Stovetop Butternut Squash Sweet Potato Soup
User Reviews
5
Stovetop Butternut Squash Sweet Potato Soup
Description
The soup starts with heating olive oil in a Dutch oven over medium-high heat to sauté roughly chopped onion and garlic briefly. Diced sweet potato and butternut squash are added and cooked until browned and caramelized, which deepens the natural sweetness. Seasonings including sea salt, white pepper, chopped fresh thyme, cinnamon, and nutmeg create a warm and aromatic flavor profile.
Vegetable stock is added to deglaze the pan and provide the cooking liquid; the soup is then brought to a boil and simmered until the vegetables are tender. After cooking, the heat is turned off and the mixture is blended until smooth with an immersion or regular blender. The thickness can be adjusted with additional stock. The soup's texture is creamy without cream, relying on the pureed vegetables.
This soup can be enjoyed on its own or topped with croutons or pumpkin seeds for added texture. Serving with a crusty loaf of bread complements the smooth, rich consistency. Leftovers store well refrigerated up to 4-5 days.
Ingredients
- 2 Tablespoons olive oil
- ½ cup onion roughly chopped, or shallot, yellow variety
- 2-3 cloves garlic roughly chopped
- 2 cups sweet potato diced (1 large)
- 4 cups butternut squash diced (1 small)
- 1 teaspoon sea salt more or less to taste, coarse
- ¼-½ teaspoon white pepper
- 1 Tablespoon thyme chopped, fresh
- ¼ teaspoon cinnamon
- Pinch nutmeg
- 1 ¾ - 2 ½ ½ cups vegetable stock
- croutons for serving, optional
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add shallot and garlic, cook for 2 minutes.
- Add sweet potato and butternut squash. Stir in salt, white pepper, thyme, cinnamon, and nutmeg. Cook vegetables for 8-10 minutes until browned and caramelized.
- Deglaze the pan with vegetable stock, then add the rest, starting with 1 ¾ cups and adding more as needed, especially if you like a thinner soup. Bring to a boil for 10-12 minutes until vegetables are tender.
- Remove from heat (or turn off the stove) and use an immersion blender (or a regular blender) to puree the vegetables until smooth. Add more vegetable stock until desired consistency is reached. Taste test for salt levels and adjust as needed.
- Serve with croutons or pumpkin seeds as desired. This soup is also delicious with a crusty loaf of bread! Store any leftovers in an airtight container in the fridge for 4-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1626mg | 68% |
| Potassium | 833mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 24933IU | 499% |
| Vitamin C | 37mg | 41% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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