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Butternut Squash Sweet Potato Soup | Can't Stay Out of the Kitchen | this delicious #soup is chocked full of fresh veggies and made in the #crockpot. Great comfort food. Healthy, low calorie, #glutenfree & #vegan.

Butternut Squash Sweet Potato Soup

Teresa Ambra
This delicious soup is chocked full of fresh veggies and seasoned with thyme and rosemary. It's a hearty and filling comfort food that's also healthy, low calorie, gluten free, vegan and clean eating. On top of that it's made in the crockpot so it's easy!
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Prep Time 45 minutes
Cook Time 3 minutes
Total Time 48 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 15
Calories 91 kcal

Equipment

  • 1 large crockpot
  • 1 vegetable peeler
  • 1 sharp knife to cut vegetables, as needed
  • measuring cups
  • measuring spoons
  • 1 small sauce pan with lid
  • 1 potato masher
  • 1 soup ladle
  • 1 wooden spoon

Ingredients
  

  • 10 oz. butternut squash noodles (these are spiralized in the grocery store)
  • 10 oz. butternut squash cubes
  • 10 oz. sweet potato noodles (these are spiralized in the grocery store)
  • 10 oz. sweet potato cubes
  • 10 oz. yellow squash noodles, (zucchini will also work) (these are spiralized in the grocery store)
  • 1 leek green top removed, washed thoroughly and sliced
  • 1 to 1 1/2 cups red potatoes cubed (not peeled)
  • 1/2 red onion sliced in strips
  • 1 red bell pepper seeded and sliced in thin strips
  • 1 small head cauliflower broken into florets
  • 1 cup matchsticks carrots
  • 1/2 head broccoli broken into florets
  • 2 cloves garlic minced
  • 64 oz. ctn. vegetable broth (two 32-ounce containers)
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried thyme or more, if desired
  • 1 tsp. crushed rosemary or more, if desired
  • 1 tsp. fresh thyme for garnish

Instructions
 

  • Place butternut squash, sweet potatoes, yellow squash, leek, onion, red bell pepper strips, cauliflower florets, broccoli florets, carrots and garlic in a large crockpot.
  • Add vegetable broth, salt, pepper, thyme and rosemary.
  • Cook on high heat for approximately 3 hours.
  • Meanwhile, add red potatoes to a small saucepan filled with water.
  • Boil potatoes until tender.
  • Drain in colander.
  • Return potatoes to sauce pan and mash potatoes with a potato masher so that chunks still remain.
  • Set aside.
  • After veggies are cooked, stir in mashed potatoes to thicken soup.
  • Ladle soup into bowls, top with fresh thyme and serve.

Notes

NOTE: While I chose to use a mix of spiralized veggies and chunked veggies, you can chop the veggies any way you desire.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 91kcalCarbohydrates: 21gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 171mgPotassium: 533mgFiber: 5gSugar: 5gVitamin A: 11358IUVitamin C: 52mgCalcium: 67mgIron: 2mg
Keyword butternut squash, gluten free, main dish, soup, sweet potatoes, vegan
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