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Rich Squash, Carrot and Sweet Potato Creamy Soup

Rich Squash, Carrot and Sweet Potato Creamy Soup


Comforting. Creamy. Sweat. Rich. Autumn vibes. Soup to be extra cosy :)

This recipe is used to make a lot that can be stored in the fridge to last several days. I used a 4 litre pot. You can of course downsize this recipe and play around :) Following the recipe, this will probably feed 6-8 people. I think. I dunno!

Disclaimer: I am not a chef. Just a humble home cook. This recipe has not been tested to be foolproof. As a home cook, it is normal to only use a recipe as a guideline. Cook with your gut and change it up to what you have, want and need. Taste test at each stage and always adjust the seasoning & spices to your taste.


For Roasting
  • Butternut Squash x 2 - Cut skin off and then into chunks
  • Sweet Potato x 500g - Cut into chunks
  • Carrots x 350g - Cut into chunks
  • Red Onion x 1 - Quarters
  • Garlic Cloves x 6 (can leave the skins on)
  • Oil 1-2 tbsp
  • Salt & Pepper

For Dry Roasting Spices

  • Fennel Seeds 1/2 tbsp
  • Cloves 1/2 tsp
  • Coriander Seeds 1 tbsp

Everything Else

  • Nutmeg Ground 1 tsp (can use fresh)
  • Ground Cinnamon 1/2 tbsp
  • Ground Ginger 1/2 tbsp
  • Bay Leaf x 2
  • Onions 2 x large - diced
  • Garlic Cloves x 3 - diced
  • Green Chilli - optional and QTY to taste. I used 3-4 chillis with seeds left in
  • Fermented Bean Paste 50g (I used Hodmedods Fava Bean Paste but you can use Miso. Will take on a different flavour but will still add depth)
  • Stock cube mixed in 500ml of water OR 500ml of vegan veg stock
  • Oil - splash for frying
  • Crèmou x 70g
  • Soured Cream - to serve with
  • Trímma - to serve with


  • Scales & measuring stuff
  • 4ltre stock pot
  • Stick blender
  • Roasting trays


FYI this cookout took about 1.5-2 hours as I wanted to cook things slowly. This is not needed but I found slow cooking caramelises and releasing more flavours better? I am no expert though. This can be a quick dish if you want it to be though.

  1. Pre-heat the oven to 180ºc. Toss everything in the section For Roasting in oil and salt and pepper. Place on a few baking trays and roast in the oven until caramelised, squishy and sweet. Will take 25-35mins.
  2. Meanwhile, in a small frying pan on med/high heat, dry roast the spices in section For Dry Roasting Spices until toasted & fragrant. This may take a few sections. This is a must to level up the flavour. Don't burn them. Learn more on working with spices here.
  3. Let the spices cool down a bit and either place into a smoothie blender or use a pestle & mortar to grind into a powder. Save these for use later.
  4. Heat a large pot (I used a 4 litre one) to med/high. Add a splash of oil and when up to temp, add the onions and saute til translucent/slightly browned.
  5. Add the garlic and the optional chillis and saute for a few mins. Add salt to taste (adjust salt throughout)
  6. Add the freshly roasted & ground spices, along with the nutmeg, cinnamon and ginger to the pot and cook for a few mins. If needed, add a splash of water to deglaze the bottom of the pan.
  7. Add the fermented bean paste and cook some more!!
  8. Veg roasted yet? Add them into the pot and puree everything using a stick blender
  9. Add either the pre-made stock OR a stock cube mixed into 500ml of boiling water to the pot. Then using the stick blender, blender everything until smooth and no clumps at the bottom of the pan.
  10. Add the bay leaves & Crèmou and mix well
  11. Add some water to the pot to your desired consistency - I can't recall how much I used. May have been just over 1 litre of hot water. Mix well, bring to a boil and then simmer.
  12. Cook without a lid for a while. I found the longer I did it, the better it become. It will reduce but still left with a thick creamy and rich consistency. Check the seasoning and add more salt or spices if needed. At this stage, I think I cooks on low for 30 mins minimum 


Serve with Soured Cream (I thinned it out in the photo so it is not a lump. Thinned with a tiny splash of water, oil and lemon juice). Also served with Trímma cheese. Both of these are optional but highly recommended as they cut through the rich comforting flavours of the soup with a bit of brightness, tangy and saltiness.

Some good warmed crusty bread/baguette will be good here too. For speed, slice, rub garlic and drizzle with Olive oil. Warmed in a 180º oven for a few mins.

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