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butternut squash sweet potato soup
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5 from 1 vote

Butternut Squash and Sweet Potato Soup

Butternut squash and sweet potato soup is super creamy without any cream! A fantastic and nutritious meal for any night and perfect for any Holiday meal!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 17kcal
Author Eileen xo


  • 1 teaspoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 large butternut squash peeled and diced to one cubes
  • 2 large sweet potatoes peeled and diced into one cubes
  • 1 teaspoon cinnamon
  • 32 ounces vegetable stock
  • 1/2 teaspoon ground black pepper
  • salt to taste
  • Roasted Seasoned Squash Seeds garnish


  • Heat a Dutch over medium heat, Add in onions and saute for about 2 minutes, onions will be translucent.
  • Add in garlic and stir for about another minute.
  • To the pot, add cubed butternut squash, sweet potatoes, vegetable stock, cinnamon, ground black pepper, and salt.
  • Simmer for about 45 minutes. Squash and potatoes should be fork tender.
  • Use an emulsion blender to puree the soup. Can use a blender also. NOTE: if using a blender, puree soup in batches. Be careful, as the soup is hot. Use a towel to hold over cover while blending the soup.
  • Check the seasoning and adjust, if needed.
  • Soup is ready to serve. Can be kept in the fridge for about 4 days.
  • Soup also freezes well.


  • Any nutritional value used is an estimate. These figures can change based on ingredients and portion size


Serving: 1bowl | Calories: 17kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 454mg | Potassium: 20mg | Fiber: 0g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1.2mg | Calcium: 7mg | Iron: 0mg