A smooth, naturally sweet soup with butternut squash and sweet potatoes, warm, comforting, and perfect for chilly evenings.
Prep & Cook Time
Prep: 20 min
Cook: 35 min
Total: 55 min
Ingredients
1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup whole milk
1 tsp salt
½ tsp black pepper
½ tsp ground cinnamon
Instructions
Heat the olive oil in a large pot over medium heat, then add the onion and cook until soft and translucent, building a gentle flavor base.
Add the garlic and cook briefly until fragrant, then stir in the butternut squash and sweet potatoes so they are well coated.
Pour in the vegetable broth, bring to a light boil, then reduce heat and simmer until the vegetables are very tender.
Blend the soup until smooth and creamy, either directly in the pot or in batches, depending on your blender.
Stir in the milk, season with salt, black pepper, and cinnamon, then warm gently until ready to serve.
Nutrition Facts (approx)
Calories: 310
Protein: 6 g
Carbs: 44 g
Fat: 12 g
Quick Facts
• one-pot
• cold weather comfort
• family approved
• budget friendly
• freezer friendly
Tips
Cut the vegetables into similar-sized cubes so they cook evenly and blend smoothly without lumps.
If the soup feels too thick after blending, add a little warm broth until the texture feels right.
This soup freezes very well, making it ideal for make-ahead lunches or quick dinners.
Variations
For extra warmth, a pinch of nutmeg or smoked paprika can be added during blending without overpowering the natural sweetness. This pairs beautifully with the health benefits of sweet potatoes already present in the dish.
A creamier version can be made by replacing part of the milk with extra butter stirred in at the end.
For added protein, serve the soup with a grilled cheese or a slice of crusty bread on the side, or go extra cozy with something like southern biscuits and gravy for a full comfort meal.