Winter Warmers: Butternut Squash and Sweet Potato Soup


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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10 Responses

  1. Ellen Townson says:

    I have been making butternut squash soup for years but never even thought to put smoked paprika in it- what a fabulous idea! I live in the USA, in Massachusetts, and butternut squash is a huge staple here in the autumn and winter. I use all the same ingredients and flavors that you use, and I have to laugh because a few years ago, I started putting sweet potato in to thicken the soup without cream. I figured that white potato works so well to thicken chowders, why not sweet potato here? I thought I created the idea, but I see others have “discovered” it, too! Anyway, I will try the smoked paprika next. Keep up the fabulous recipes!!!!!

  2. Caroline says:

    Great minds think alike! It is a great combination, isn’t it? You should definitely try the smoked paprika with your squash and sweet potato. It gives a lovely deep richness to the soup.

  3. carina says:

    I’ve made the soup twice in 1 week…yummy and easy, even works with my own little missy in hand!

  4. Caroline says:

    Glad to hear it, Carina. I find that it’s the chopping that’s impossible with LM in arms, the rest of the prep is managable, although not very easy!

  5. Berenice says:

    Really like this soup. It’s a great winter warmer and good for several days for the two of us.

  6. Caroline says:

    You’re right, Berenice. It’s a great one to reheat the next day, especially as the smoked paprika gets a chance to properly acquaint itself with the other ingredients that way.

  7. Sarah says:

    I find that leaving the butternut and sweet potato in a pot of semi-boiling (as hot as you can get it without it bubbling like mad!) water for about 15 minutes softens up enough to cut and peel them really easily. But leave them in for too long and they become too soft and mushy!

  8. Caroline says:

    That’s a good tip, Sarah. I’ve just done battle with a butternut squash and I must try some easier way of peeling it.

  9. vera says:

    instead of thyme try cumin, a good teaspoon yummy

  10. Caroline says:

    I love cumin and squash together. Good plan for the next pot!

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