Creamy Sweet Potato and Butternut Squash Soup recipe

Creamy Sweet Potato and Butternut Squash Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Sweet potato soup

This butternut squash soup is creamy, sweet and lightly spiced with ginger. It's perfect for those cold winter nights.

66 people made this

IngredientsServes: 8

  • 1 (900g) butternut squash, peeled, seeded and cut into large chunks
  • 4 sweet potatoes, peeled and cut into chunks
  • 1 onion, chopped
  • 1 (5cm) piece fresh ginger, peeled and finely chopped
  • 3 cloves garlic, chopped
  • 1.5 litres water or as needed
  • 250ml natural yoghurt or to taste
  • salt and ground black pepper to taste

MethodPrep:25min ›Cook:30min ›Extra time:55min › Ready in:1hr50min

  1. Place the squash, sweet potatoes, onion, ginger and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
  2. Remove pot from heat. Place soup in batches into a liquidiser or food processor. Pulse until smooth. Return soup to pot and whisk in yoghurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

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Reviews & ratingsAverage global rating:(57)

Reviews in English (45)

Made this (used Veg stock) as a starter for Christmas dinner it was lovely.-28 Dec 2011

Made this for lunch today - I made it with home made chicken stock rather than water and I still needed to add quite a lot of salt and pepper but it turned out lovely - I will make it again-30 Nov 2011

Something else.used veg stock instead of water-19 Sep 2010

Butternut and sweet potato soup recipe South Africa

A delicious soup will not only keep you warm but also meet your craving needs with satisfaction. The mouth end flavors ingrained in every butternut and sweet potato soup droplet is a sweetness you should try in your next cooking experience. Several variations of the soup are available for you to entertain your family and friends in that special upcoming common meal. Anytime, grab one of our favorite sweet potato and butternut soup recipes for a mouthwatering soup.

SOURCES: www.onceuponachef.com, www.nigella.com, www.thehealthymaven.com, www.twopeasandtheirpod.com (Modified by the author)
Source: UGC

I am one of the cooking enthusiasts who are out there trying every new appealing recipe that rocks my attention. In my experience soup preparation is tricky but with the right recipe and skills, it never goes wrong. Bottom line, soup preparation is straightforward and only calls for a good understanding of the required ingredients and cooking procedure. Provided below are authentic and finger-licking sweet potato and butternut soup recipes that you can make at home.

The best keto soup recipes for a healthy and tasty diet

To begin, melt the butter over medium heat in a large pot and add the onions.

Cook, stirring occasionally, until soft and translucent, about 5 minutes.

Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot.

Bring to a boil, then cover and reduce the heat to low.

Simmer until vegetables are very tender, about 15 minutes.

Add the diced apple and honey.

Purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dishtowel to allow the heat to escape. Pour the blended soup into a clean pot.)

Stir in the cinnamon, mace, nutmeg, and heavy cream.

Bring to a simmer, then taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey. To thicken the soup, simmer over low heat until desired consistency is reached.


Butternut Squash and Sweet Potato Soup 5 Steps

Step 1

Melt the butter over medium heat in a large pot. Add the onions and garlic and cook, stirring occasionally, until soft and translucent, about 5 minutes.

Step 2

Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to the pot. Bring to a boil, then cover and reduce the heat to low simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. (You can also use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)

Step 3

Stir in the cinnamon, nutmeg and heavy cream (optional). Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.

Step 4

This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.

Step 5

Enjoy your soup with croutons, bread or any other of your favourite soup accompaniments.

How to Garnish This Soup

With this crisp, cool weather it&rsquos the perfect time to be making and eating a nice big &lsquool bowl of this warming butternut squash and sweet potato soup. The finishing touch? Crispy sage leaves.

Our garden is overflowing with sage. It&rsquos not one of those herbs we use a lot, but when crisped, it&rsquos magical. I wouldn&rsquot recommend eating raw sage, though. It doesn&rsquot taste great to me it tastes like pine.

