Sweet Potato and Butternut Squash
- 15m Prep Time
- 55m Cook Time
- 1h 10mReady In
A creamy, comforting soup made from sweet potato and butternut squash, seasoned with ginger and onion. Perfect for a cozy fall meal.
Ingredients
- 1 tbsp canola oil
- 1 small onion chopped
- 1 tbsp fresh ginger minced
- 1 lb butternut squash peeled and diced
- 1 lb sweet potatoes peeled and diced
- 1 medium-size Yukon gold or russet potato peeled and diced
- 6 cup water, chicken stock, or vegetable stock
- Salt
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 72.7 mg
- Iron: 1.56 mg
- Magnesium: 57.3 mg
- Phosphorus: 133 mg
- Potassium: 816 mg
- Zinc: 0.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp canola oil
- 6 cup water, chicken stock, or vegetable stock
- Salt
Prepare
- Chop 1 small onion
- Mince 1 tbsp fresh ginger
- 1 lb butternut squash, peeled and diced
- 1 lb sweet potatoes, peeled and diced
- 1 medium-size Yukon gold or russet potato, peeled and diced
Let's Cook
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Step 1.
Heat the oil in a heavy soup pot or Dutch oven over medium heat.
-
Step 2.
Add the onion and cook, stirring, until tender, about 5 minutes.
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Step 3.
Add the ginger and stir together until fragrant, about 1 minute.
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Step 4.
Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer.
-
Step 5.
Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
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Step 6.
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).
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Step 7.
Return to the pot and stir with a whisk to even out the texture.
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Step 8.
Heat through, adjust salt and add pepper to taste.