Roasted & spiced sweet potato and butternut squash soup

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For the soup
  1. In a tray place the butternut squash and sweet potato, olive oil and ½ chilli. Mix well and place in a pre heated oven at 180c for 20-25 minutes or until lightly golden and roasted
  2. In a pan add 2/3 of the butternut squash, sweet potato and chilli then cover with the stock and cook for 5 minutes over a high heat
  3. In a liquidiser blend to a smooth soup, season and then add the remaining 1/3 roasted vegetables
  4. Stir and season again
For the Barley
  1. Boil and cook until soft, then drain and dry in a low oven over night
  2. Deep fry in hot oil until puffed, seasoned and reserve


  • 500g sweet potato and butternut squash
  • 2 table spoons olive oil
  • 2 garlic cloves
  • 2 litres vegetable stock (have a little more just in case to adjust consistency)
  • Seasoning
  • 2 red chillies (1 whole, 1 de-seeded and diced finely)
  • 50g puffed pearl barley (optional)
  • 100g natural yoghurt
  • 2 sprigs of mint

Recipe by Paul Welburn

Adapted from