Recipe: Perfect Sweet potato and butternut squash soup

Sweet potato and butternut squash soup. 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 I've made this at least once a week recently with all the snow, sometimes with sweet potatoes and sometimes subbing regular potatoes and some. Butternut Squash Sweet Potato Soup is creamy, comforting, and easy to make.

Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Butternut squash and sweet potatoes combine perfectly in this pureed soup. Melt butter in a large pot over medium-high heat. You can cook Sweet potato and butternut squash soup using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Sweet potato and butternut squash soup

1. It's of the soup.
2. You need 1 tbsp of olive oil.
3. You need 2 tsp of minced garlic.
4. It's 1/2 medium of onion / diced.
5. You need 2 medium of sized butternut squash/ peeled, seeded and cut into 2" cubes.
6. It's 2 medium of sweet potatoes / peeled and cut into 2" cubes.
7. Prepare 3 cup of vegetable stock.
8. It's 1/2 tsp of ground sage.
9. It's 1/2 tbsp of salt.
10. It's 1 tsp of ground white pepper.
11. You need 1/3 cup of heavy cream.
12. It's 1 tbsp of salted butter.

This creamy soup is made with a base of butternut squash, sweet potatoes, and a dash of green apples. Warm and sassy spices are layered one after the other to create a complex flavor profile, and a splash of coconut milk sends the creaminess factor through the roof. One thing I'm always amazed with is just how beautiful meals made of veggies are :) Also, for those looking to eat more vegetables, this is the easiest. Is there anything quite as satisfying when it's cold outside than a huge bowl of steaming soup, served alongside a buttered crusty roll?

Sweet potato and butternut squash soup step by step

1. In large dutch oven, place oil in heated pan..
2. Saute onions and garlic until onion becomes translucent. ( just a few minutes ).
3. Add in all other ingredients except for cream and bring to a soft boil. Then reduce to simmer..
4. Cook until squash and sweet potatoes are tender. About 20 minutes or so..
5. Transfer soup to a blender and add cream. Blend until smooth. Be very careful when blending hot liquids!.
6. Return soup to pot and heat again a minute or so more. Check now for any need for added salt or pepper. ( to your liking ) Add in butter and stir in until melted..
7. Serve. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves..
8. ****** For fried sage leaves just add sage leaves in hot oil and fry.****** super easy and very pretty.

And this butternut squash and sweet potato version is SO healthy, and incredibly easy to make. If you love this, you've GOT to try our chicken noodle soup. Butternut squash - Make sure the butternut squash has a dark, matte skin - this shows its ripeness. See our instructions for How To Peel and Cut a Blend and then serve. How to store Sweet Potato and Butternut Squash Soup.