How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ethiopian-Ish Sweet Potato-Squash Soup?

You need 19 ingredients. The key ingredients include: 1 onion, thinly sliced, 2 tablespoons oil, or nit'r qibe if you're feeling ambitious, 1 large sweet potato, large dice (I used Satsuma-imo), 1 squash [approx. 2 lbs], large dice (I used acorn squash, but butternut or kabocha can be subbed. Acorn squash is a pain to peel anyway.), and more.

Is Ethiopian-Ish Sweet Potato-Squash Soup suitable as soups & stews?

Yes, Ethiopian-Ish Sweet Potato-Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Ethiopian-Ish Sweet Potato-Squash Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ethiopian-Ish Sweet Potato-Squash Soup Recipe

Name: Ethiopian-Ish Sweet Potato-Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, thinly sliced; 2 tablespoons oil, or nit'r qibe if you're feeling ambitious; 1 large sweet potato, large dice (I used Satsuma-imo); 1 squash [approx. 2 lbs], large dice (I used acorn squash, but butternut or kabocha can be subbed. Acorn squash is a pain to peel anyway.); 1/4 cup wine, plus 2 teaspoons honey, or substitute mead, if available; 1 tablespoon berbere; 1 teaspoon paprika; 1/2 teaspoon ground ginger (or 1 TBSP minced fresh ginger); 1/2 teaspoon garlic powder (or 1 TBSP fresh minced garlic); 1/2 teaspoon ground coriander; 1/4 teaspoon cinnamon; 1/4 teaspoon turmeric; 1/4 teaspoon cumin; 1/8 teaspoon ground cardamom; 1/8 teaspoon ground fenugreek; 1/8 teaspoon ground nutmeg; 3 cups chicken stock/broth/water (plus more as needed to thin out the soup); salt and pepper, to taste; lemon juice, to taste

Warm up with this hearty Ethiopian-Ish Sweet Potato-Squash Soup recipe. Made with onion, oil, sweet potato and ]. Easy step-by-step instructions included.

This Ethiopian-Ish Sweet Potato-Squash Soup relies on simple, everyday ingredients such as onion, thinly sliced, berbere, paprika and ground coriander. It comes together quickly and makes 4 servings, at about 448 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Ethiopian-Ish Sweet Potato-Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

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