Sweet potato and butternut squash soup

sweet potato and butternut squash soup

Recipe highlights

Total cooking time:

20 min


Level 3 moderately thick purée dysphagia diet


1 - 2

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75g sweet potato (skinned and cubed)
50g butternut squash (skinned and cubed)
80g potato (peeled and cubed)
150ml vegetable stock
sea salt and black pepper
2 tbsp olive oil
1 tbsp plain yogurt


  1. Sweat the butternut squash, sweet potato and potato in olive oil in a deep edged pan for 5 minutes.
  2. Add the vegetable stock and simmer, covered, until the vegetables are soft.
  3. Add the yogurt and liquidise everything until smooth.
  4. Reheat in a microwave or pan to serve.

No Nutilis Clear is used in this recipe as soup will thicken as it cools.

Please be aware that blending hot foods can be dangerous. Always check the manufacturer’s instructions to ensure that your blender is suitable for processing hot foods and follow their instructions for safe blending.

Storage instructions:  Additional portions can be frozen for later use or refrigerated for up to 24 hours.

**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.

These recipes should form part of a healthy, varied diet and the amount of Nutilis Clear used in each recipe is used as an example and does not replace the advice of your Healthcare Professional. Individual requirements will vary so please refer to your Healthcare Professional if you are unsure how much Nutilis Clear is right for you.

Nutilis Clear is a Food for Special Medical Purposes for the dietary management of dysphagia and must be used under medical supervision.

433 kcal energy
27g fat
39g carbohydrate
5.9g protein