Butternut Squash Sweet Potato Soup Food

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SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER



Sweet Potato and Butternut Squash Soup with Ginger image

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 8

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

Steps:

  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
  • Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams

BUTTERNUT SQUASH & SWEET POTATO SOUP



Butternut Squash & Sweet Potato Soup image

This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.

Provided by Jennifer Segal

Categories     Soups

Yield 6-8

Number Of Ingredients 13

3 tablespoons unsalted butter
2 cups roughly chopped yellow onions
2 pounds pre-cut butternut squash
2 medium sweet potatoes, peeled and cut into 1-inch chunks (about 1½ pounds before peeling)
8 cups chicken broth
1½ teaspoons salt
½ teaspoon ground black pepper
1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into ½-inch pieces
3 tablespoons honey
½ teaspoon ground cinnamon
¼ teaspoon ground mace
⅛ teaspoon ground nutmeg
1 cup heavy cream

Steps:

  • Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  • 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 honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, 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.)
  • Stir in the cinnamon, mace, nutmeg, and heavy cream. 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.
  • Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer. While reheating, add a bit of water if necessary to thin it to your desired consistency.)

Nutrition Facts : Calories 359, Fat 18 g, Carbohydrate 43 g, Protein 9 g, SaturatedFat 10 g, Sugar 19 g, Fiber 5 g, Sodium 816 mg, Cholesterol 59 mg

BUTTERNUT SQUASH, POTATO AND GINGER SOUP



Butternut Squash, Potato and Ginger Soup image

Top this gorgeous autumnal soup with toasted pepitas and fresh rosemary.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 12

2 tablespoons unsalted butter
1 cup chopped sweet onion
1 cup peeled chopped potato
1 tablespoon peeled chopped fresh ginger
Pinch of freshly grated nutmeg
1 clove garlic, minced
1 sprig fresh thyme, plus more leaves, for serving
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups chopped peeled butternut squash
1/4 to 1/2 cup heavy cream, plus more for drizzling (optional)
Toasted pepitas, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
  • Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.

BUTTERNUT SQUASH AND SWEET POTATO SOUP



Butternut Squash and Sweet Potato Soup image

A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side.

Provided by Miriam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

2 tablespoons unsalted butter
1 cup diced red onion
6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
2 sweet potatoes, peeled and cut into 1-inch cubes
6 cups reduced-sodium vegetable broth, or as needed
3 tablespoons chopped fresh thyme
1 tablespoon grated fresh ginger root
1 teaspoon ground turmeric
½ teaspoon ground coriander
¼ teaspoon ground black pepper
1 green chile pepper, halved lengthwise
1 cup silken tofu, divided
salt to taste

Steps:

  • Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
  • Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 41.5 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 6.1 g, Protein 6.1 g, SaturatedFat 2.7 g, Sodium 266 mg, Sugar 9.3 g

SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST



Sweet potato & butternut squash soup with lemon & garlic toast image

Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlicky, zesty ciabatta slices for dipping

Provided by James Martin

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 1h30m

Number Of Ingredients 17

500g sweet potatoes, peeled and diced
1 butternut squash, peeled, deseeded and diced
1 tbsp clear honey
1 tbsp olive oil, plus a drizzle
2 onions, roughly chopped
3 garlic cloves, crushed
1l vegetable or chicken stock
1 tsp cinnamon
1 tsp grated nutmeg
100ml double cream
1 tbsp olive oil
3 garlic cloves, crushed
100g butter, at room temperature
zest 1 lemon
2 tbsp snipped chives
1 tbsp chopped thyme
2 ciabatta loaves, cut into slices

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
  • Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
  • Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
  • To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
  • Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.

Nutrition Facts : Calories 435 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

SUPERB SQUASH SOUP



Superb squash soup image

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.

