Sweet potato noodle soup

This curry-spiced sweet potato and butternut squash soup with creamy coconut milk uses convenient supermarket ingredients to create a satisfying supper

  • Prep:5 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 683
  • fat 43g
  • saturates 30g
  • carbs 59g
  • sugars 20g
  • fibre 10g
  • protein 9g
  • salt 0.4g


  • 3 x 350g bags prepared butternut squash and sweet potato
  • 3 tbsp curry powder
  • 2 x 400g cans coconut milk
  • 1 nest dried medium egg noodles


  1. Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 1 1/2 mins until crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.

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