Butternut Squash And Sweet Potato Soup

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Curried Butternut Squash And Sweet Potato Soup

Healthy Curried Butternut Squash & Sweet Potato Soup

Hi guys! Today Im sharing an ultra cozy soup recipe with ya! Curried Butternut Squash and Sweet Potato Soup. Its rich, creamy, thick and velvety, and full of curry flavour. Ive topped with roasted peanuts and crunchy kale chips for garnish, which adds another level of gourmet to this cozy bowl. Enjoy this soup for lunch or a light dinner. And serve as the starter for your next Holiday gathering.

In fact, I did exactly that and served this soup at our Canadian Thanksgiving with my in-laws. And it was a huge hit! One thing I love about soup recipes is that vegan or not, everyone gets on board with a warming veg soup.

Whats more is that this soup makes for a great meal-prep recipe to feed you through the week. Reheat for lunches, or prep in advance of your holiday gathering so youre not so stressed on the big day.

Now, let me tell you exactly how to make this Curried Butternut Squash and Sweet Potato Soup, so that you can be slurping up this cozy bowl in no time.

How Do You Make Jamie Oliver Butternut Soup

  • 2 red onions, so no peppers here.
  • Two carrots each.
  • There are four cloves of garlic in each container.
  • A total of two sticks of celery are used.
  • 2 fresh red chillies are needed to complete the cube.
  • Fresh rosemary 2 sprigs each.
  • Fresh sage leaves available in 16-leaf packages.
  • This is a kilo of butternut squash, onion squash, or musque de Provence.
  • Butternut Squash + Sweet Potato Soup

    This vegan butternut squash + sweet potato soup is silky smooth, creamy, and easy to make.

    There are so many ways to describe the awesomeness of this soup, but I’ll start with silky, creamy, warm, luxurious, sweet, beautiful, savory, and satisfying.

    This is contentment in a bowl.

    It’s one of those meals that will bring a smile to your face and add a spring to your step. This soup is overflowing with good-for-your soul ingredients, and its bright persimmon hue makes me feel like I’m gazing into a bowl of sunshine. Do you feel the sunshine, too?

    This creamy soup is made with a base of butternut squash, sweet potatoes, and a dash of green apples. Warm and sassy spices are layered one after the other to create a complex flavor profile, and a splash of coconut milk sends the creaminess factor through the roof.

    I strongly recommend topping this bowl of plant-based goodness with pepitas and radish sprouts. Why? Because they’re pretty to look at and up the health factor just one more notch.

    To make this soup, you’ll start by heating a bit of coconut oil in a large stockpot. If you prefer, you can use a different oil , but I find that coconut oil melds beautifully with the spices in this soup.

    Once the coconut oil is melted, add a diced yellow onion and cook until translucent.

    Then, stir in cubed butternut squash, sweet potato, green apple, vegetable broth, cinnamon, curry powder, ground ginger, and nutmeg.

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    Sweet Potato and Butternut Squash Soup

    I recommend to add your coconut milk last, after pureeing the soup. This is because if your coconut milk gets too hot it might curdle. You can still keep the soup on a low simmer after adding, but its best not to heat at very high temperatures.

    As for pureeing the soup, Its optional to use a hand blender or stand mixer. A hand blender is nice because you can keep it all in one pot, however I find it doesnt come out as smooth.

    If you want your soup to be super smooth than I recommend transferring to your blender. . Start by blending on a low setting and then increase as you go. Hot soup can be a bit explosive if you go directly from zero to high, , so its best to increase speed setting little by little.

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    Add Vegetables Spices And Broth

    Add the butternut squash, sweet potato, apple, salt, pepper, sage, and crushed red pepper flakes to the large stockpot. Add the chicken broth then cover and simmer for 15 minutes or until the squash and sweet potatoes are softened.

    Pro Tip: Look for peeled and precut butternut squash and sweet potato cubes in the produce department instead of peeling and dicing at home.

    Butternut Squash Sweet Potato Soup Updates

    I modified the recipe in a few different ways from the first few times I made it. In the past, I brushed olive oil and maple syrup on the vegetables before roasting, but I later found that roasting them in the skins kept them extra moist and saved some calories and added sugar from the final product.

    I have also specified the measurements for the spices, which I had previously not done. You can of course use more or less of any seasoning, but I have found these measurements to provide the perfect flavor combo.

    I hope you enjoy this Roasted Butternut Squash Sweet Potato Soup as much as my family does, and I would love to know if you make it and what you think!

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    What To Eat With Soup

    Serve butternut squash soup as the main dish or as a side dish paired with your familys favorite entrée.

    Serve as a side with Baked Chicken Thighs, Broccoli and Cheese Stuffed Chicken Breast orPork Loin or pair with a side dish such as Brussels Sprouts, Steamed Broccolior Parmesan Rhodes Rolls. Our family often enjoys this soup paired with a piece of crusty gluten free bread. It is delicious yet super simple.

