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–+ servings
creamy autumn vegetable soup

Sweet Potato Butternut Squash Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 sharp knife
  • 1 measuring cup
  • 1 Blender or immersion blender
  • 1 Wooden spoon

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 1 medium butternut squash peeled and cubed
  • 2 medium sweet potatoes peeled and cubed
  • 4 cup vegetable broth
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup heavy cream optional
  • Fresh parsley for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, sauté until onion is translucent.
  • Add cubed butternut squash and sweet potatoes to the pot.
  • Pour in vegetable broth and water, then stir to combine.
  • Season with salt, pepper, cinnamon, and nutmeg.
  • Bring the mixture to a boil, then reduce heat to simmer.
  • Cover the pot and cook until the vegetables are tender, about 20 minutes.
  • Remove the pot from heat and let it cool slightly.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Stir in heavy cream if desired, and adjust seasoning to taste.
  • Serve hot, garnished with fresh parsley.

Notes

To enhance the flavor of the soup, consider roasting the sweet potatoes and butternut squash beforehand for a deeper, caramelized taste. Also, if you prefer a thicker consistency, reduce the amount of water or broth slightly. Enjoy experimenting with different spices or herbs to match your taste preferences.
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