Creamy Velvety Butternut Squash Sweet Potato Soup Delight
This Velvety Butternut Squash Sweet Potato Soup perfectly combines flavors and comfort for a cozy meal.
Equipment
- - Large pot
- immersion blender
Ingredients
For the Soup Base
- 2 tablespoons Butter for a dairy-free option, substitute with olive oil
- 1 cup Onions diced
- 4 cups Butternut Squash cubed
- 2 cups Sweet Potatoes cubed
- 4 cups Chicken Broth or vegetable broth for vegetarian
For Seasoning & Flavor
- 1 teaspoon Salt adjust to taste
- 1 teaspoon Black Pepper adjust to taste
- 1 medium Apple peeled and cored
- 2 tablespoons Honey maple syrup can be used instead
- 1 teaspoon Cinnamon
- 1 teaspoon Mace
- 1 teaspoon Nutmeg
- 1 teaspoon Ginger
- 1 cup Heavy Cream or coconut milk for a lighter option
Instructions
Preparation
- Start by peeling and cutting the butternut squash and sweet potatoes into 1-inch cubes to ensure even cooking. Dice the onions and peel/core the apple for a smooth blend later on.
- In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onions and sauté for about 5 minutes until they turn translucent and fragrant.
- Stir in the cubed butternut squash, sweet potatoes, 4 cups of chicken broth, salt, and black pepper. Bring everything to a boil, then reduce the heat to a simmer for approximately 15 minutes.
- Remove the pot from the heat. Add the apple and honey, then puree the mixture using an immersion blender until you reach your desired consistency.
- Return the pot to low heat and gently stir in your cinnamon, mace, nutmeg, and ginger. Let the soup simmer for an additional 5-8 minutes.
Notes
For an added texture, garnish with a sprinkle of toasted pumpkin seeds. Adjust spices according to your preferences.