Description
A cozy, creamy, and nutritious soup combining butternut squash and sweet potatoes with warming spices. Perfect for beginner cooks seeking comfort food.
Ingredients
2 medium yellow onions, peeled
1 tablespoon unsalted butter (optional for vegan recipe)
1 tablespoon olive oil
2 tablespoon light brown sugar
1 tablespoon minced fresh garlic
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1½ teaspoon kosher salt
½ teaspoon ground black pepper
3 to 3½ lb butternut squash, halved, peeled, and cored
2½ lb red sweet potatoes or garnet yams, peeled
6 to 8 cups low sodium chicken or vegetable broth
Instructions
Halve and thinly slice the onions.
Heat butter and olive oil in the pot; for vegan, omit butter.
Add onions, brown sugar, garlic, ginger, cinnamon, salt, and pepper; sauté until onions are golden and tender, 10-15 minutes.
Cut butternut squash and sweet potatoes into 1½ inch pieces; add to pot with broth.
Cook under pressure for 16 minutes (Instant Pot) or simmer on stove until tender.
Blend soup with immersion blender until smooth and creamy.
Add broth to thin if desired, reheat, and season to taste.
Notes
For vegan option, omit butter and increase olive oil.
Adjust broth amount for desired thickness.
Store leftovers in airtight container up to 4 days or freeze.
Add toppings like herbs, goat cheese, or pepitas for extra flavor.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Sauté, simmer, blend
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Cut butternut squash, sweet potatoes, honey, chicken broth, Butternut squash, coconut milk, curry powder