Description
Experience the warmth of this Butternut Squash and Sweet Potato Soup, a creamy and nutritious dish perfect for chilly evenings. Rich in flavor, this vibrant orange soup blends the natural sweetness of roasted vegetables with aromatic garlic and onion. Ready in just 30 minutes, it’s an effortless option for weeknight dinners or festive gatherings. Pair it with crusty bread or a fresh salad for a comforting meal that delights the senses.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 2 medium sweet potatoes (about 1 pound), peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Stir in diced butternut squash and sweet potatoes until well mixed.
- Pour in vegetable broth to cover the vegetables. Bring to a boil, then reduce to simmer.
- Cover and cook for about 20 minutes or until vegetables are tender.
- Blend soup until smooth using an immersion blender or by transferring batches to a countertop blender.
- Adjust seasoning with salt and pepper before serving; garnish as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 180
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg