Butternut and sweet potato soup

Credited to: Coeliac UK


Difficulty: Pretty easy

Serves 4
20 mins prep
35 mins cooking time


  • 180g red onion, diced
  • 2 tsp oil
  • 200g sweet potato, peeled and cubed
  • 450g potato, peeled and cubed
  • 750g butternut squash, peeled and cubed
  • 250g carrot, peeled and cubed
  • 1 ltr vegetable stock*
  • 100g linseeds
  • 2 gluten free rolls*

Notes: *Please check our Food and Drink Information for suitable products.


  1. Heat oil in a large pan, add onion and a pinch of salt and cook until soft
  2. Add the rest of the vegetables, and the vegetable stock, topping up with enough water to cover the vegetables
  3. Bring to the boil, cover and simmer the vegetables until soft
  4. Blend the vegetables until completely smooth, added in more water or stock to preferred consistency.
  5. Serve the soup sprinkled with linseeds and a gluten free roll.
Search recipes
Filter by

Thanks to our sponsors for their continuing support.