Provided by Jamie Oliver

Categories     Starters     Jamie at Home     Vegetables     Dinner Party     Gorgeous Winter Soups     Thanksgiving     Bonfire night recipes

Time 55m

Yield 8

Number Of Ingredients 15

2 red onions
2 carrots
4 cloves garlic
2 sticks of celery
½ - 1 fresh red chilli
2 sprigs fresh rosemary
olive oil
16 fresh sage leaves
2 kg butternut squash, onion squash or musque de Provence
2 litres organic chicken or vegetable stock
extra virgin olive oil
CROUTONS
extra virgin olive oil
16 slices of ciabatta bread
Parmesan cheese

Steps:

  • Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
  • Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
  • Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
  • Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
  • For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
  • When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée - leave it slightly chunky, if you prefer.
  • Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
  • Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

Nutrition Facts : Calories 266 calories, Fat 7.8 g fat, SaturatedFat 2 g saturated fat, Protein 9.3 g protein, Carbohydrate 43.5 g carbohydrate, Sugar 17.6 g sugar, Sodium 3.13 g salt, Fiber 7.6 g fibre

ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP



Roasted Butternut Squash & Sweet Potato Soup image

Squash was something my parents cooked when I was a kid, not often--but often enough. And they usually did the butter/brown sugar thing. I thought these people were crazy! Veggie massacre! I stayed far away and happily ate my "safe and sound" corn and carrots and beans. This past winter, there was squash of all kinds on sale...

Provided by Bobbi Jo Woods

Categories     Other Main Dishes

Time 1h5m

Number Of Ingredients 9

1 large butternut squash
1 large sweet potato
olive oil
salt and pepper
1 pat of butter
3 onions or 4 shallots, diced
3 clove garlic
1 1/2 pt vegetable or chicken stock
1 c half and half

Steps:

  • 1. Preheat oven to 375 F, scrub squash and sweet potato.
  • 2. Cut the squash & sweet potato in half, lengthwise, scooping out the seeds of the squash.
  • 3. Rub the cut sides with a little oil, and sprinkle salt & pepper, then place cut side-down on a baking sheet and bake for 20-30 minutes or until tender when pierced with a fork (if using fresh garlic cloves instead of jarred minced garlic, add these as well to the baking pan).
  • 4. While baking the vegetables, heat butter in a pot and add the onion or shallots and garlic and cook until just soft.
  • 5. Remove squash and sweet potato from the oven, and set aside to let rest until cool enough to handle with your hands.
  • 6. Scoop out the flesh from the potato and squash, and remove all the skin.
  • 7. Place veggies into the pot with the broth, and cook for 10-15 minutes until the potato & squash is even more tender.
  • 8. Remove the pot from the heat, allowing the veggie & broth mix to cool down a bit, then in batches, run the broth and vegetable mixture through the food processor or blender until pureed to a smooth consistency.
  • 9. Return the mixture to the pot, Reduce heat and stir in milk, adding salt & pepper to taste.
  • 10. Simmer for about 5-10 minutes until heated through, and serve.

MOROCCAN BUTTERNUT SQUASH & SWEET POTATO TAGINE



Moroccan Butternut Squash & Sweet Potato Tagine image

A healthy aromatic Moroccan-inspired vegan dinner recipe

Provided by Julia

Categories     Main Course

Time 35m

Number Of Ingredients 18

2 tablespoons grapeseed oil
1 medium-sized yellow onion, diced
1 medium-sized sweet potato, chopped into 1/2" cubes (2 cups)
½ medium butternut squash, peeled and chopped into ½" cubes (3 cups)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garlic powder
¼ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon red pepper flakes
1 teaspoon salt or to taste
¾ cup vegetable broth, separated
2 tablespoons lemon juice
1 cup dried apricots, chopped
1 can garbanzo beans, drained
1 cup brown rice, uncooked
2 cups water
½ cup chopped cilantro, optional

Steps:

  • Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.
  • Add oil to a tagine or skillet and heat to medium-high.
  • Sauté onion and sweet potato for 3 minutes.
  • Add butternut squash, stir.
  • Add ¼ cup vegetable broth, all the spices and salt, stir, cover tagine and cook 5 minutes
  • Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice and dried apricots.
  • Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.

