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creamy butternut squash and sweet potato soup
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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.