butternut sweet potato soup recipe
The Best butternut sweet potato soup recipe
I’m so excited to share this butternut sweet potato soup recipe with you all. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.
The combination of butternut squash and sweet potatoes creates a deliciously rich and creamy soup that’s perfect for any occasion. Whether you’re looking for a comforting meal on a chilly day or a healthy option for your family, this recipe is sure to please.
As a busy mom, I appreciate that it’s easy to make and can be refrigerated or frozen for later use. My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of the sweet and savory flavors.
I’ve served it at family gatherings, potlucks, and even as a quick lunch for my husband’s sports teams. It’s always a hit!
The best part? This soup is packed with nutrients from the two main ingredients: butternut squash is high in vitamin A, while sweet potatoes are rich in vitamin C and fiber.
Plus, it’s gluten-free and vegan-friendly, making it an excellent option for those with dietary restrictions. So go ahead, give this recipe a try – I promise you won’t be disappointed!
Creamy Butternut Sweet Potato Soup
This comforting soup combines the sweetness of butternut squash and sweet potatoes with aromatic spices. It is perfect for a cozy dinner on a chilly day.
🥘Ingredients
For the Soup
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Butternut Sweet Potato Soup Works
This butternut sweet potato soup recipe has been a staple in our household for years – it’s easy to make, deliciously rich and creamy, and packed with nutrients from the two main ingredients.
My kids love helping me in the kitchen with this recipe; they can’t get enough of the sweet and savory flavors.
And as a busy mom, I appreciate that it’s easy to refrigerate or freeze for later use.
❓ Frequently Asked Questions About Creamy Butternut Sweet Potato Soup
Q: What type of butternut squash should I use?
A: For this recipe, you can use either the traditional butternut squash or the smaller, sweeter ‘Waltham’ variety. If using the larger squash, simply peel and dice as needed.
Q: Can I make this soup without dairy?
A: Absolutely! Simply substitute the heavy cream with a non-dairy milk alternative such as almond or soy milk. You may also omit the butter if you prefer a lighter flavor.
Q: How long does it take to cook the soup?
A: Cooking time will depend on your preferred level of doneness; however, as a general rule of thumb, allow 30-40 minutes for the vegetables to become tender.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Simply let it cool to room temperature before transferring it to an airtight container or freezer bag for storage. When ready to serve, thaw overnight in the fridge or reheat directly from frozen.
Q: What if I don’t have an immersion blender?
A: No problem! Simply transfer the cooked vegetables to a blender or food processor (in batches if necessary) and blend until smooth before returning to the pot.