    Do You Remove Skin Butternut Squash

    How to make creamy and healthy Butternut Squash and Sweet Potato Soup

    You might also want to discard your top stem and bottom end after youve cut the squash in half so the smaller, cylinder-shaped squash and round bulb-shaped squash meet in it. A sharp instrument can take care of the skin removal. In addition, roasting the skin allows it to stick to it for an extended time.

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    Can Butternut Squash Be Used In Place Of Sweet Potato

    Even though Butternut Squash looks the same as a pumpkin, the vegetable is completely different nt is almost identical to a pumpkin except the vegetable itself is a completely different shape 3. Rather than sweet potatoes, this fruit resembles pumpkin. Zucchini resembles them in that the roots form at the base.

    What Is The Difference Between Butternut Squash And Sweet Potato

    One servings of sweet potatoes contain 230 calories, 27 carbs, and 7 grams of sugar compared to only 8 ounces of butternut squash. Despite this, it does have more fiber and protein than a squash such as butternut. Its never been easier to whip up this sweet squash no matter how the recipe was cooked, this squash was easy to prepare.

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    Roasted Butternut Squash And Sweet Potato Soup

    Creamy Butternut Squash Sweet Potato Soup

    The Chunky Chef11/15/2021

    This post may contain affiliate links. Please read my disclosure policy.

    This Butternut Squash and Sweet Potato Soup is the ultimate in Fall and Winter comfort food. Roasting the squash and potatoes add such a deep caramelized flavor that is just unbeatable! The soup is also freezer-friendly!

    This is one of my Soup recipes I know youll want to keep on hand!

    When I think of Fall, I think of football, Thanksgiving, chili, and amazing cozy soups.

    Butternut squash and sweet potato soup are, in my mind anyway, the pinnacle of Fall flavors and coziness.

    Sometimes sweet, sometimes savory, and sometimes a combination of both, this soup is perfect on a chilly evening!

    Instead of just boiling the squash, I added sweet potato, carrot, onion and garlic and roasted them until golden brown. This adds such a depth of flavor to the soup, and really concentrates their natural sweetness.

    Then theyre combined with perfectly sautéed vegetables, a combination of warm and savory spices, and rich chicken broth.

    The simplicity makes this recipe easy to make, but dont mistake that simplicity for lack of flavor. Each bite is a tango for your taste buds!

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    Slow Cooker Butternut Squash And Sweet Potato Soup

    Theres something so soul-nourishing about a warm bowl of homemade soup. Whether its knowing everything thats in it, knowing you made it yourself, or just knowing its going to fill your belly with warmth and nutrition, it satisfies on every level.

    This butternut squash and sweet potato soup is my go-to slow-cooked soup and the most popular vegetarian recipe on my site, Slow Cooker Central. I cook it regularly every week or two, and either eat it over the course of a few days or portion it into single servings to freeze. It reheats in just a few minutes in the microwave or on the stovetop, and tastes just as good as the day you cooked it, making it the perfect make-ahead soup for meal preppers.

    Making Sweet Potato Soup Ahead Of Time

    Soups are one of those recipes that usually taste just as delicious, if not more, the next day. And this soup recipe is no exception!

    You can either make the soup entirely ahead of time, cool, store and reheat as needed, or you can prep ahead.

    • Roasted veggies the squash, sweet potato, carrot, onion and garlic can be roasted, cooled completely, and stored in the refrigerator for 1-2 days.
    • Chopping veggies the carrot, onion and celery can be diced and stored in the refrigerator for 1-2 days.

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    How To Make Butternut Squash And Sweet Potato Soup

    I cant even begin to describe how rich and luscious this soup is while it uses only healthy vegetables. Butternut squash, sweet potatoes, onion and garlic, vegetable stock and 1 cup/250 ml of coconut milk are all you need.

    Like I mentioned above, I was inspired by the classic butternut squash soups. However I put my own spin on in it by flavouring the soup with a touch of Thai red curry paste.

    I adore butternut squash and to make the flavour of this nutritious vegetable even deeper I roasted it prior to putting it in the soup. However, you can skip that step and cook the squash in the pot together with sweet potatoes if you are short on time.

    This soup is 100% vegetarian and vegan but is also loved by meat eaters, that is our family. It is surprisingly filling and satisfying for a blended soup!

    The creaminess is easily achieved by putting a blender to work. It whizzed through my pile of vegetables in under 1 minute, and turned them into a velvety smooth soup.

    Both butternut squash and sweet potato are wonderful at being used in blended soups and sauces due to their mild flavour and sweet taste.

    For more creamy soup recipes, check out our favourites:

    How To Peel A Butternut Squash

    Butternut Squash and Sweet Potato Soup Recipe | Vegan and Gluten Free

    Start by slicing the ends off the squash. To peel, stand the squash upright on a cutting board and slid an apple peeler from the top of the squash toward the cutting board. Repeat until the squash is completely peeled. Cut in half and scoop out the seeds. Carefully chop the squash into desired size cubes. Watch the video to see how simple it is.

