A velvety smooth soup

Butternut Squash & Sweet Potato Soup 

Butternut Squash and Sweet Potato Soup

1/2 tablespoon extra-virgin olive oil
1/2 cup chopped onion
4 cups water or Vegetable Broth
1 pound butternut squash, peeled & cut into 1-inch cubes
1 pound sweet potatoes, peeled & cut into 1-inch cubes
1 teaspoon fresh minced ginger root or 1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add water or broth and remaining ingredients to saucepan, and bring to a boil. Reduce heat, and cover. Simmer 30 minutes, or until vegetables are tender.

Remove vegetables with a slotted spoon and place in a food processor or blender. Puree until smooth. (You may need to do this in two batches because filling your processor or blender more than half full could cause the hot soup to pop the lid.) Return to heat, and stir well. Use a whisk, if necessary, to smooth out the texture. Cook another 5-10 minutes, and serve.

Yield: 6 servings (serving size = about 1 cup)

Recipe Notes

  • Use leeks instead of onions (white parts only).


  1. chris Edwards says:

    Made it last night……loved by all took rest to work for lunch great meal

  2. Is this like the Autumn Squash soup you can get at Panera Bread?

  3. Rosie Jones says:

    I love your almond butter bites. I tweek occasionally depending on what I have on hand and I roll mine in the coconut instead of it being within the bites. Have shared them with friends and family. They are one of my favorite snacks. I also have enjoyed all the soups too that I have made so far, my favorite is the potato one. Shared it with my book club and they all loved it; easy, good, and warm on a cold winter days. Getting ready to make the butternut squash and sweet potato one this afternoon. Thank you for your input and your sight. It has been encouraging. Fighting the good fight in 2016! Many blessings to you, Kristen.

    • Rosie, thanks so much for your feedback! I always love hearing when people enjoy the recipes. 🙂 You mentioned three of my favorites in your comments. May God bless you abundantly as you seek Him!

  4. I just made this (used 2 cups of veggie broth because that’s all I had and 2 cups of water) and oh man it is delicious!!! Perfect and hearty for this cold New York day. I’ll definitely be revisiting this recipe (seems like it would also freeze well). Thanks!

  5. Grace Bowling says:

    Could you substitute sweet potato for pumpkin?

    And would sweetpotato & pumpkin be a good combo?