Healthy Butternut Sweet Potato Soup
A warming and nourishing butternut sweet potato soup perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prep the ingredients by peeling and cubing your butternut squash and sweet potatoes.
- Sauté the onion in olive oil over medium heat for about 5 minutes until translucent, then add minced garlic for an additional minute.
- Add the cubed butternut squash and sweet potatoes to the pot and stir.
- Pour in the vegetable broth and bring to a gentle boil.
- Season with ginger, salt, and pepper once boiling.
- Simmer for about 20-25 minutes until the veggies are fork-tender.
- Blend the soup until creamy and smooth using an immersion blender.
- Final adjustments with salt, pepper, and broth to desired consistency.
Notes
Freeze leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: soup, fall recipe, healthy soup, butternut squash, sweet potato, vegan soup