Butternut Squash Sweet Potato Soup

Butternut squash soup is presented in a large black pot and topped with croutons.

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Simple comfort food, Butternut Squash Sweet Potato Soup is classic fall cooking. So easy to make and perfect for chilly nights.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Dinner, lunch

Cuisine: American

Servings:

Calories: 374kcal

Author: Kellie

Cost: $10

Equipment

stockpot

Ingredients

Roasted Butternut Squash and Sweet Potatoes

1 medium butternut squash cut into chunks 1 inch (about 4 1/2 cups or 2-3 lb of a whole butternut squash)
2 large sweet potato chopped into chunks 1 inch (about 4 - 4 ½ cups)
½ teaspoon ground turmeric
½ teaspoon dried thyme
⅛ teaspoon ground nutmeg
¼ teaspoon ground cumin
Oil for cooking I used rice bran oil
Salt and pepper to taste

Soup

1 large yellow brown onion onion, finely diced
3 medium garlic cloves minced
2 tablespoon unsalted butter
4 cups vegetable or chicken broth
½ cups heavy cream
Salt and pepper to taste
Garnish with sour cream optional, dried and/or fresh thyme

Instructions

Roasted Veggies

Lay out butternut squash and sweet potatoes on a baking tray and sprinkle with spices, salt and pepper along with a drizzle of oil.
Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
Once roasted, transfer the veggies to a food processor (or for a much quicker and less cleanup option use an immersion blender) and pulse until smooth and creamy.
Set aside.

Soup

In a large pot over medium-high heat, melt butter and saute onions, until softened. Add garlic and saute 1 minute more.
Add roasted veggies and broth. Take it to a boil, reduce heat to medium-low, add cream and simmer for 5-10 minutes.
Blend again with an immersion blender until smooth. (This is an optional step but gives the most creamy and smooth result in the end.
Enjoy garnished with croutons, dried or fresh thyme or other fresh herbs of choice.

Notes

Oil - Use Avocado oil or rice bran oil. I used rice bran oil as it has a higher smoke point and neutral flavor than olive oil. Coconut oil (unrefined) is suitable too but it's a less healthier option.

Storing instructions - Refrigerate for up to 3 days. Or, freeze up to 2-3 months. The soup will become thicker after freezing. Thaw at room temperature or in the fridge overnight, reheat on the stovetop or microwave. You’ll need to add more broth or water to thin it out until desired consistency.

Veggies - Butternut squash can be substituted with your choice of pumpkin. For a quicker version you can also used pureed (canned) veggies but I do not recommend this as roasting the veggies align with spices will give the most flavorful and fresh result. Will keep in the fridge for longer too. Another important thing is to add a generous pinch of salt and pepper when roasting the veggies.

Nutrition