Nutrition Facts : Calories 341 calories, Carbohydrate 59 grams carbohydrates, Fat 9 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, ServingSize 1 serving, Sugar 17 grams sugar, UnsaturatedFat 0 grams unsaturated fat

BUTTERNUT SQUASH AND SWEET POTATO SOUP | SLIMMING & WEIGHT WATCHERS FRIENDLY



Butternut Squash and Sweet Potato Soup | Slimming & Weight Watchers Friendly image

This soup has a 'bit of a kick' and is guaranteed to warm you up on cold winter days. Don't worry, if you're not a fan of chilli you can leave it out.

Provided by Kate

Categories     Dinner     Lunch     Snacks

Time 25m

Number Of Ingredients 8

400 g Butternut Squash ((Or Pumpkin) cut into chunks)
400 g Sweet Potato (cut into chunks)
2 Vegetable Stock Cubes (or 2 Chicken)
1 pinch Chilli Flakes (Optional - you can also use a 1/4 - 1/2 of fresh chilli depending on how spicy you like it)
1 Onion (peeled and cut in half)
500 ml Water
low calorie cooking spray
Salt and Pepper to taste

Steps:

  • Add onion (and chilli if you're using fresh) to mixing bowl & chop 3 seconds, speed 5. Scrape down sides of bowl
  • Spray with low calorie cooking spray and add chilli flakes/powder & sauté on Veroma for 4 minutes, speed 1
  • Add the butternut squash, sweet potato and stock, then add enough water to just cover the ingredients
  • Cook for 20 minutes at 100 degrees, speed 1
  • Once cooked make sure the veg is soft (if not give it a few more minutes) and purée (1 minute on speed 10)
  • Check the seasoning and add a little salt and pepper if necessary
  • Serve with a spoonful of cream swirled on top if you fancy it

Nutrition Facts : Calories 207 kcal, Carbohydrate 40 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 950 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving

BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP



Butternut Squash, Sweet Potato and Red Pepper Soup image

This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.

Provided by renjack

Categories     Yam/Sweet Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 butternut squash
1 large sweet potato
3 medium carrots or 2 large carrots
1 large red onion
2 celery ribs
1 red pepper
1 tablespoon olive oil
1 vegetable stock cube
salt and pepper
1 large fresh parsley sprig

Steps:

  • Peel the squash, sweet potato, carrots, and onion.
  • Dice the above ingredients and the red pepper and parsley.
  • Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
  • Make up a pint of stock with the stock cube and pour this over the softened vegetables.
  • Add the salt and pepper to taste, add more water if required.
  • Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
  • Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
  • Serve with nice fresh crusty bread.

Nutrition Facts : Calories 231.7, Fat 4, SaturatedFat 0.6, Sodium 79.5, Carbohydrate 50, Fiber 9.5, Sugar 13, Protein 4.6

BUTTERNUT SQUASH, LEEK AND POTATO SOUP



Butternut Squash, Leek and Potato Soup image

Add a bit of heavy cream to make this pureed soup even more decadent.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10

2 tablespoons olive oil, plus more, for drizzling
1 cup sliced leeks, white and light green parts only
1 cup chopped peeled potato
Kosher salt and freshly ground black pepper
1 bay leaf
1 medium clove garlic, minced
1/2 teaspoon chopped fresh rosemary, plus 1 sprig fresh rosemary, plus leaves, for serving
3 1/2 cups low-sodium vegetable broth
3 cups diced peeled butternut squash
1/4 to 1/2 cup heavy cream, as desired

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
  • Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil.
  • Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

BUTTERNUT SQUASH AND SWEET POTATO SOUP



Butternut Squash and Sweet Potato Soup image

Make and share this Butternut Squash and Sweet Potato Soup recipe from Food.com.

Provided by lovefood

Categories     Yam/Sweet Potato

Time 1h42m

Yield 5 serving(s)

Number Of Ingredients 8

1 large sweet potato, about 400g
1 large butternut squash
4 shallots or 3 onions
olive oil
3 -5 garlic cloves, unpeeled (depending on how much you like garlic)
850 ml vegetable stock (1 1/2 pints) or 850 ml chicken stock (1 1/2 pints)
125 ml cows milk or 125 ml single cream
salt and pepper

Steps:

