LeMoine Family Kitchen

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Sweet Potato & Butternut Squash Soup

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Sweet Potato & Butternut Squash Soup. Smooth, velvety and so full of flavor. This comforting bowl of soup just screams Fall. 

Sweet Potato & Butternut Squash Soup. Smooth, velvety and so full of flavor. This comforting bowl of soup just screams Fall.

If it weren’t for the complaints of my kids and husband, I could really eat soup three times a week no problem. As soon as the weather begins to cool off I whip out my arsenal of soup recipes. A few days ago I made this INCREDIBLE Sweet Potato & Butternut Squash Soup and it is perfection. One bite of this wonderfully flavorful, smooth and creamy soup and you’ll be dreaming of watching the leaves falling while sitting around a fire pit. 

Sweet Potato & Butternut Squash Soup. Smooth, velvety and so full of flavor. This comforting bowl of soup just screams Fall.

This soup is so healthy and easy to make. It freezes great so make a big ole batch and always have it on hand for busy nights. It starts with sautéing a shallot and garlic in olive oil. In goes diced sweet potato, butternut squash a little sugar, cinnamon, salt, pepper water and vegetable broth. Simmer away until everything is tender and puree with a hand blender until smooth. At the very end I stir in 2 oz of cream cheese to add to the velvety texture of the soup. Garnished with a little fresh thyme and dinner is served!

NOTE: Natures variations in sizes on your sweet potatoes and squash can effect the consistency of the soup. In the end if the soup seems a little thin simply allow it to simmer a little longer. If it seems to thick, stir in a little extra broth after pureeing.

Sweet Potato & Butternut Squash Soup
Author: Angela LeMoine
Ingredients
  • 3 sweet potatoes, peeled and medium dice
  • 1 medium sized butternut squash, peeled and medium dice
  • 4 cups chicken broth
  • 2 cups water
  • 3 Tbsp olive oil
  • 1 shallot, finely diced
  • 2 garlic cloves, finely chopped
  • 2 tsp salt
  • 1 tsp cinnamon
  • 1 Tbsp sugar
  • pepper to taste
  • 2 oz cream cheese
  • optional: fresh thyme leaves for garnish
Instructions
  1. In a large pot, over medium heat, add the olive oil, shallots and garlic. Cook until just slightly softened.
  2. Add in the remaining ingredients except the cream cheese. Bring to a boil then lower the heat, cover and simmer for about 30 minutes or until the vegetables are tender.
  3. Using a hand blender, blend the soup until smooth. Simmer for another 30 minutes.
  4. Stir in the cream cheese and stir until melted into the soup. Season with salt and pepper as needed.

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Sweet Potato & Butternut Squash Soup. Smooth, velvety and so full of flavor. This comforting bowl of soup just screams Fall.

Reader Interactions

Comments

      • When you say 3 sweet potatoes, how many cups would that be? I’m kinda new to cooking so i’d appreciate the exact measurement. There are so many different sizes of sweet potatoes…

        Reply

        • I apologize, I didn’t measure it in cups. However this recipe is really easy and flexible. Go for a medium sized at the grocery store. At the end of cooking if it seems a little to thin for you simply cook it a little longer. If it’s too think simply add a little more broth. It’ll be GREAT!

          Reply

  5. We can’t get enough soup, especially from fall produce, these bowls of pure deliciousness look to be just what we have been craving! Thanks for another wonderful recipe, Angela!!!

    Reply

  13. I could eat this sitting around my fire pit for sure! We only have pine trees so I just see needles falling but this soup will make me forget that with the pretty colors of the soup. I love the addition of the cream cheese to make it creamier.

    Reply

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