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
- Olive oil
- Yellow onion
- Garlic
- Butternut squash
- Sweet potato
- Vegetable broth (or chicken broth)
- Ground ginger
- Ground cinnamon
- Ground nutmeg
- Salt and black pepper
- Optional: Heavy cream or coconut milk
- Preparation Instructions:
Instructions
- Peel, seed, and cube the butternut squash and sweet potato into 1-inch pieces. Chop the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion until softened (about 5-7 minutes), then add garlic for another minute.
- Stir in the cubed butternut squash and sweet potato until coated with oil.
- Pour in vegetable or chicken broth, add ginger, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes until vegetables are tender.
- Blend until smooth using an immersion blender or by carefully transferring to a regular blender.
- If desired, stir in heavy cream or coconut milk before adjusting seasoning.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g (includes monounsaturated fat)
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg