Butternut Squash and Sweet Potato Soup

This nutrient-packed and filling butternut squash and sweet potato soup is the ideal meal to whip up for a savory dinner on a long, cold night. It’s made with a handful of savory vegetables and comforting broth. Thanks to a one-pot method and an immersion blender, it’s super easy to throw together and serve within an hour. And although we doubt you’ll have any leftovers (it’s just so tasty!), it does store exceptionally well and can even be frozen to enjoy when all that you’re craving is a hearty and comforting bowl of soup.

Ingredients for Butternut Squash and Sweet Potato Soup

• Olive oil: Medium EVOO will add a slight nutty flavor but won’t overpower any of the other ingredients.
• Vegetables:  You’ll combine onions, celery ribs, carrots, butternut squash, sweet potato, summer squash and minced garlic for maximum flavor.
• Vegetable broth: Grab some broth at the store or make your own for a boost in both flavor and nutrition.
• Spices:  Use dried savory or herbes de Provence and freshly ground pepper.
• Optional: Freshly grated Parmesan cheese. If you’d like this butternut squash and sweet potato soup to remain vegan, feel free to leave this out.

Directions

Step 1: Cook the vegetables

In a Dutch oven, heat oil over medium heat. Add chopped onions, celery and carrots. Cook them until the onion is tender, for six to eight minutes. Stir in cubed butternut squash, sweet potato and summer squash. Stir frequently and lightly brown the squash and sweet potato for five to seven minutes. Add the minced garlic and cook for an additional minute.

Step 2: Add the broth and boil

Add the broth, herbs and pepper and bring it to a boil. Reduce the heat and simmer uncovered until vegetables are tender, for 20 to 25 minutes.

Step 3: Puree the soup

Puree the soup until it is completely smooth using an immersion blender. If you don’t have an immersion blender, allow the soup to cool slightly and then puree it in a blender in batches. Then return the soup to the pan and heat it through. If desired, top with grated cheese.

Recipe Variations

• Make it with another broth: This is originally a vegetarian (or vegan) soup. But this is an excellent place to use any leftover homemade bone broth.
• Swap out the spices: Fresh or dried sage is a savory, complementary herb to use with these vegetables.
• Add cream: This soup is already rich and creamy but you can add even more flavor and a thicker texture by adding cream to the mix. Add the cream once the soup has blended.

How to Store Butternut Squash and Sweet Potato Soup

Store any leftovers in an airtight container in the refrigerator or in the pot you cook it in (with a lid) for easy re-warming. Consume any leftovers within five days.

Can you freeze butternut squash and sweet potato soup?

Yes. Freezing this soup ahead of time is a wonderful way to enjoy it months down the road when you don’t have the time to make it but are craving a hearty and warming meal. First make the soup and allow it to cool completely. Store it in a freezer safe airtight container, like a glass Mason jar or a plastic container with a well-fitting lid. Just be sure to leave room at the top for expansion. It’ll freeze for at least three months if stored properly.

Butternut Squash and Sweet Potato Soup Tips

Can I use other types of squash?

If you don’t have butternut squash on hand you can swap out the type that you use – but be aware that the flavor will change a bit. While butternut squash soup and sweet potato soup is a classic fall staple, you can use any winter squash for this soup recipe. Buttercup, Hubbard, sugar pumpkins and acorn squash can all be used interchangeably with this recipe.

My squash is taking forever to soften. What else can I do?

Sometimes squash takes awhile to soften enough to puree. If you’d like, you can roast the vegetables first. To do this, roast vegetables on a sheet pan with a generous drizzle of EVOO and coarsely ground salt sprinkled over the top. Once the vegetables have softened,  continue on with the recipe as outlined above. Roasting the veggies should take about 45 minutes and cut the cooking time, as the ingredients are already softened. As a bonus, roasting will bring out the hearty flavors of the vegetables in a more robust way and add to the overall flavors of the soup.

What should I serve with this soup?

This soup is lovely served alongside a hearty apple sausage, as an appetizer to black bean burgers or with a side of green beans, roasted beets or balsamic Brussels sprouts.