Butternut Squash Sweet Potato Soup: A Delicious & Healthy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large sweet potato (about 1 pound), peeled and cubed
- 4 cups vegetable broth (or chicken broth)
- Spices: 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional: 1/4 cup heavy cream or coconut milk
- Instructions for Preparation:
Instructions
- Prepare the vegetables by peeling, seeding, and cubing the butternut squash and sweet potato into roughly 1-inch pieces. Chop the onion and mince the garlic.
- In a large pot over medium heat, warm olive oil. Add the chopped onion and sauté until softened (5-7 minutes). Stir in minced garlic and cook for another minute.
- Pour in vegetable broth along with cubed butternut squash and sweet potato. Add spices, salt, and pepper; bring to a boil before reducing heat to simmer for about 20-25 minutes until vegetables are tender.
- Blend the soup using an immersion blender or regular blender until smooth.
- If desired, stir in heavy cream or coconut milk for extra creaminess. Adjust seasoning as needed.
- Serve warm topped with fresh herbs or nuts.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 5g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg