Sweet Potato Butternut Squash Soup
This sweet potato butternut squash soup is super simple, healthy, and delicious! All you need is a few simple ingredients, your stove, and an immersion blender to whip up this classic fall soup.
Servings: 4 servings
Calories: 231kcal
Equipment
- 1 Immersion blender or mixer
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely diced
- 1 tablespoon ginger minced
- 1 pound butternut squash peeled and diced
- 1 pound sweet potato peeled and diced
- 2 ½ cups vegetable broth more if needed
- salt and pepper to taste
- ¼ teaspoon ground nutmeg
- chopped parsley, pumpkin seeds, chili flakes (optional) for garnish
Instructions
- Preheat some olive oil in a pot over medium heat. Then sauté the onion and ginger until the onion starts to turn translucent.2 tablespoons extra virgin olive oil, 1 yellow onion, 1 tablespoon ginger
- Next, add the sweet potato and butternut squash cubes. Sauté for 4-5 minutes.1 pound butternut squash, 1 pound sweet potato
- Now add the vegetable broth. Cover the pot, bring to a boil, then reduce to a simmer and let everything cook for 20-25 minutes.2 ½ cups vegetable broth
- Blend with an immersion blender. Season with salt, pepper, and ground nutmeg.salt and pepper, ¼ teaspoon ground nutmeg
- Garnish the soup and enjoy!chopped parsley, pumpkin seeds, chili flakes (optional)
Notes
- If you prefer the soup a little thinner, you can use 3 cups of vegetable broth or more. The soup is a little thicker when using 2.5 cups of liquid, so feel free to thin it to your preferences.
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 656mg | Potassium: 829mg | Fiber: 6g | Sugar: 10g | Vitamin A: 28456IU | Vitamin C: 29mg | Calcium: 95mg | Iron: 2mg