Butternut squash and sweet potato soup

Easy to make, creamy, and lightly spicy, this is the most delicious butternut squash and sweet potato soup you'll ever taste. It's pure comfort in a bowl. It's also vegan, gluten-free, and ready in about 30 minutes.

The recipe yields about 6 servings (1 cup each).

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: vegan

Keyword: Butternut squash and sweet potato soup

Servings:

Calories: 284kcal

Author: Katia

Ingredients

1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
½ tablespoon ground cumin
1 teaspoon turmeric
⅙ - ½ teaspoon cayenne pepper, or to taste
2 lb (approx 900 grams) Butternut squash, peeled and diced
1 lb (approx 450 grams) sweet potatoes, peeled and diced
3 ½ cups (840 ml) low sodium vegetable broth, use more for a thinner soup
1 teaspoon fine salt, or to taste
⅛ teaspoon ground black pepper, or to taste
½ lime or lemon juice, or to taste
3 tablespoons chopped cilantro, to serve

Instructions

Heat the olive oil in a soup pan or Dutch oven over medium-high heat. Add diced onion, and cook, stirring often, for about 4 minutes.
Stir in garlic, and cook stirring for another minute, or until fragrant.
Add diced butternut squash, potatoes, spices, broth, salt, and pepper (start with a scant 1 tsp salt, then adjust the seasoning at the end of cooking). Turn the heat to high and bring to a boil, then reduce the heat to low, cover with a lid, and simmer for about 20 minutes or until tender.
Turn the heat off, let it cool slightly, and blend partially the soup using either an immersion blender or a stand blender. If using a stand blender, for best result and your safety, read the notes in the recipe card!
Once the soup is blended, stir in lime juice and the chopped cilantro, taste, and season with more salt/pepper if needed, or more lime juice. You can also add an extra touch of broth/water if you prefer a thinner consistency.
Ladle the soup into bowls and top with extra cilantro. Serve with croutons or crusty bread, lime/lemon wedges, and your favorite crispy nuts or seeds. Enjoy!

Notes

BE CAREFUL WHILE BLENDING!

Make sure you know how your blender works. As a rule of thumb, if using a high-speed stand blender like a Vitamix, make sure you follow these simple rules to avoid a mess of hot soup all over yourself and your kitchen:

Let the soup cool slightly.
Use a spoon to transfer part of the soup to the blender (and always work in batches if you want to blend all the soup). Be careful during this process; it's still hot.
Never fill a blender bowl to the brim. Never pass the maximum fill line.
Once you've transferred the soup to the blender, you'll need to remove the cap in the lid to let the hot steam escape because hot soups create steam!
Cover the open hole with a folded tea towel to protect yourself.
Finally, blend until smooth and creamy, and carefully return the soup to the pot.

Seasoning: If you use a vegetable or chicken broth that tastes quite salty on its own, it's essential to adjust the seasoning at the end and not at the beginning, as you never really know how strong the salt from the broth is.

Leftovers: This butternut squash soup with sweet potatoes keeps well in the fridge for 3-4 days. It's also freezable: Divide it among airtight containers (leaving 1-inch space at the top) and freeze it for up to 1 month.

Nutrition facts: The nutrition values are for one portion and are based on an online nutrition calculator. It's an estimate only and should not be considered a substitute for a professional nutritionist's advice. Please see my disclosure policies.

Nutrition