Creamy Butternut Squash and Sweet Potato Soup

“Dear children, I will be with you only a little longer. And as I told the Jewish leaders, you will search for me, but you can’t come where I am going. So now I am giving you a new commandment: Love each other. Just as I have loved you, you should love each other. Your love for one another will prove to the world that you are my disciples.”

-John 13:33-35 NLT

This Creamy Butternut Squash and Sweet Potato Soup is velvety, comforting, and naturally sweet with deep roasted flavor. Made with a tender butternut squash and a single large sweet potato, the soup is simmered with onion and warm spices like cinnamon to combine all the rich flavors. Cook the root vegetables down until soft, then blend into a creamy, nourishing bowl of goodness.

This soup is hearty and thick but can be changed to the consistency that you prefer with heavy cream and vegetable stock. Enjoy this vegetarian soup that’s packed with the vitamins found in butternut squash and sweet potato. Subtle aromatics and simple seasoning let the vegetables shine, creating a cozy soup that feels indulgent and wholesome. It’s perfect for chilly winter days, meal prep, or a simple weeknight dinner served with crusty bread.

Lauren Eliza Eats

Creamy Butternut Squash and Sweet Potato Soup

Creamy butternut squash and sweet potato soup made with simple ingredients and rich roasted flavor. A cozy, nourishing soup perfect for fall and winter meals.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 1 Tbsp olive oil
• 1 small onion large dice
• 1 medium butternut squash large dice
• 1 large sweet potato large dice
• 2 cloves garlic minced
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tsp salt
• ½ tsp black pepper
• 1 quart vegetable broth
• 1 cup heavy cream

Method

 

1. Wash, peel, and large dice the butternut squash, sweet potato, and onion.
2. In a large pot, add olive oil and onion and sweat until soft and translucent, about 5 minutes.
3. Add the butternut squash, sweet potato, cinnamon, nutmeg, salt, and pepper. Stir on medium heat for 5 minutes until vegetables start to soften.
4. Add in minced garlic and cook for a couple of minutes until fragrant.
5. Pour in the vegetable broth, bring to a boil, then reduce the heat to low.
6. Cover the pot and simmer for 25-30 minutes until the squash and sweet potato are fork tender.
7. Use an immersion blender or carefully transfer soup to a regular blender.
8. Blend soup until completely smooth and creamy.
9. Stir int he heavy cream and any additional broth if soup is too thick.
10. Adjust the seasoning to your taste and serve with a drizzle of cream and toasted sourdough.