Butternut, Sweet Potato and Sherry Soup for Meat Free Monday….

Meat Free Mondays……..

 There is definitely something very comforting about butternut soup. With autumn in full swing here and a definite nip in the air at night this is a perfect light meal. If you don’t have kids (or your kids don’t mind chilli) add a few slices of red chilli when you add the garlic for extra flavour.


 Butternut, Sweet Potato and Sherry Soup

Serves 4

1 medium onion, finely chopped

700g butternut, chopped into cubes

1 large sweet potato, chopped into cubes

2 Tbs olive oil

1 tsp dried thyme leaves

2 cloves of garlic, peeled and crushed

½ tsp sweet paprika

30ml sherry, I used Manzanilla

1 litre chicken or vegetable stock

Salt and black pepper

100ml cream

Some grated parmesan or croutons for garnish


Heat the olive oil in a saucepan. Add the onions and thyme leaves and fry gently for a few minutes.

 Add the paprika and garlic cloves and fry for another two minutes. Throw in the butternut and sweet potato and fry for a few minutes.

Add the sherry and let it summer for a minute or two for the alcohol to evaporate.

Add the stock, cover and simmer for about 25 minutes until the butternut and potato are soft. Add salt and pepper to taste

Blend with a hand blender until smooth.

Add the cream, whisking through. Garnish with some oil, black pepper and parmesan cheese.

I served this with an olive baguette but you could also serve with crusty bread rolls, croutons or fresh whole wheat bread.


Have a great week!!!

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One Response to “Butternut, Sweet Potato and Sherry Soup for Meat Free Monday….”

  1. on 09 Oct 2009 at 4:32 pm Nicole

    I love butternut, and I love that in the fall season you can find it everywhere. One of my favorite ways to cook it is in a gratin with basil pesto. It comes out delicious!

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