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A white bowl with creamy butternut squash soup sprinkled with fresh thyme leaves and black pepper with toasted bread around it.

Butternut Squash and Sweet Potato Soup

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  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 5-6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Butternut Squash and Sweet Potato Soup is creamy, comforting, and so simple! Everything is simmered in one pot and blended into a creamy soup. Ready in 40 minutes, gluten-free, and freezer-friendly! You can make a double batch for meal prep or freeze it for busy days in the fall and winter.

Ingredients

Units Scale
  • 1 tbsp avocado oil (or other cooking oil)
  • 1/2 cup finely diced yellow onion
  • 1/2 tsp fine sea salt
  • 2-3 cloves garlic, minced
  • 2/3 cup diced carrots
  • 2/3 cup diced celery
  • 1 tbsp tomato paste
  • 6 cups diced butternut squash (1 medium butternut squash)
  • 4 cup diced sweet potatoes (2 medium sweet potatoes)
  • 5-6 cups vegetable broth*
  • 2 bay leaves
  • 1 tbsp fresh rosemary leaves
  • 1 tbsp fresh thyme leaves
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp chili flakes (optional)
  • 1/2 cup heavy cream

Instructions

  1. Heat avocado oil in a large soup pot and add yellow onion and sea salt.
  2. Lower the heat and cook for 5 minutes until slightly golden. 
  3. Add minced garlic and cook for another 30-60 seconds just until fragrant.
  4. Add diced carrots, celery, and tomato paste and cook for another minute.
  5. Add diced butternut squash and sweet potatoes.
  6. Deglaze the pan with a splash of broth and then add the rest, making sure all vegetables are covered.
  7. Add bay leaves, fresh rosemary, and fresh thyme.
  8. Bring it to a boil, lower the heat, and simmer partially covered for 20 minutes or until the vegetables are very soft.
  9. Take the bay leaves out, add balsamic vinegar, black pepper, and chili flakes (if using).
  10. Use a handheld blender to blend the soup until smooth.
  11. Add heavy cream and blend briefly again. You can add extra heavy cream or water to thin out the soup here if it’s too thick.
  12. Serve it garnished with extra fresh thyme, croutons, or a drizzle of heavy cream, and enjoy!

Notes

*I added 6 cups of broth into the soup in the photos, but if you like your soups extra thick, I recommend starting with 5 cups and adding more water or broth after blending if needed. You can always add more but you can't take it out!

Storing: Store the soup in an airtight container in the fridge for up to 3-4 days. Wait for it to cool before closing the container with a lid. You can also freeze it in a freezer-safe container for 2-3 months.

Reheating: Reheat the soup in a small saucepan on the stove until it starts to gently simmer and is warmed through (careful, it splatters!). If reheating from frozen, add a splash of water to avoid burning it.

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