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Butternut Squash and Sweet Potato Soup Recipe

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3.9 from 10 reviews

This creamy and comforting Butternut Squash and Sweet Potato Soup is perfect for chilly days. Simmered in one pot and blended to smooth perfection, it’s a simple, gluten-free, and vegetarian-friendly soup that can be made quickly in 40 minutes. Ideal for meal prep or freezing for busy fall and winter days.

Ingredients

Vegetables

  • 6 cups diced butternut squash (1 medium butternut squash)
  • 4 cups diced sweet potatoes (2 medium sweet potatoes)
  • 2/3 cup diced carrots
  • 2/3 cup diced celery
  • 1/2 cup finely diced yellow onion
  • 2-3 cloves garlic, minced

Liquids & Broth

  • 5-6 cups vegetable broth
  • 1/2 cup heavy cream

Herbs & Seasonings

  • 1/2 tsp fine sea salt
  • 1 tbsp fresh rosemary leaves
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp chili flakes (optional)

Other Ingredients

  • 1 tbsp avocado oil (or other cooking oil)
  • 1 tbsp tomato paste
  • 1 1/2 tbsp balsamic vinegar

Instructions

  1. Sauté Aromatics: Heat avocado oil in a large soup pot over medium heat. Add the finely diced yellow onion and sea salt. Lower the heat and cook for about 5 minutes until the onion is slightly golden and softened.
  2. Add Garlic: Add the minced garlic and cook for 30 to 60 seconds until fragrant, stirring continuously to prevent burning.
  3. Add Vegetables and Tomato Paste: Stir in the diced carrots, celery, and tomato paste, cooking for another minute to combine flavors.
  4. Add Squash and Sweet Potatoes: Add the diced butternut squash and sweet potatoes to the pot. Deglaze the pan by adding a splash of vegetable broth, scraping up any browned bits from the bottom.
  5. Add Remaining Broth and Herbs: Pour in the rest of the vegetable broth, ensuring the vegetables are fully covered. Add the bay leaves, fresh rosemary leaves, and fresh thyme leaves.
  6. Simmer Soup: Bring the mixture to a boil, then reduce the heat and let it simmer partially covered for about 20 minutes, until all the vegetables are very soft and cooked through.
  7. Season and Remove Bay Leaves: Remove the bay leaves. Add balsamic vinegar, freshly ground black pepper, and chili flakes if using. Stir well.
  8. Blend Soup: Use a handheld blender to blend the soup until smooth and creamy. Be careful when blending hot liquids.
  9. Add Cream and Adjust Consistency: Stir in the heavy cream and blend briefly again. If the soup is too thick, add a little more cream or water to reach your desired consistency.
  10. Serve: Ladle the soup into bowls and garnish with extra fresh thyme, croutons, or a drizzle of heavy cream. Enjoy warm!

Notes

  • You can substitute avocado oil with olive oil or any neutral cooking oil.
  • For a vegan version, replace heavy cream with coconut cream or a plant-based cream alternative.
  • This soup freezes well; store in airtight containers for up to 3 months.
  • If you prefer a spicier soup, increase chili flakes according to taste.
  • Use fresh herbs for the best flavor, but dried herbs can be used—use one-third the quantity if dried.

Find it online: https://yumntasty.com/butternut-squash-and-sweet-potato-soup-recipe/