Go Back
–+ servings
creamy vegetable soup recipe

Butternut Squash and Sweet Potato Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium butternut squash peeled and diced
  • 2 medium sweet potatoes peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional 1 minute.
  • Add the diced butternut squash and sweet potatoes to the pot and stir to combine.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the vegetables are tender.
  • Remove the pot from the heat and let it rest for 10 minutes.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Return the soup to the pot and stir in the salt, black pepper, cinnamon, nutmeg, and heavy cream.
  • Heat the soup over low heat until warmed through.
  • Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

For a richer flavor, consider roasting the squash and sweet potatoes before adding them to the soup. You can also adjust the thickness of the soup by adding more or less vegetable broth according to your preference. If you like a bit of spice, try adding a pinch of cayenne pepper for an extra kick.
Tried this recipe?Let us know how it was!