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

This sumptuous Sweet Potato Butternut Squash Soup is perfect comfort food on bleary, cold winter days. It’s filled with apples, leeks, sweet potatoes, butternut squash & fresh ginger & lightly seasoned with cinnamon. Healthy, low calorie, clean eating, gluten free & vegan.

• large Dutch oven with lid
• wooden spoon
• vegetable peeler
• sharp knife
• sharp knife
• measuring cups
• measuring spoons
• immersion blender

• 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)

1. Pour vegetable broth into a large Dutch oven or stock pot.
2. Add butternut squash, sweet potatoes, apples, leeks, garlic, onion, ginger, cinnamon and salt.
3. Cover with lid and bring veggies to a simmer.
4. Cook over low to medium heat until sweet potatoes are tender about 30 minutes.

5. With an immersion blender, puree soup until smooth.

6. If desired, add additional broth to thin the soup.

7. Ladle soup into bowls.
8. Garnish with pumpkin seeds and cinnamon, if desired.

NOTE: Speed up preparation time by using pre-cut butternut squash, sweet potatoes and diced onions from the grocery store. (This will cut your preparation time down to about 10 minutes).

 

^© Can’t Stay Out of the Kitchen

Nutrition Facts

Sweet Potato Butternut Squash Soup

Amount Per Serving

Calories 104 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0.3g 2%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.3g

Sodium 376mg 16%

Potassium 405mg 12%

Total Carbohydrates 23g 8%

Dietary Fiber 4g 16%

Sugars 8g

Protein 2g 4%

Vitamin A 241%

Vitamin C 28%

Calcium 6%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

Main Dish, Soup, Stews and Chowders

American

butternut squash, gluten free, main dish, soup, sweet potatoes, vegan

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

This sumptuous Sweet Potato Butternut Squash Soup is perfect comfort food on bleary, cold winter days. It’s filled with apples, leeks, sweet potatoes, butternut squash & fresh ginger & lightly seasoned with cinnamon. Healthy, low calorie, clean eating, gluten free & vegan.

• large Dutch oven with lid
• wooden spoon
• vegetable peeler
• sharp knife
• sharp knife
• measuring cups
• measuring spoons
• immersion blender

• 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)

1. Pour vegetable broth into a large Dutch oven or stock pot.
2. Add butternut squash, sweet potatoes, apples, leeks, garlic, onion, ginger, cinnamon and salt.
3. Cover with lid and bring veggies to a simmer.
4. Cook over low to medium heat until sweet potatoes are tender about 30 minutes.

5. With an immersion blender, puree soup until smooth.

6. If desired, add additional broth to thin the soup.

7. Ladle soup into bowls.
8. Garnish with pumpkin seeds and cinnamon, if desired.

NOTE: Speed up preparation time by using pre-cut butternut squash, sweet potatoes and diced onions from the grocery store. (This will cut your preparation time down to about 10 minutes).

 

^© Can’t Stay Out of the Kitchen

Nutrition Facts

Sweet Potato Butternut Squash Soup

Amount Per Serving

Calories 104 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0.3g 2%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.3g

Sodium 376mg 16%

Potassium 405mg 12%

Total Carbohydrates 23g 8%

Dietary Fiber 4g 16%

Sugars 8g

Protein 2g 4%

Vitamin A 241%

Vitamin C 28%

Calcium 6%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

Main Dish, Soup, Stews and Chowders

American

butternut squash, gluten free, main dish, soup, sweet potatoes, vegan