Best 6 Butternut Squash Sweet Potato Soup Recipes

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Indulge in a delightful culinary journey with our delectable Butternut Squash and Sweet Potato Soup. This creamy and comforting soup is a symphony of flavors, where the natural sweetness of butternut squash harmonizes perfectly with the earthy notes of sweet potatoes. Each spoonful is a warm embrace, enveloping you in a blanket of cozy goodness.

This recipe collection offers a variety of options to suit every taste. From a classic butternut squash soup, enhanced with aromatic spices and a hint of maple syrup, to a hearty sweet potato soup, brimming with roasted vegetables and a touch of paprika, there's a soup for every occasion.

For those seeking a vegan delight, our creamy butternut squash soup, prepared with coconut milk and vegetable broth, is a symphony of plant-based flavors. And for a touch of smoky richness, our roasted butternut squash soup, infused with the essence of roasted garlic and thyme, adds a delightful depth of flavor.

Butternut squash and sweet potato soup is not just delicious, but also incredibly versatile. You can easily customize it with your favorite ingredients. Add a sprinkle of chili powder for a spicy kick, or stir in some chopped kale or spinach for an extra dose of greens. Feel free to experiment and create a soup that truly reflects your taste preferences.

With its vibrant color, velvety texture, and irresistible aroma, this soup is sure to be a hit at your next gathering. Serve it as a heartwarming appetizer or as a satisfying main course, accompanied by a crusty bread or a refreshing salad.

So, grab your cooking utensils and embark on this culinary adventure. Let the flavors of butternut squash and sweet potatoes dance on your palate and create a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH SWEET POTATO SOUP



Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
  • Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER



Sweet Potato and Butternut Squash Soup with Ginger image

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 8

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

Steps:

  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
  • Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP



My Spiced Butternut Squash, Sweet Potato, Carrot and Orange Soup image

This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.

Provided by coconutty

Categories     Yam/Sweet Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

24 ounces peeled and cubed butternut squash (weighed after peeling)
1 large sweet potato, peeled and cut in 1/2 inch dice (I used one that weighed almost a pound before peeling)
3 small carrots, sliced
1 -2 tablespoon oil
1/2 large onion, chopped
2 -3 garlic cloves, minced
1 1/2 tablespoons minced fresh gingerroot
4 cups chicken broth (I use organic low-sodium)
1/4 teaspoon cinnamon (or more to taste)
1/4 teaspoon nutmeg (or more to taste)
almond milk (I use Almond Breeze unsweetened original or unsweetened vanilla)
fresh ground pepper
salt
fresh orange juice (optional)

Steps:

  • If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
  • Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
  • While the onions are cooking, peel and dice the sweet potato and carrots.
  • Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
  • Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
  • Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
  • Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
  • Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
  • Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
  • This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
  • You can sub pumpkin pie spice for the ground spices listed.
  • Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP



Butternut Squash, Sweet Potato and Red Pepper Soup image

This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.

Provided by renjack

Categories     Yam/Sweet Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 butternut squash
1 large sweet potato
3 medium carrots or 2 large carrots
1 large red onion
2 celery ribs
1 red pepper
1 tablespoon olive oil
1 vegetable stock cube
salt and pepper
1 large fresh parsley sprig

Steps:

  • Peel the squash, sweet potato, carrots, and onion.
  • Dice the above ingredients and the red pepper and parsley.
  • Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
  • Make up a pint of stock with the stock cube and pour this over the softened vegetables.
  • Add the salt and pepper to taste, add more water if required.
  • Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
  • Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
  • Serve with nice fresh crusty bread.

Nutrition Facts : Calories 231.7, Fat 4, SaturatedFat 0.6, Sodium 79.5, Carbohydrate 50, Fiber 9.5, Sugar 13, Protein 4.6

BUTTERNUT SQUASH AND SWEET POTATO SOUP



Butternut Squash and Sweet Potato Soup image

Butternut squash has sweet, fine-textured flesh that makes a delicious puree. And unlike many varieties of squash, its skin is thin enough to peel without much trouble. Try it in our velvety version of the classic hearty soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1 orange
3 thin slices peeled fresh ginger
2 teaspoons coriander seeds
10 whole black peppercorns
2 tablespoons unsalted butter
1 Spanish onion, cut into 1/2-inch pieces
Pinch of cayenne pepper
6 cups homemade or low-sodium canned chicken stock
1 sweet potato, peeled and cut into 1-inch pieces
2 small (about 1 3/4 pounds each) butternut squash, peeled, halved and seeded, and flesh cut into 1-inch pieces
Orange Spiced Cashews, for garnish

