Butternut Squash and Sweet Potato Soup | TasteToronto

Butternut Squash and Sweet Potato Soup

Easy

Butternut Squash and Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

Method

Butternut Squash and Sweet Potato Soup 5 Steps

  • Step 1

    Melt the butter over medium heat in a large pot. Add the onions and garlic and cook, stirring occasionally, until soft and translucent, about 5 minutes.

  • Step 2

    Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. (You can also use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)

  • Step 3

    Stir in the cinnamon, nutmeg and heavy cream (optional). Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.

  • Step 4

    This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency. 

  • Step 5

    Enjoy your soup with croutons, bread or any other of your favourite soup accompaniments. 

Tags:

Cooking At Home

Toronto Recipes

Butternut Squash and Sweet Potato Soup

Easy

Butternut Squash and Sweet Potato Soup

Nadia Boachie
written by

Nadia Boachie

Butternut Squash and Sweet Potato Soup

Yields:

Serves 6

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 40 mins

0.0

Rate This Recipe

American

Soups

Ingredients

Butternut Squash and Sweet Potato Soup

  • 4 tablespoons unsalted butter

  • 2 cups yellow onion, roughly chopped

  • 3-4 garlic cloves, peeled

  • 2 pounds pre-cut butternut squash (or one large whole butternut squash, cut into 1/2"-inch cubes)

  • 2 medium sweet potatoes, peeled and cut into 1"-inch chunks (about 1-1/2 pounds before peeling)

  • 8 cups chicken broth

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon ground black pepper

  • 1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2"-inch pieces

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 1 cup heavy cream (optional)

Send list of ingredients to myself

Method

Butternut Squash and Sweet Potato Soup 5 Steps

  • Step 1

    Melt the butter over medium heat in a large pot. Add the onions and garlic and cook, stirring occasionally, until soft and translucent, about 5 minutes.

  • Step 2

    Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. (You can also use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)

  • Step 3

    Stir in the cinnamon, nutmeg and heavy cream (optional). Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.

  • Step 4

    This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency. 

  • Step 5

    Enjoy your soup with croutons, bread or any other of your favourite soup accompaniments. 

Tags:

Cooking At Home

Toronto Recipes

Butternut Squash and Sweet Potato Soup