Sweet Potato Butternut Squash Soup
Gluten Free Living – 2018
I know what you’re thinking! Another Butternut Squash Soup recipe?? Seriously? Yes, a thousand times yes! Sweet Potato Butternut Squash Soup is absolutely mouthwatering. It’s really a very simple and easy 30-minute recipe. The main spices are fresh ginger and ground cinnamon. That’s it. Besides sweet potatoes and butternut squash, I use leeks, onion, garlic and apples for the bulk of the recipe. So I used ten ingredients and the combination yielded one incredible soup.
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Most of you know who much I LOVE Butternut Squash Soups. I have a Panera Bread version. I have one that’s both sweet and savory, one with pears, and one that also includes acorn squash. I also have versions with fresh ginger, a spicy vegan one, another with curry and apples, and one that’s filled with butternut squash and sweet potatoes but it’s not pureed and more in vegetable form.
While I enjoy chunky soups with lots of vegetables my preferred way to eat soup is pureed. I just love the texture. With this Sweet Potato Butternut Squash Soup, I wanted to keep it simpler, easier, and yes, pureed! It’s so thick and delectable. It’s one of those soups I was able to reheat for leftovers for lunch for several days. My husband doesn’t really like butternut squash, sweet potato or pumpkin soups while I enjoy them all. So I know when I make soups like these, it’s for me to have all to myself. (Although I sometimes make them for company). So, yes, I got my full of this recipe and enjoyed every drop.
Another nice thing about this recipe is it cooks in 30 minutes! If you purchase those containers of pre-cut butternut squash, sweet potatoes and diced onions, the preparation time can be cut down to about 10 minutes. That’s terrific for weeknights when you’re short on time.
If you’re ready for comfort food extraordinaire, then give this sumptuous Sweet Potato Butternut Squash Soup a try. Another nice thing about this recipe is it’s healthy, low calorie, clean eating, gluten free and vegan. Yay. Don’t say I didn’t warn you. This soup will soon have you coming back for more. Just make sure you share some of it with the rest of your family.
Sweet Potato Butternut Squash Soup is mouthwatering and delectable.
This is one of those soothing comforting soups that’s perfect for bleary, cold, winter days.
Sweet Potato Butternut Squash Soup is rich and thick. It’s hard to believe it’s both gluten free and vegan.
Here’s what I did.
I used these ingredients.
I had a butternut squash laying around for a month and when John found cubed butternut squash at the store and diced onions, I decided to use them up in this tasty recipe. You can cut your preparation time down two-thirds by purchasing pre-cut butternut squash and sweet potatoes at the grocery store.
Pour vegetable broth into a very large Dutch oven. Add butternut squash, sweet potatoes, apples, leeks, onions, garlic and fresh ginger.
Add cinnamon.
Stir ingredients to combine.
Cover with lid and cook over low heat about 30 minutes or until sweet potatoes are tender.
Puree with an immersion blender until all ingredients are completely smooth.
Sweet Potato Butternut Squash Soup is creamy and thick.
Serve with cinnamon if desired.
This is also great with homemade croutons or French bread.
I also garnished the soup with strands of butternut squash that I had roasted with olive oil, salt and pepper. Yum.
Here’s the recipe.
SWEET POTATO BUTTERNUT SQUASH SOUP
(My own concoction)
Sweet Potato Butternut Squash Soup
Equipment
- 1 large Dutch oven with lid or stock pot with lid
- 1 wooden spoon
- 1 vegetable peeler
- 1 sharp knife to pare butternut squash
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 immersion blender preferred, or regular blender
Ingredients
- 2 large butternut squashes (2 ½ to 3 lbs. each), peeled and cut in ½-inch chunks
- 2 large sweet potatoes peeled and cut in ½-inch chunks
- 4 medium gala apples cored, diced (unpeeled) (or 6 small apples)
- 1 leek green top removed, washed thoroughly and diced
- 2 cloves garlic minced
- 1 white onion chopped
- 2 tbsp. fresh ginger peeled and grated (or more to taste)
- 32 oz. ctn. vegetable broth or more if desired
- 1-2 tsp. cinnamon as desired
- 1 tsp. pink Himalayan sea salt
- 1/4 cup pumpkin seeds for garnish, if desired
- 1 tsp. cinnamon for garnish, if desired
Instructions
- Pour vegetable broth into a large Dutch oven or stock pot.
- Add butternut squash, sweet potatoes, apples, leeks, garlic, onion, ginger, cinnamon and salt.
- Cover with lid and bring veggies to a simmer.
- Cook over low to medium heat until sweet potatoes are tender about 30 minutes.
- With an immersion blender, puree soup until smooth.
- If desired, add additional broth to thin the soup.
- Ladle soup into bowls.
- Garnish with pumpkin seeds and cinnamon, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Sweet Potato Butternut Squash Soup is healthy, low calorie, gluten free and vegan.
Sweet Potato Butternut Squash Soup will warm you up on cold, winter days.
Every bite will have you drooling.
You may also enjoy these delicious recipes!
Gingered Butternut Squash Soup
Butternut Squash-Bartlett Pear Soup
Spicy Vegan Butternut Squash Soup
Sweet Potato Butternut Squash Soup
Equipment
- 1 large Dutch oven with lid or stock pot with lid
- 1 wooden spoon
- 1 vegetable peeler
- 1 sharp knife to pare butternut squash
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 immersion blender preferred, or regular blender
Ingredients
- 2 large butternut squashes (2 ½ to 3 lbs. each), peeled and cut in ½-inch chunks
- 2 large sweet potatoes peeled and cut in ½-inch chunks
- 4 medium gala apples cored, diced (unpeeled) (or 6 small apples)
- 1 leek green top removed, washed thoroughly and diced
- 2 cloves garlic minced
- 1 white onion chopped
- 2 tbsp. fresh ginger peeled and grated (or more to taste)
- 32 oz. ctn. vegetable broth or more if desired
- 1-2 tsp. cinnamon as desired
- 1 tsp. pink Himalayan sea salt
- 1/4 cup pumpkin seeds for garnish, if desired
- 1 tsp. cinnamon for garnish, if desired
Instructions
- Pour vegetable broth into a large Dutch oven or stock pot.
- Add butternut squash, sweet potatoes, apples, leeks, garlic, onion, ginger, cinnamon and salt.
- Cover with lid and bring veggies to a simmer.
- Cook over low to medium heat until sweet potatoes are tender about 30 minutes.
- With an immersion blender, puree soup until smooth.
- If desired, add additional broth to thin the soup.
- Ladle soup into bowls.
- Garnish with pumpkin seeds and cinnamon, if desired.
2 Comments
horror games
September 12, 2024 at 11:21 pm
Wow, this recipe sounds so delicious and easy to make! I love how you combined the natural sweetness of the sweet potatoes and pumpkin with the ginger and cinnamon. I especially love that it only takes 30 minutes to make, perfect for busy days. I’ll definitely try this this weekend!
Teresa Ambra
September 14, 2024 at 5:41 pm
Hope you enjoy it.