Mar 14

Butternut Squash + Sweet Potato Soup

Butternut Squash Sweet Potato Soup

There are so many ways to describe the awesomeness of this soup, but I’ll start with silky, creamy, warm, luxurious, sweet, beautiful, savory, and satisfying. This is contentment in a bowl. It’s one of those meals that will bring a smile to your face and add a spring to your step. It’s overflowing with good-for-your soul (and health) ingredients, and its bright persimmon hue makes me feel like I’m gazing into a bowl of sunshine. Do you feel the sunshine, too?

This soup is made with a base of butternut squash, sweet potatoes, and a dash of green apples. Warm and sassy spices are layered one after the other to create a complex flavor profile, and a splash of coconut milk sends the creaminess factor through the roof. I strongly recommend topping this bowl of plant-based goodness with pepitas and radish sprouts. Why? Because they’re pretty to look at and up the health factor just one more notch.

I hope you all have a wonderful, sunshine-filled weekend! Chicago has graced us with an above-freezing Friday in what appears to be some sort of apology for the reprised winter blast we endured on Wednesday. I’ll take it, Chicago. I’ll take it.

Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

5.0 from 6 reviews
Butternut Squash + Sweet Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 1 medium butternut squash, peeled and cubed (5-6 cups)
  • 1 medium sweet potato, peeled and cubed (1 cup)
  • 1 green apple, peeled, cored, and cubed
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon cinnamon
  • ½ teaspoon curry powder
  • ¼ teaspoon ground ginger
  • pinch nutmeg
  • ½ cup light coconut milk
  • 1 teaspoon sea salt
  • optional toppings: pepitas and radish sprouts
Instructions
  1. Heat coconut oil in a dutch oven or large stock pot over medium-low heat. Add onion to pot and cook until translucent (5-7 minutes).
  2. Add in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg. Gently stir.
  3. Turn up the heat to medium-high, cover, and cook for 20-25 minutes or until veggies are fork-tender. Turn off heat.
  4. Using an immersion blender, begin to pureé the soup, adding in the coconut milk and sea salt after a few minutes. (be patient as it will take 5-8 minutes to get your soup silky smooth depending on the strength of your immersion blender).
  5. Serve warm and topped with pepitas and radish sprouts, if desired.
  6. Store leftovers in refrigerator.

 

Comments

  1. Totally gorgeous—LOVE that you put apple in this! It sounds absolutely divine :)

  2. I love all your beautiful pictures Ashley.

  3. What a gorgeous soup – that color and the garnish! Lovely!

  4. I’ve been obsessed with creamy soups lately and this sounds delicious. Love the addition of apple to the soup — will have to make this : ))

  5. Love the idea of pepitas on top!

  6. So very creamy and smooth! The soup looks right up my alley.

    • Thanks for commenting, Angie! I was pleasantly surprised how creamy the immersion blender made this soup. The veggies are so tender by the time you blend them that they become silky and smooth with minimal effort! So easy and delicious :)

  7. I made this soup and I am addicted to it! It is the perfect fall soup with great flavor. I can stop eating it!

    • Hi, Tanya! So happy to hear you’re enjoying the soup recipe! Thanks for taking the time to comment with your feedback :)

  8. I just made this soup, with a couple of variations based on what I had in the house. I used a couple of carrots instead of sweet potato, a Honeycrisp apple instead of a green apple, and 1% organic dairy milk instead of coconut milk. I don’t have an immersion blender, so I pureed it in batches in my regular blender. So good!! Thank you! Now I’m going to check out your other recipes for inspiration…. :-)

  9. 10 out of 10<3
    My boyfriend and I love this soup!!!!

    • 10 out of 10?! You made my day with that rating, Bonnie!! I’m so happy to hear that you and your boyfriend enjoyed the soup. Thanks so much for taking the time to come back and comment; it means a lot!

  10. I made this soup this past weekend and WOW do the color and flavors pop in your mouth! I made zero tweaks to it too. This by far is my favorite soup recipe! I’m making another batch this weekend and freezing it in vacuum sealed bags to pull out when I need it!

    • Hi, Suzanne! Thanks for the awesome feedback! I’m glad that you enjoyed this and were able to make the recipe as is without having to worry about tweaking it. My goal is always for exactly that to happen, so it’s exciting to hear when it does!

  11. Hi Ashley, I must say at first I was skeptical about this recipe, but I had a buttercup squash that I had to use…so I made this recipe….and oh my! It is now in my to 10 soups to make!! It’s like eating pie. Yum! Thank you for sharing.

  12. I made this last night and it was amazing. I followed the recipe exactly (rare for me!) and I wouldn’t change a thing. I will for sure make this for company and also freeze some for easy lunches. Great recipe- HIGHLY recommend. :)

  13. Pam Duncan says:

    Great soup! Question: can it be frozen? One recipe makes a bunch of servings!

  14. Can this be made without the apple? I don’t have one on hand, but I have everything else.

    • Hi, Charlie! I think it should be just fine without the apple (although I haven’t tried it before, so I’m not certain). The apple offers a touch of sweetness and acidity, so you might just need to bump those flavors up using different ingredients (e.g., pure maple syrup for sweetness, apple cider vinegar for acidity) if it’s tasting flat. I hope this helps!

  15. Veronica says:

    I recently started getting into food photography and came across this photo. Everything about it is beautiful – the blue striped cloth compliments the soup. And the garnishes on the soup make me want to eat it right now! I know it’s a couple years since you took this picture, but just wanted to let you know how much I like this photo.

  16. I’m making this right now & can’t WAIT to eat it! Oh, it smells divine!!!!! Thanks for the recipe! I’ve just got a quick question for you: what’s the white cream on the top of the soup in your pics?

Trackbacks

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