Fall has officially arrived and with it the season of winter squashes, warm soups and teas and lots of coziness. This delicious combination of butternut squash sweet potato soup will make you forget about the fact that it is cold outside. If you don’t already love fall, this soup will make you look forward to this season.
Not only is it super delicious, creamy and filling it is also extremely healthy. I am not a big fan of clear soups but there is no doubt about the health benefits of bone broth. So I sneak my broth into creamy soups. The side effect of that is that you will get all the wonderful nutrients from the broth plus some fancy extra flavor.
If you have never tried to make your own broth I encourage you to try, It is super simple and cheap. Check out the recipe for my homemade healing chicken bone broth. Homemade beef bone broth or store bought broth works as well. Even though I have to say after trying both that I like this soup better with homemade broth. If you are vegan simply exchange the broth with vegetable stock.
I like to measure ingredients with cups especially when working with fresh fruits and vegetables. For example, the term “use 1 sweet potato” is a bit vague. Have you ever paid attention to the variety of sizes when it comes to fruits and veggies? Some of them are gigantic 🙂 For this recipe, I used one small sweet potato and 3/4 of a small to medium butternut squash. But again the easiest and most accurate way is to cut the squash and sweet potato into small pieces and then use a cup to measure. If you end up not using the whole butternut squash I recommend to peel and cut the whole thing anyway. You can store it in the fridge and use it to make this roasted rosemary garlic butternut squash recipe for example.
Don’t throw away the seeds. Bake them in the oven with a little bit of olive oil and salt until golden brown. They taste super delicious.
This recipe is a variation of my mom’s delicious butternut squash soup and I have to say that I appreciate everything she does even more after making this soup on my own. Because it is not a quick 20 minute one, but it is so worth the time spent. Here a few tricks to optimize your time.
Time-saving tips for the butternut squash sweet potato soup
- Do more of it! I find that I spend most of the time not cooking but cleaning the kitchen and doing the dishes after. So while you are at it you might as well do more and freeze some of it.
- You are going to want to use a very sharp knife for this recipe. If you don’t already have one it is worth investing in it. It will make your overall cooking experience so much faster.
- You will spend most of your time cutting. I usually listen to an audiobook or watch something on tv/ YouTube in the background or Skype with my family. I find chopping a bit boring and like to use that time to multitask. Just make sure you don’t cut yourself 😉
- I like to use the 20 minutes when the veggies simmer in the broth to clean up most of the kitchen, and or do stuff around the house. Make sure you use a timer so you don’t burn the soup.
I hope you enjoy this butternut squash sweet potato soup recipe as much as I do, as always feel free to play around with the ingredients. You might discover something amazing!