  • Cut potato, squash and shallots in half-length ways, brush cut sides with oil.
  • Put vegetables, cut sides down in a shallow roasting tin. Add garlic cloves. Roast in preheated oven at 190c/375f/gas mark 5 for 40 minutes or till tender and light brown.
  • When cooked ad cooled, scoop the flesh from the sweet potato and squash and put in pan saucepan with insides of the shallots. Remove the garlic peel and add the soft insides to the rest of the vegetables.
  • Add stock and a pinch of salt. Bring just to boil, reduce heat and simmer, partially cover for about 30 minutes stirring occasionally, until the vegetables are very tender.
  • Allow soup to cool the blend and puree until smooth.
  • Return soup to sauce pan and stir in milk. Season to taste then simmer for 5-10 minutes until completely heated through. Eat with a spoon full of cream swirled for effect.
  • For Vegetarian omit the Chicken Stock. For Vegan omit cows milk and single cream also.

Nutrition Facts : Calories 171.8, Fat 0.5, SaturatedFat 0.1, Sodium 36.5, Carbohydrate 43, Fiber 6.3, Sugar 7.1, Protein 3.7

AUTUMN SQUASH AND SWEET POTATO SOUP RECIPE



Autumn Squash and Sweet Potato Soup Recipe image

This Butternut Squash and Sweet Potato Soup is the ultimate in Fall and Winter comfort food. Roasting the squash and potatoes add such a deep caramelized flavor that is just unbeatable!

Provided by The Chunky Chef

Categories     Main Course     Soup

Time 1h5m

Number Of Ingredients 22

1 large butternut squash (peeled, seeded, and cubed into 1 inch pieces (about 5 cups))
1 - 2 large sweet potatoes (peeled and cubed into 1 inch pieces (about 5 cups))
1 large carrot (peeled and cut into 1 inch pieces)
1/2 large yellow onion (peeled and cut into large pieces)
3 cloves garlic (minced)
3 Tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp unsalted butter
1/2 large yellow onion (diced)
1 large carrot (peeled and diced)
2 ribs celery (diced)
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp dried rosemary
1/4 tsp ground sage
1/4 tsp ground nutmeg
6 cups reduced sodium chicken broth
drizzle of heavy cream
dollop of sour cream
roasted salted pumpkin seeds

Steps:

  • Preheat oven to 400°F and set out a large baking sheet.
  • To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic).
  • Add oil, salt and pepper and stir to combine well. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Stir halfway through baking.
  • Start this process during the second half of the vegetables roasting, when you have about 10 minutes left.
  • Add butter to a large dutch oven or stockpot (whatever you would normally cook a big batch of soup in), and heat over MED HIGH heat.
  • Once melted, add diced onion, diced carrot, and diced celery. Sprinkle with salt and pepper and stir.
  • Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and lightly golden.
  • Stir in cinnamon, rosemary, sage and nutmeg.
  • Add roasted vegetables from the baking sheet, then pour in chicken broth.
  • Use an immersion blender to puree the soup until smooth or desired texture is reached.
  • Continue heating until hot throughout (this time will vary from person to person), mine just took about 5 minutes. Taste, and add salt and pepper if necessary.
  • Serve hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.

Nutrition Facts : Calories 271 kcal, Carbohydrate 43 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 585 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving

BUTTERNUT SQUASH SWEET POTATO SOUP



Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
  • Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g

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Preheat oven to 400°F. Line baking sheet with parchment paper. On prepared pan, toss together squash, garlic, sweet potato, onion, oil, 1/2 tsp of the salt and pepper until coated. Bake, flipping halfway through, until vegetables are tender, …
From canadianliving.com


SWEET POTATO, LEEK AND BUTTERNUT SQUASH SOUP - THE FOOD GAYS
In a large pot, heat up butter on medium heat. Add leeks, onion, and celery. Season with salt and pepper. Add garlic, thyme, paprika, rosemary, nutmeg and another pinch of salt if …
From foodgays.com
Estimated Reading Time 1 min
  • In a large pot, heat up butter on medium heat. Add leeks, onion, and celery. Season with salt and pepper. Add garlic, thyme, paprika, rosemary, nutmeg and another pinch of salt if needed. Cook for 5-6 minutes, then add broth to the pot, followed by the sweet potato and butternut squash.
  • Bring to a boil, then lower heat and simmer for 15 minutes until all vegetables are tender. Carefully transfer mixture to a blender, or use a hand-immersion blender to blitz until completely smooth.