    Now that the squash is diced, gather the equipment and other ingredients for this one-pot meal then follow the step by step directions below.

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    How To Peel Butternut Squash

    First slice off the top and bottom of the squash using a sharp knife. If the squash is too tough for your knife, microwave it for a few minutes before trying to slice.

    Once the top and bottom is removed, stand the squash up on end, so it sits on a flat bottom, and slice it in half, lengthwise. Peel the half you plan to use for the soup using a Y-shaped peeler. It goes pretty quickly when doing it this way compared to using a sharp knife.

    Next, scoop out the pulp and seeds with a spoon.

    How Do I Make Soup Thicker

  • All or part of it should be blended.
  • Put some cream or yogurt in there
  • You can also use cornflour or flour.
  • This method requires the use of butter and flour paste
  • Add flour to the Blend in bread
  • You can add lentils or rice to your meal
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    Variations Of This Recipe

    • All squash/all sweet potato if you would prefer to use all butternut squash or all sweet potato, you absolutely can.
    • Chicken bouillon instead of chicken broth, feel free to use water and mix in 4-6 tsp of bouillon powder, or an equivalent amount of cubes or better than bouillon paste.
    • Spicy to add a little heat, feel free to add 1/4 1/2 tsp crushed red pepper flakes.
    • Toppings I like to keep it simple with roasted pepitas , but you can add roasted chopped nuts , croutons, Parmesan cheese, a drizzle of maple syrup, etc.
    • Swirl to get the beautiful swirl and drizzle of creaminess I show in most of these photos, heavy cream or sour cream can be used. For a non-dairy option, feel free to use coconut cream.
    • Homemade croutons store-bought croutons will absolutely work, but if youd like a homemade version, try these olive oil and garlic croutons!

    A Versatile Root Vegetable Soup For Fall

    Butternut Squash and Sweet Potato Soup

    Consider this recipe a blueprint for making any type of root vegetable soup you Iike. If you have a little more sweet potato and a little less squash, thats a-OK. If you need to use up some extra carrots from your crisper on cooking day, pop them in the pot too. Pre-roasting the vegetables adds depth of flavor to the final soup, but its entirely optional if you dont have the time.

    Many fans of this soup have also added ground spices, such as nutmeg, cinnamon, curry powder, or ginger. Non-vegans often like to finish the soup with a splash of heavy cream, or even crispy bacon bits. Have some homemade vegetable stock on hand? Absolutely use it here.

    Youll only need to cook this recipe once and Im 100 percent confident youll be hooked its pure vegetable goodness. If you try it, Id love to hear of any variations you may have made to yours!

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    How To Cut A Butternut Squash In 5 Steps:

  • Pierce the skin. Using a fork, poke wholes around the outside of the squash.
  • Microwave the squash. Place the entire squash in the microwave for 2 minutes. Allow the squash to cool to the point that you can comfortably hold it.
  • Peel the squash.
  • Cut in half. Cut the squash lengthwise and scrape out the seeds from the rounder portion of the squash.
  • Cut into cubes. Cut the remaining halves into 1 inch sections. Then cut each section into smaller, bite-sized cubes.
  • What You Will Need

    • Butternut squash – Make sure the butternut squash has a dark, matte skin – this shows its ripeness. See these instructions for How To Peel and Cut a Butternut Squash.
    • Sweet potatoes – Choose smaller potatoes, with tight, unwrinkled skin.
    • Onion – You could use shallots for a sweeter taste.
    • Garlic – We used two cloves, but you can adjust according to personal preference.
    • Ground ginger, coriander and cumin – We used these spices as they give a nice warming flavour.
    • Vegetable stock – Try to use a low salt stock.

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    How To Make It

    Lets start by roasting your veggies!

    Sprinkle. Lay out butternut squash and sweet potatoes on a baking tray and sprinkle with spices, salt and pepper along with a drizzle of oil.

    Roast. Bake at 370°F for 30-45 minutes or until soft and slightly golden brown.

    Blend. Once roasted, transfer the veggies to a food processor and pulse until smooth and creamy.

    Set aside the veggies, because now its time to make the soup!

    Cook the onions and garlic. In a large pot over medium-high heat, melt butter and saute onions, until softened. Add garlic and saute 1 minute more.

    Simmer. 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. Blend again with an immersion blender until smooth. This is an optional step but gives the most creamy and smooth result in the end.

    Serve! Enjoy garnished with croutons, dried or fresh thyme or other fresh herbs of choice.

    What kind of oil should I use?

    Use avocado oil or rice bran oil. I used rice bran oil as it has a higher smoke point and more neutral flavor than olive oil. Coconut oil is suitable too, but its a less healthy option.

    How do I store butternut squash sweet potato soup?

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