Cooked up in a pan with a little oil and then sprinkled with salt? Yum! I could eat &rsquoem like potato chips! This easy crispy sage recipe is the one I use.

Other delicious garnish options for soup are:

  • Swirl in an extra dab of Greek yogurt or cream over top.
  • Some roasted squash seeds (top just before serving or they&rsquoll get soggy)
  • Drizzle of olive oil
  • Crumbled goat cheese

Butternut Squash Sweet Potato Apple Soup

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1 x
  • Category: Soup


Butternut Squash Sweet Potato Apple Soup is a creamy fall soup with the sweet flavor of apple and sweet potato paired with the rich flavor of butternut squash. This soup is perfect on a cold fall day topped with a sprinkle of cinnamon and fresh apple. If you have a baby this would make a great pureed baby food as well.


  • 1 butternut Squash, peeled and diced
  • 1 large sweet potato (or 2 small), peeled and diced
  • 2 tablespoon s olive oil
  • 1/2 cup chopped sweet onion
  • 3 cloves chopped garlic
  • 2 stalks celery, chopped
  • 1 carrots, chopped
  • I Apple, peeled and diced (use a apple for cooking or baking)-
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • Pepper to taste
  • 2 1/2 cup s ( enough to cover vegetables) chicken or vegetable broth


  1. To prepare butternut squash: put the squash in a microwave safe shallow pan with a small amount of water and cook 3-4 minutes. It should be soft to peel and dice.
  2. In a stock pot heat olive oil over medium high heat sauté garlic, onions, celery, and carrots until translucent. Add sweet potato, squash, broth and spices, cook over medium low till vegetables are tender about 30 minutes . Last 10 minutes add apple.
  3. Using an immersion blender or blender blend till smooth.
  4. Serve warm with cinnamon and fresh apple for garnish.


Use more of less broth depending on the consistency you want.[br]If your baby has tried all of the ingredients in this soup and is not allergic to any of them then this would be a great baby food.[br]Other garnish ideas: green onions, parsley and greek or plain yogurt.

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Recipe was given to me by my Mom

For more delicious soups check out my Soups Pinterest board!

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What to serve it with

Warm crusty French bread is the best thing to dip in this soup. However, if you want to keep it lighter, but still want a bit of texture to it, then why don't sprinkle some croutons on top.

We make our own easy croutons by chopping up some bread in to squares and drizzling over a little olive oil and a sprinkle of garlic granules and dried herbs. Put them in the oven for about 5 minutes to crisp up. Perfect for adding to soups and salads.

Some Greek yogurt adds some creaminess, and then we added some fresh herbs to lighten it up a bit. However, some crispy grilled bacon is an amazing addition. It adds some nice texture to it.

Yes, you can cook this in the slow cooker, and it requires no prep at all. Simply add all the ingredients to the slow cooker and cook on high for 3 hours. Blend and then serve.

This soup is always best eaten fresh, however if you do have leftovers then you can keep it in the fridge for up to 3 days. Let it cool down and then store in an air tight container in the fridge.

Yes, broccoli soup freezes really well. Allow it to completely cool first and then portion it out in to air tight containers or freezer bags (these are great for space saving as you can lay them flat) and then it will keep in the fridge for up to 3 months. Let it defrost and then you can reheat it in the microwave or heat it through on the hob.

Recipe Summary

  • 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

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 & Sweet Potato Soup

Creamy comforting Butternut Squash, Sweet Potato & apple soup made in slow cooker! A perfect cold weather soup.

I can’t get enough of thick, creamy soups in cold weather and so I am back with another of my newest favorite! I have already shared Thai butternut squash soup (slow cooker, just 8 ingredients!), butternut squash and poblano soup, spiced butternut squash soup with almonds soups here and it seems that I can’t get enough of butternut squash.