SLOW COOKER BUTTERNUT SQUASH AND SWEET POTATO SOUP ...
This Slow Cooker Butternut Squash and Sweet Potato Soup can be prepped the night before to save even more time the next day! Also try my Instant Pot Butternut Squash …
From kristineskitchenblog.com
4.7/5 (6)
Total Time 3 hrs 15 mins
Category Soup
Calories 125 per serving
  • Puree the soup until smooth, either with an immersion blender or by transferring to a counter-top blender in batches. Taste and add additional salt and pepper as needed.


BUTTERNUT SQUASH + SWEET POTATO SOUP - BLISSFUL BASIL
Add in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg. Gently stir. Turn up the heat to medium-high, cover, and …
From blissfulbasil.com
5/5 (12)
Category Soup
Cuisine American
Total Time 45 mins
  • Heat coconut oil in a dutch oven or large stock pot over medium-low heat. Add onion to pot and cook until translucent (5-7 minutes).
  • Add in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg. Gently stir.
  • Turn up the heat to medium-high, cover, and cook for 20-25 minutes or until veggies are fork-tender. Turn off heat.
  • Using an immersion blender, begin to pureé the soup, adding in the coconut milk and sea salt after a few minutes. (be patient as it will take 5-8 minutes to get your soup silky smooth depending on the strength of your immersion blender).


AUTUMN BUTTERNUT SQUASH AND SWEET POTATO SOUP
How to Make Sweet Potato Butternut Squash Soup: Peel and cut. Peel the squash and sweet potatoes and chop into half-inch cubes. Sauté onion. In a large stock pot …
From tastesbetterfromscratch.com
4.9/5 (20)
Total Time 40 mins
Category Main Course, Soup
Calories 385 per serving
  • Peel the squash and sweet potatoes and chop into half-inch cubes. You will want about 3 cups of each.
  • In a large stock pot over medium heat, sauté the onion until translucent; push to the side of the pan.


BUTTERNUT SQUASH AND SWEET POTATO SOUP - TASTETORONTO
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 …
From tastetoronto.com
Cuisine American
Category Soups
Servings 6
Total Time 1 hr
  • 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.
  • 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.)
  • 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.
  • This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.


SWEET POTATO AND BUTTERNUT SQUASH SOUP - HUNGRY HEALTHY HAPPY
Step by step. One: Chop the sweet potato, butternut squash and onion. Mince the garlic. Two: Heat a little oil in a large soup pan and fry the onion, garlic, sweet potato and …
From hungryhealthyhappy.com
Ratings 58
Calories 138 per serving
Category Soup
  • Heat a little oil in a large soup pan and fry the onion, garlic, sweet potato and butternut squash for 5 minutes.


BUTTERNUT SQUASH AND SWEET POTATO SOUP - EASY SOUP RECIPES
Directions. Heat the oil in a large pan and cook onions on a low heat until soft, about 10 mins. Add the rest of the vegetables and cook for a further 5 mins. Add the stock and bring …
From delish.com
Servings 4
Estimated Reading Time 1 min
Category Lunch, Soup
Total Time 1 hr 10 mins
  • Add the stock and bring to the boil, then lower heat and simmer, uncovered, for around 20-30 mins, until vegetables are tender.


BUTTERNUT SQUASH AND SWEET POTATO SOUP - EVERYDAY EILEEN
Heat a Dutch over medium heat, Add in onions and saute for about 2 minutes, onions will be translucent. Add in garlic and stir for about another minute. To the pot, add …
From everydayeileen.com
5/5 (4)
Total Time 1 hr
Category Soup
Calories 17 per serving
  • Heat a Dutch over medium heat, Add in onions and saute for about 2 minutes, onions will be translucent.
  • To the pot, add cubed butternut squash, sweet potatoes, vegetable stock, cinnamon, ground black pepper, and salt.


