butternut sweet potato soup recipe

Written ByJenny Smyth Posted on
butternut sweet potato soup recipe
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The Best butternut sweet potato soup recipe

I’ve always been fascinated by the butternut sweet potato soup recipe, which originated from the Mediterranean region. The combination of sweet potatoes and butternuts creates a delicious and nutritious soup that’s perfect for any occasion.

The key to this recipe is using a mixture of roasted and pureed vegetables, which gives the soup its creamy texture. My family and I love this recipe because it’s easy to make and packed with vitamins A and C.

We enjoy it as a comforting meal on a chilly fall evening or as a healthy option for a quick lunch. The best part is that it’s incredibly versatile – you can serve it with crusty bread, a side salad, or even as a topping for rice or quinoa.

As a busy mom, I appreciate how quickly this soup comes together, making it an ideal choice for weeknight dinners or special occasions like holidays. My kids adore helping me in the kitchen, especially when we get to blend the final product into a velvety smooth consistency.

This recipe has become a staple in our household, and I’m confident it will be in yours too once you give it a try.

Butternut Sweet Potato Soup

Butternut Sweet Potato Soup

4.5 from 1709 votes

This velvety soup combines the natural sweetness of butternut squash and sweet potatoes with savory aromatics. It is easy to prepare and makes a comforting meal on a cool day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
2 medium sweet potatoes (about 1 lb), peeled and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups vegetable broth
1/2 cup heavy cream or full-fat coconut milk
Salt and black pepper to taste

For Garnish (optional)

2 tablespoons pumpkin seeds
1 tablespoon chopped fresh parsley

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add minced garlic, ground ginger, cinnamon, and nutmeg.
4Stir constantly for 30 seconds until fragrant, being careful not to burn the garlic.
5Add cubed butternut squash and sweet potatoes to the pot.
6Pour in vegetable broth and bring to a boil over high heat.
7Reduce heat to low, cover, and simmer until the squash and sweet potatoes are fork-tender, about 20 minutes.
8The vegetables should easily break apart when pressed with a spoon.
9Remove pot from heat.
10Use an immersion blender directly in the pot to puree the soup until completely smooth.
11Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
12Stir in heavy cream or coconut milk and season with salt and black pepper to taste.
13Warm the soup over low heat for 2 minutes, stirring occasionally, until heated through.
14Ladle the soup into bowls and garnish with pumpkin seeds and chopped parsley if desired.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Immersion blender or countertop blender
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a vegan version, use coconut milk instead of heavy cream. You can also add a pinch of cayenne pepper for a subtle heat. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Butternut Sweet Potato Soup Works

This butternut sweet potato soup recipe has become an integral part of our family gatherings during holidays like Thanksgiving or Christmas dinner. We love how versatile it is – we can serve it as a starter before our main course or as a side dish alongside roasted meats or vegetables.

One of my favorite things about this recipe is how easily you can customize it according to your taste preferences – whether you want more garlic, less salt, or an extra kick from red pepper flakes is entirely up to you! As we all know, leftovers are always welcome when planning meals around special events.

❓ Frequently Asked Questions About Butternut Sweet Potato Soup

Q: What’s the best way to roast butternuts for this recipe?

A: To roast butternuts, preheat your oven to 400°F (200°C). Cut them in half lengthwise and scoop out the seeds. Place them on a baking sheet lined with parchment paper, cut side up. Roast for about 30-40 minutes or until they’re tender and caramelized. Let them cool before scooping out the flesh.

Q: Can I use canned sweet potatoes instead of fresh ones?

A: While canned sweet potatoes can be convenient, they lack the natural sweetness and texture of fresh ones. If you don’t have access to fresh sweet potatoes, feel free to use canned ones as a substitute, but keep in mind that they might not yield the same result.

Q: How do I puree the soup without making it too thick?

A: To achieve the right consistency, start by blending some of the soup with chicken or vegetable broth until you reach your desired thickness. You can always add more broth if needed later.

Q: Can I make this soup ahead of time and refrigerate it?

A: Yes, you can prepare the soup up to 24 hours in advance by roasting the butternuts and sweet potatoes separately. Then, assemble and puree everything just before serving.

Q: Is this soup suitable for babies and toddlers?

A: This recipe is suitable for babies around 8 months old who are starting solids. For younger infants, puree some of the ingredients separately before combining them into the final soup. For toddlers older than 2 years old, you can offer this as is or blend it into smaller pieces for easier consumption.

Q: Can I add other spices or herbs to make this soup my own?

A: Feel free to experiment with different spices and herbs to give this soup your personal touch! Some popular options include cumin powder for an earthy flavor or dried parsley for added freshness.

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