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Butternut Squash and Sweet potato soup with Coriander

Low Calorie Butternut Squash and Sweet Potato Soup

A low calorie soup suitable for weight loss and as part of the 5:2 diet 

Dietary Gluten Free, Vegan, Vegetarian 

Course Lunch, Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 350 g Butternut Squash and Sweet Potato I used a pre-prepared vegetable bag - 50% of each
  • 1 tablespoon Coconut Cream
  • 20 g Fresh Ginger Peeled
  • 1 Small Banana Shallot Peeled
  • 750 ml Hot Vegetable Stock
  • 1 Handful Fresh Coriander
  • Salt and pepper to taste


  1. Roast the butternut squash, sweet potato, ginger and shallot in a low oven at 160C for 30-40 minutes till soft

  2. Put the ginger, butternut squash, sweet potato and shallot into your blender and blend until you have a puree.  Or tip them into a saucepan and add half the stock to help blend the mixture with a stick blender

  3. Add the hot stock and coconut milk and continue to blend on full power until the mixture is velvety smooth.  If you are using a jug blender, tip everything into a saucepan.  Heat through until piping hot.  If the mixture is too thick add hot water till you get something the consistency of single cream

  4. Add most of the coriander, reserving a few leaves for garnish. Blend for a further 30 seconds. If you are using a conventional blender you will need to chop the coriander finely to avoid having to return the mixture from a saucepan to the blender. Taste and season with salt and pepper as required.

  5. Serve garnished with fresh coriander and if you like, a drizzle of coconut cream