Butternut Squash Sweet Potato Soup

  • Recipe By
  • Published Apr 12th
  • Ready In1h
  • Servings8
  • Calories167
Lots of taste and beta carotene!

Butternut Squash Sweet Potato Soup Ingredients

The following are the ingredients needed to make delicious Butternut Squash Sweet Potato Soup for 8 servings:

  • 1/4 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

Butternut Squash Sweet Potato Soup Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h

To cook Butternut Squash Sweet Potato Soup, you need about 15 minutes of preparation time. The time needed to cook this Butternut Squash Sweet Potato Soup is about 45 minutes , and you can serve your Butternut Squash Sweet Potato Soup within 1 hour . The following are the steps to cook Butternut Squash Sweet Potato Soup easily:

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts

Per Serving: 167 calories; 6.3 grams of fat; 28.2 grams of carbohydrates; 2.9 grams of protein; 16 milligrams of cholesterol; 416 milligrams of sodium.

  1. Dec 1st 2017

    Made this from leftover roasted sweet potatoes and squash (from Thanksgiving) using turkey stock. It is spectacular. Following the advice of several commenters, I added ginger, turmeric an ...

  2. Nov 12th 2017

    This was great!! I didn’t have celery, and scaled the quantities up to feed my large (hungry) family. Roasted all veggies in oven first — diced about 3 sweet potatoes, 2 peppers (red and ...

  3. Oct 25th 2015

    I had never cooked with butternut squash before and this recipe made it super easy! I used a yam instead of a sweet potatoe and I added a package of firm tofu before I blended the soup for a ...

  4. Dec 2nd 2014

    I just made this recipe and wanted to say it was very good. I like a bit of spice so I added red chili flakes and a bit of fresh ginger and curry powder. Also I substituted the butter with o ...

  5. Nov 21st 2014

    Amazing, I skipped the blender and left it chunky. So delicious and satisfying. Taste the natural sweetness of the veggies. I even ate it at room temp. Delicious.

  6. Nov 20th 2014

    I have used allrecipes for years and this is my first review. This is a unique, flavorful and wonderful soup! I didn't even have to use salt and pepper because the combination of vegetable ...

  7. Oct 7th 2014

    I've prepared many recipes from Allrecipes, but I've never felt the need to comment until now. This was a really good soup! I made it as written with the exception of the celery (we didn't h ...

  8. Sep 21st 2014

    I oven roasted the squash, sweet potatoes, carrots, onions and garlic prior to adding it to the broth.

  9. Jan 3rd 2014

    This has become a favorite in our home!