Butternut Squash and Sweet Potato Soup

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

Cook Time 45

Total Time 1

Servings servings

Calories 17kcal

Author Eileen xo

Ingredients

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 ground cinnamon
32 ounces vegetable stock
½ teaspoon black pepper
salt to taste
Roasted Seasoned Squash Seeds garnish

US Customary - Metric

Instructions

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.

Notes

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

Nutrition