all the right notes; easy, healthy, tasty, filling and satisfying.


  • 600g butternut squash
  • 200g carrots
  • 250g swede
  • 1 medium potato
  • 1 red pepper
  • 4 tbsp olive oil
  • 1 medium onion
  • 2 cloves of garlic
  • 1 tbsp tamari soy sauce
  • 1 large bunch of coriander
  • 500ml vegetable stock
  • salt to taste


  1. Dice the onions and shallow fry with the olive oil until translucent on a medium heat in a large pan.
  2. Chop the garlic and add to the pan.
  3. Dice the carrots, swede and butternut squash and add to the pan.
  4. Peel and dice the potato and chop the red pepper, add these to the pan as well, stir and cook for a few minutes.
  5. Add the vegetable stock, coriander and tamari soy sauce and simmer for about 20 minutes until all the vegetables are tender and cooked.
  6. Blend until smooth and serve with some coriander leaf as garnish.

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