Best Butternut Squash Sweet Potato Soup Recipes

BUTTERNUT SQUASH SWEET POTATO SOUP

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.

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER

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.

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP

Steps:

• If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
• Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
• While the onions are cooking, peel and dice the sweet potato and carrots.
• Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
• Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
• Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
• Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
• Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
• Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
• This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
• You can sub pumpkin pie spice for the ground spices listed.
• Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST

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.

BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP

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.

BUTTERNUT SQUASH AND SWEET POTATO SOUP

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.

ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP

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.

BUTTERNUT SQUASH AND SWEET POTATO SOUP

Steps:

• Using a vegetable peeler, remove zest from orange in long strips; reserve flesh for another use. Make a bouquet garni by wrapping zest, ginger, coriander, and peppercorns in a piece of cheesecloth; tie kitchen twine around top of bundle.
• In a medium stockpot, melt butter over medium heat. Add onion and cayenne; cook, stirring occasionally, until onion is soft and starts to brown, 4 to 5 minutes. Add bouquet garni; cook 2 minutes more. Add stock; bring to a boil.
• Add sweet potato and squash to pot; return to a gentle simmer, and partially cover. Cook until vegetables are just beginning to fall apart, about 25 minutes. Remove from heat, and let cool slightly.
• In a blender, puree soup in batches, being careful not to fill more than halfway. Pour soup into a clean pot; cook over medium heat until just heated through. Serve garnished with nuts, if desired.

ROASTED BUTTERNUT SQUASH-SWEET POTATO SOUP WITH SOUR CREAM RECIPE - (4/5)

Steps:

• Preheat an oven to 425 degrees. In a large bowl, combine the sweet potatoes, squash, onion, thyme, and sage. Add the olive oil and toss to coat all the vegetables evenly with the oil. Spoon the mixture onto a large baking sheet, spreading out the vegetables in a single layer. Roast the vegetables, stirring twice, for 35 to 40 minutes, or until caramelized. Use long oven mitts to protect your hands when stirring. Remove from the oven and place half of the vegetables in a food processor fitted with the metal blade. Add 2 cups of the chicken stock and process until smooth. Place in a large saucepan and repeat with remaining vegetables and 2 cups of the stock. Add the remaining 1 cup stock, the nutmeg, salt, and pepper to the soup, and bring to a sinuner over medium heat. Taste for seasoning. Meanwhile, prepare the Herbed Sour Cream: In a small bowl, stir together all the ingredients. Taste for seasoning. To serve, ladle the soup into bowls. Swirl a spoonful of the Herbed Sour Cream into each bowl and sprinkle with the thyme. Serve immediately. Advance Preparation: Can be prepared up to 1 day ahead, covered, and refrigerated. Reheat gently. This soup also freezes well for up to 1 month. Adjust the seasonings when you reheat the frozen soup. This recipe yields 6 servings.

BUTTERNUT SQUASH AND SWEET POTATO SOUP

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.

SWEET POTATO AND BUTTERNUT SQUASH SOUP (WITH A HINT OF JAMAICA!)

Steps:

• Preheat oven to 180°C.
• Prepare the sweet potatoes and squash by peeling and cubing.
• Peel and grate the root ginger.
• Roast the sweet potatoes and squash in a little olive oil along with the garlic (leave whole) and grated ginger for approximately 25mins.
• Prepare the veg stock and add jerk seasoning and chopped onions.
• Add the roasted veg mix to the stock and simmer for approximately 20mins or until the veg is very soft.
• Remove from the heat and blend with a hand blender until smooth. Add the milk as you are doing this as the soup will be quite thick so use the milk to thin it out and to add extra creaminess. Season with salt if necessary.
• Serve.

BUTTERNUT SQUASH AND SWEET POTATO SOUP

Steps:

• 1.Combine sweet potatoes, squash, onion, half of broth in slow cooker. Cover and cook on high for 4 hours or until vegetables are done. 2. Puree until smooth. Add coconut milk, cumin, pepper and salt 3. Ladle into bowls and sprinkle with chopped onions I double the recipe and use an immersion blender