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

Keyword butternut squash sweet potato soup

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 133kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

1 teaspoon olive oil
1 medium yellow onion (diced)
2 cloves garlic, peeled and minced
1 large butternut squash (peeled and diced into one inch cubes)
2 large sweet potatoes ( peeled and diced into one-inch cubes)
32 ounces vegetable stock
1 teaspoon ground cinnamon
1 teaspoon black pepper
1 teaspoon kosher salt
Roasted Seasoned Squash Seeds optional garnish

US Customary - Metric

Instructions

Heat a Dutch Oven over medium heat, and add 1 teaspoon olive oil to heat up. Add 1 medium yellow onion (diced) saute for about 2 minutes, onions will be translucent.
Add 2 cloves garlic, peeled and minced stir for about 30 seconds to let the garlic bloom.
To the pot, add 1 large butternut squash (peeled and diced into one inch cubes), 2 large sweet potatoes ( peeled and diced into one-inch cubes), 32 ounces vegetable stock, 1 teaspoon ground cinnamon, 1 teaspoon black pepper, and 1 teaspoon kosher salt.
Simmer for 45 minutes. Squash and potatoes should be fork-tender.
Use an immersion blender to puree the soup. (Note 1)
Taste the soup for seasoning; if needed, adjust the seasonings in the soup.
Soup is ready to serve.

Notes

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

Note 1: If using a blender, puree soup in batches. Be careful, as the soup is hot. Use a towel to hold over the blender cover while blending the soup.

Nutrition