Steps:

  • Using a vegetable peeler, remove zest from orange in long strips; reserve flesh for another use. Make a bouquet garni by wrapping zest, ginger, coriander, and peppercorns in a piece of cheesecloth; tie kitchen twine around top of bundle.
  • In a medium stockpot, melt butter over medium heat. Add onion and cayenne; cook, stirring occasionally, until onion is soft and starts to brown, 4 to 5 minutes. Add bouquet garni; cook 2 minutes more. Add stock; bring to a boil.
  • Add sweet potato and squash to pot; return to a gentle simmer, and partially cover. Cook until vegetables are just beginning to fall apart, about 25 minutes. Remove from heat, and let cool slightly.
  • In a blender, puree soup in batches, being careful not to fill more than halfway. Pour soup into a clean pot; cook over medium heat until just heated through. Serve garnished with nuts, if desired.

BUTTERNUT SQUASH AND SWEET POTATO SOUP



Butternut Squash and Sweet Potato Soup image

Make and share this Butternut Squash and Sweet Potato Soup recipe from Food.com.

Provided by lovefood

Categories     Yam/Sweet Potato

Time 1h42m

Yield 5 serving(s)

Number Of Ingredients 8

1 large sweet potato, about 400g
1 large butternut squash
4 shallots or 3 onions
olive oil
3 -5 garlic cloves, unpeeled (depending on how much you like garlic)
850 ml vegetable stock (1 1/2 pints) or 850 ml chicken stock (1 1/2 pints)
125 ml cows milk or 125 ml single cream
salt and pepper

Steps:

  • Cut potato, squash and shallots in half-length ways, brush cut sides with oil.
  • Put vegetables, cut sides down in a shallow roasting tin. Add garlic cloves. Roast in preheated oven at 190c/375f/gas mark 5 for 40 minutes or till tender and light brown.
  • When cooked ad cooled, scoop the flesh from the sweet potato and squash and put in pan saucepan with insides of the shallots. Remove the garlic peel and add the soft insides to the rest of the vegetables.
  • Add stock and a pinch of salt. Bring just to boil, reduce heat and simmer, partially cover for about 30 minutes stirring occasionally, until the vegetables are very tender.
  • Allow soup to cool the blend and puree until smooth.
  • Return soup to sauce pan and stir in milk. Season to taste then simmer for 5-10 minutes until completely heated through. Eat with a spoon full of cream swirled for effect.
  • For Vegetarian omit the Chicken Stock. For Vegan omit cows milk and single cream also.

Nutrition Facts : Calories 171.8, Fat 0.5, SaturatedFat 0.1, Sodium 36.5, Carbohydrate 43, Fiber 6.3, Sugar 7.1, Protein 3.7

Tips:

  • For the best flavor, use roasted or baked butternut squash and sweet potatoes. This brings out their natural sweetness and enhances the soup's overall flavor profile.
  • Feel free to adjust the amount of spices and seasonings to your preference. You can add more garlic, ginger, cumin, or cayenne pepper for a spicier soup, or more cinnamon and nutmeg for a sweeter version.
  • To make the soup creamier, blend it until smooth using an immersion blender or in a regular blender. You can also add a dollop of coconut milk or heavy cream for extra richness.
  • Serve the soup with a variety of toppings to add texture and flavor. Good options include roasted pumpkin seeds, chopped nuts, crumbled bacon, or a drizzle of olive oil.
  • This soup can be made ahead of time and reheated when ready to serve. It also freezes well, making it a great option for meal prep.

Conclusion:

Butternut squash and sweet potato soup is a delicious and nutritious dish that is perfect for a cold day. It is packed with vitamins, minerals, and antioxidants, making it a healthy choice for the whole family. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a holiday gathering, this soup is sure to be a hit. So next time you have some leftover butternut squash and sweet potatoes, don't hesitate to give this recipe a try. You won't be disappointed!

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