SLOW COOKER BUTTERNUT SQUASH AND SWEET POTATO SOUP | KITCHN
Transfer the butternut squash and sweet potato to a slow cooker. Add the potatoes, onions, carrots, garlic, and desired amount of stock. Cover and cook on the HIGH setting for 3 hours or on the LOW setting for 8 hours. Blend the soup directly in the slow cooker with an immersion blender for lovely thick soup (or transfer in batches to a stand ...
From thekitchn.com
Estimated Reading Time 2 mins


TRY THIS DELICIOUS BUTTERNUT SQUASH SOUP RECIPE FROM THE ...
Transfer to a lidded pan along with the butternut squash, sweet potato, carrots and stock cube and cover with boiling water. Cook for five minutes. Stir in the coconut milk and korma spices. Cook ...
From thesun.ie
Author Suzanne Mulholland


SWEET POTATO AND BUTTERNUT SQUASH SOUP - THE NEW YORK TIMES
6 cups water, chicken stock, or vegetable stock. 1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger ...
From nytimes.com
Estimated Reading Time 1 min


ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP RECIPE ...
For the butternut squash and sweet potato soup, preheat oven to 400ºF. Toss butternut squash, sweet potatoes and carrots with the melted butter. Season with salt and pepper and place on a rimmed baking sheet covered with aluminum foil and coated with non-stick cooking spray. Roast for 30 minutes stirring midway through until tender. Remove from oven …
From bitememore.com
Servings 8-10
Estimated Reading Time 2 mins


BUTTERNUT SQUASH AND SWEET POTATO SOUP | DINNER RECIPES ...
Method. Heat the oil in a large pan and cook the onion for about 8 mins, until soft. Add the chilli and coriander seeds and cook for 1 min, stirring. Tip in the squash and potato and cook for 5 mins. Add the tomatoes and stock. Cover, bring to the boil, then simmer for 30 mins or until the vegetables are tender.
From goodto.com
3.1/5 (216)
Total Time 1 hr 15 mins
Category Dinner,Lunch,Main Course,Snack
Calories 140 per serving


BUTTERNUT SQUASH SWEET POTATO SOUP - THE SUBURBAN SOAPBOX
Simple comfort food, Butternut Squash Sweet Potato Soup is classic fall cooking. So easy to make and perfect for chilly nights. No ratings yet. Print Recipe Rate Recipe Pin Recipe. Ingredients. Roasted Butternut Squash and Sweet Potatoes 1 medium butternut squash, cut into chunks 1 inch (about 4 1/2 cups or 2-3 lb of a whole butternut squash) 2 …
From thesuburbansoapbox.com
Cuisine American
Total Time 1 hr
Category Appetizer, Dinner, Lunch
Calories 374 per serving


CREAMY VEGAN BUTTERNUT SQUASH, PEAR AND SWEET POTATO SOUP
Prepare Soup: Heat broth and season with ginger, salt pepper. Add roasted squash and sweet potato. Add chopped pears to the broth. Bring soup to a low simmer and cook for 20-25 minutes. Using an immersion blender or stand blender and add coconut milk, oats and blend soup until smooth—you may need to do this in two batches depending on your ...
From simplysouperlicious.com
Servings 4
Total Time 1 hr


SPICED BUTTERNUT SQUASH AND SWEET POTATO SOUP - WE MADE ...
Butternut squash is low in calories but high in fibre and vitamins and minerals, particularly vitamins A and C. Sweet potato is a rich source of beta carotene, vitamin C, and potassium. Garlic has many immune boosting properties and is full of anti-oxidants. Of course it also contains no artificial ingredients and no chemical preservatives. 100% natural, …
From wemadethisvegan.com
Reviews 1
Category Soup
Servings 6
Total Time 45 mins


BUTTERNUT SQUASH SWEET POTATO SOUP - CREATE KIDS CLUB
1 medium butternut squash peeled and diced, 1 medium sweet potato, 1 large honeycrisp apple, 1 teaspoon salt. Puree and add coconut milk. Remove soup from heat. Using an immersion blender puree the soup until smooth. You can use a blender but take care pouring the hot soup. Sitr in the coconut soup and serve.
From createkidsclub.com
5/5 (2)
Category Soup
Cuisine American
Calories 216 per serving