I was inspired to create this soup from memories of a soup I had last winter at our friend’s wedding. It was a beautiful wedding, weather was freezing and as soon as we were served a piping bowl of soup, all of us inhaled it in no time. The flavors were so spot on. It wasn’t overly sweet, just subtle flavors of cinnamon along with creaminess from cream and butter. Every sip tasted so good. I was shy of asking for more but how I wished I had few more bowls of that wonderful soup.

Today’s recipe was perfected with combined efforts of both of us and I was so happy when we were able to get the same flavors! This is a must try soup. First of all – it gets cooked in slow cooker, so you can just throw everything in slow cooker before leaving for work and then once back, just puree the soup and add spices, cream and butter. Serve it piping hot with crusty bread.

We still have leftovers and can’t wait for tomorrow’s lunch.

So go ahead and give this a try! If you make these or any other recipe from our blog, do tag us by using#naivecookcooks on social media channels.

Butternut Squash and Sweet Potato Soup (vegan)

Butternut Squash Sweet Potato Soup is creamy, comforting, and easy to make. Vegan and gluten-free.

I’ve decided that some of my best recipes are inspired by meals that I have when I’m out to eat. Okay, let’s be real, that’s pretty much all of my recipes.

I would love to have more time to brainstorm new dishes to make for the blog but my mind is constantly clouded by so many other things <cough, work, cough> that I need a little help here and there. There’s no shame in that, right?

Well, at least there isn’t any shame with this recipe because it turned out to be unbelievably good.

As we sat down to eat this soup paired with a nice big salad and a recorded episode of Saturday Night Live , Brandon must have proclaimed about five times how delicious he thought it was.

I tend to be overcritical with most things but I had to agree with him on this one. It was perfect. The comforting flavors of butternut squash and sweet potato come together with just enough coconut milk to give it a rich and creamy texture.

All of those flavors might sound a little sweet for soup but the coconut milk is actually very subtle and the vegetable broth and onion balance it all out. Trust me, it’s just the right amount of sweet and savory.

The texture is also incredible, thanks to my new immersion blender. I finally used a gift card I had lying around to buy one and wow, what a difference. I’m sure if you have a Vitamix, it can achieve that same smooth texture but I’m impressed with the ease and affordability (less than $40) of the immersion blender. I love that thing! As if I don’t have enough reasons to make more soup…

The Soup

Butternut Squash Sweet Potato Soup is the ultimate comfort. I’ve been on a serious butternut squash kick this year.

As for soup…. soup isn’t one of my favorites. Yes, you read that right, soup just isn’t something I go to as a meal, unless I’m super sick and then it’s my mom’s famous chicken and noodles.

BUT YOU GUYS. I made this soup, since I had extra butternut squash and sweet potatoes. Plus, I wanted something lighter, healthier, and vegan. So it came to life. And then I couldn’t stop eating it.

It’s not like I hate soup, I always enjoy a bite or two, but having a bowl of soup and nothing else for dinner is not for me. I get bored, I want more. The first night I made this soup though, I couldn’t stop taking bite, after bite, after bite.

That’s when I knew this was a winner. When a self-proclaimed non-soup-lover can’t stop eating it, that’s a good sign.

Let me tell you about this soup now. It’s so absolutely creamy – and purely because of VEGETABLES! No cream to make it creamy (although you could top with a little if your heart so desires). I love that I can make a soup that feels absolutely luxurious and therefore indulgent, but really, it’s so uber healthy! Sometimes it’s about the mind games, people.

Ok – and this time of year – time is a hot commodity, am I right? This recipe is SO EASY, you won’t have to spend all of your evenings making dinner. One pan, all ingredients cook, use the immersion blender (or a regular blender), and bam! You’ve got dinner. Healthy, satisfying, comforting dinner perfect for a cold Monday night.

I like to top it off with extra thyme, pepper, and sometimes pumpkin seeds for an extra crunch. It’s also amazing with naan, crackers, or a crusty baguette. No shortage of carbs here, ever. ?

Watch the video: Ζυμαρικά με κολοκυθάκια u0026 μπεσαμέλ στο φούρνο. Paxxi (June 2022).