asian style sweet potato squash soup cover

Ahhh, this soup! You won’t BEEE-LIEEVE how good it is. And it has nothing, nowt, nada ‘bad’ in it. It is a bit Asian in influence, as there is ginger, garlic, coconut milk in it, as well as cashew nuts to make it thick and protein rich. I serve it with a scary amount of fresh coriander and sliced red chillies on top, and a BIG ol’ slug of sesame oil – it’s a great way to eat it for adults. My kids loved it too though, just without the chilli and coriander (herbs look too much like vegetables for their taste). I also added a little Sriracha chilli sauce, for smokiness rather than heat, and I nearly got away with it, the children were unaware for the first 5 minutes, but then, almost simultaneously, they started complaining it was spicy. Busted! They were lapping it up till that point! So I would say, if in doubt, leave it out (if cooking for kids).

This is an awesome soup to make on a Sunday and take into work for a few days. You will feel very smug eating your homemade soup that is soooo healthy too.

Makes: a large batch to serve about 6

Takes: 25-30 minutes


2 sweet potatoes, peeled and diced into 1inch chunks

1 small-ish butternut squash, same as above

2 stalks celery, diced

2 carrots, diced

3/4 cloves of garlic, crushed

2 thumbs’ worth ginger, diced small

1 can coconut milk – plus half a tin of boiling water to rinse out

100g cashew nuts

1 tablespoon Sriracha chilli sauce (optional)

500ml vegetable stock – plus more if you want a less thick soup

A couple of tablespoons of olive oil or vegetable oil, for frying vegetables

To serve:

Lots of fresh coriander and sliced red chillies

Sesame oil – be generous

Squeeze of lime (optional)

Salt and pepper


  • Heat some oil in a large pan. Soften the celery and carrots for about 5 minutes.
  • Now add the garlic and ginger and continue to soften for a few more minutes.
  • Tip in the peeled sweet potatoes and squash, stir well to coat.
  • Add the coconut milk. Swirl out the can with boiling water. Now also add the stock and bring to the boil.
  • Simmer until the vegetables are soft. It’ll take about 15 minutes…
  • Add the cashew nuts – and Sriracha now if using, and if you like (I did) add a bunch of coriander stalks, so they don’t go to waste.
  • Whizz the hell out of it! You want it to be smooooooth. You may be able to see little tiny grains of cashew, but you won’t be able to taste them, i.e. it’s not grainy.
  • If it’s too thick for your taste, add a little stock or even boiling water. Season if it needs it.
  • Serve with lots of coriander, chillies and generous drizzles of sesame oil. A squeeze of lime would be good too!

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