SWEET POTATO, BUTTERNUT SQUASH, CARROT AND GINGER SOUP ...
Look no further than this sweet potato, butternut squash, carrot and ginger soup! According to the USDA nutrient database, one cup of butternut squash has 457% of the recommended daily vitamin A, while one cup of sweet potato has 769%, and one cup carrot contains 428%! Vitamin A contains beta-carotene that, with the consumption of dietary fat, can …
From drozshow.com
Servings 6
Author The Dr. Oz Show


WHAT TO SERVE WITH BUTTERNUT SQUASH SOUP: SIDE DISH IDEAS ...
32 ounces vegetable broth. 1-2 tsp. salt. Instructions. In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. Cook until softened, about 5 minutes. Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.
From eatpropergood.com


WHAT'S COOKIN'? BUTTERNUT SQUASH SOUP WITH SWEET AND ...
Butternut Squash Soup with Sweet and Purple Potato Soup February 17, 2022 Category: Food And Beverage Posted by: Philadelphia Sun Staff. Tweet. Share. Pin. Email. Tweet. Share. Pin. Email. Related ...
From philasun.com


LOW CAL BUTTERNUT SQUASH SOUP - ALL INFORMATION ABOUT ...
Low Calorie Butternut Squash and Sweet Potato Soup hot www.london-unattached.com. Roast the butternut squash, sweet potato, ginger and shallot in a low oven at 160C for 30-40 minutes till soft Put the ginger, butternut squash, sweet potato and shallot into your blender and blend until you have a puree.Or tip them into a saucepan and add half the stock to help blend the …
From therecipes.info


BUTTERNUT AND SWEET POTATO SOUP | NIGELLA'S RECIPES ...
Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable broth and both spices. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste. Puree the soup in a blender - you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over ...
From nigella.com


ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP - FOOD NEWS
Butternut Squash Sweet Potato Soup Recipe. Roast squash, sweet potatoes, and parsnips and squash for 30 minutes. Flip the vegetables and cook an additional 20 minutes. The vegetable should be tender and cut very easily. When finished cooking, scoop squash from skin and place in …
From foodnewsnews.com


VEGETARIAN CURRY BUTTERNUT SQUASH AND SWEET POTATO SOUP
Prepare Soup: 1. Heat 2 tablespoons coconut oil in large soup pot over medium-low heat. Add onions, shallots, garlic and sweat until translucent and soft. Add in the butternut squash and sweet potato. Cook for 5 minutes and remove from heat. 2. Pour in 1-2 cups vegetable stock. Add just enough stock to cover the surface of the contents of the ...
From simplysouperlicious.com


SAVOURY BUTTERNUT SQUASH AND SWEET POTATO SOUP - VENTRAY
Butternut squash and sweet potato soup is surprisingly easy to make and prepare with our Ventray 600 Blender. Its silky creamy warm sweet taste is so satisfying, it will bring smile to your face . Directions. Peel, deseed, and trim off ends of the butternut squash, cut into 1-inch chunks; Wash, peel the sweet potatoes, and cut into 1-inch chunks; Wash, peel and core the apple, …
From recipes.ventray.com


3-INGREDIENT SWEET POTATO SOUP RECIPE: THIS QUICK ...
If you've been looking for single-serving soup recipes, here's one you have got to try! Tip: Make an extra sweet potato or two when you serve them for dinner. Doing that makes this recipe even quicker when the potato is ready to go! Cuisine: American Prep Time: 5 minutes Cook Time: 0 (if sweet potato is cooked) Total Time: 5 minutes Servings: 1 ...
From 30seconds.com


BUTTERNUT SQUASH AND SWEET POTATO SOUP - HEART UK
Add sweet potato and butternut squash pieces, stir and cook for 2 minutes. Add stock and Alpro Soya No Sugars, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked. Allow to cool for a few minutes before pouring into a blender or a food processor with the basil leaves. Blend the mixture until smooth.
From heartuk.org.uk


BUTTERNUT SQUASH SOUP RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


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