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Nothing like a warm, comforting bowl of veggie packed soup on a cold day. This nutritious Butternut Sweet Potato Soup is loaded with vitamins A and C. A healthy and delicious bowl that’s gluten free, Paleo, Low Calorie and Vegan.
Hi Friends! I hope your week was a good one. Mine was an exciting week. Physical therapy, a dental appointment for a cracked filling and DMV to get my license renewed. I hate going to the dentist.
That noise when they clean your teeth just makes me ears cringe. The last time I had a filling done I passed out when the dentist put the needle in my mouth.
Thankfully, I’ve only had three fillings in my life and for this one they didn’t need to needle me. It could have been ugly. I could just see the headlines now. “Girl on crutches passes out at dentist.”
That will go well with wearing my pants inside out at the gym. P.S. I’ve found a few tanks inside out. I think Mom’s onto me.
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Going to the DMV this week was a real treat. I would have rather have gone to the dentist. Something I don’t understand about Arizona is why they would give you a driver’s license that expires in 2042, yet they send you a letter in the mail stating you need to have a new picture taken every 12 years.
Why not just have the license expire every 12 years? That would be much too logical.
Something else that’s odd about Arizona is the weather this time of year. For the most part, the weather is very consistent, but in October you never know if you’re going to be wearing a sweater or a tank top.
That is unless you’re a snowbird running around in shorts when it’s 70 and the rest of us Arizonans are freezing wearing sweaters thinking you’re crazy. This is not the fashion capital of the world.
Last week it cooled off 20 degrees in one day last week. It felt so cold and all I could dream of was a bowl of warm soup. Then turned around and was 100 again and here I am sipping on soup thinking it’s soup season around here.
I’ve been told more than once eating hot food on a hot day actually cools you off so I’m going with that. I also couldn’t pass on this bowl of squash and sweet potato goodness and it’s delicious cold too.
Apparently, I have an slight obsession with butternut squash these days. Butternut squash maple oat pancakes, butternut squash cranberry salad and now butternut squash sweet potato soup! Butternut squash is my favorite fall veggie to cook and bake with. It’s so versatile.
This bowl has all my favorite players carrots, sweet potato and butternut. It comes together to make a creamy, vitamin packed soup. I added a tablespoon of Greek yogurt to mine and swirled it to make the soup extra creamy then sprinkled a sesame seeds on top for crunch. Enjoy!
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Butternut Squash Sweet Potato Soup
Nothing like a warm, comforting bowl of veggie packed soup on a cold day. This nutritious Butternut Sweet Potato Soup is loaded with vitamins A & C. A healthy & delicious bowl that's gluten free, Paleo, low calorie & Vegan too!
Ingredients
- 5 cups butternut squash diced
- 1 sweet potato peeled & diced
- 2 carrots diced
- 1/2 white onion diced
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp extra virgin olive oil
- 4 cups low sodium vegetable broth
- 1/4 cup unsweetened almond milk
- 1/4 tsp cayenne pepper
- 1/4 tsp ground nutmeg
- salt and pepper
Instructions
Preheat oven 425 F.
Place carrots, butternut squash (if not using canned) and sweet potato on a baking sheet lined with parchment paper and spray with avocado spray.
Roast veggies 40 minutes until tender.
Remove veggies from the oven and place in a high-speed blender or food processor with almond milk. Puree the veggies until smooth
Heat a large pot over medium heat. Add extra virgin olive oil, garlic, ginger and onions.
Sauté a few minutes until onions are tender then add veggie puree, vegetable broth and spices to the pot.
Bring to a boil then cover and simmer for 20 minutes.
Serve immediately with optional toppings as desired.
Refrigerate up to one week or freeze up to a month.
Recipe Notes
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I’m obsessed with winter squash lately too. It actually is getting chilly here though especially in the mornings! Can’t imagine that Arozona weather.
Haha it’s 90 here today and storming.
its getting really chilly in connecticut right now so this soup would be the perfect lunch with a sandwich! yum!
Oh yes! Dipping is always a good idea too.
This sounds just fabulous, and so much better than premade–a great blend, and I bet the roasting adds so much flavor, and then the spices bring it full circle! I’m not a big fan of the dentist, either. every time I go, they tell me I’m doing a great job, bbbbuuuuutttt and then I have to take out a second mortgage to take care of the “but”
I actually thought this would be a good smoothie. Is that weird? Would anyone drink a squash smoothie? Oh man, my dental visit was nothing like that! Just an old filling that needed to be fixed.
This looks amazing! The temperature has started to drop here, and I’m not ready for it! I’d love to try this soup, I think I’ve got all the ingredients (for once)!
You will love it!
The dentist and DMV in the same week? Now that’s not fun. But this soup — now it looks like it could soothe any bad day heheh. 🙂 Happy Friday, Megan!
It wasn’t that bad, just annoying and another thing to do when I really need to be resting. Going to the DMV on crutches is not fun. Have a great weekend “off” Ashley!
I love butternut soup… and sweet potato soup. How have I not combined it?!
Can’t wait to see what’s going to be inside out next. 😉
Because you have not come to my kitchen that’s why. Who knows what trick she’ll play on me next!
Such a lovely winter soup!!
I want the heat back!! It is freezing here and as I stand in my kitchen (with a broken furnace) I am craving a bowl of warm soup!
Now that sounds not fun at all. It’s still 90 here, but storming today so it should be a much cooler 80 by next week. Hope you get that furnace fixed soon!
Butternut squash soup is on my weekend prep menu! I’m lazy though and throwing it all in the slow cooker but roasting definitely adds another dimension of flavor.
It would certainly work well in the slow cooker too. I like doing my soup that way when I’m short on time. Now I’m off to checkout your plantain muffins. Yum!
Yum! I have a butternut squash sitting on the counter I think I’ll have to try this!
Sounds like a match!
SOUP!! Butternut squash is my favorite soup. I think it’s the first soup I ever made for my mom to try. Now she makes it all the time, and “claims” it’s her recipe! lol! I just let her roll with it! I haven’t though to add sweet potatoes though, I bet this is super creamy and delish (esp. with the greek yogurt). Ok so why do they do that with your license – 24 years!! good grief!
Haha that’s funny about your Mom! The people at the DMV waiting in line with me told me that they now changed it because they realized how stupid it was.
i just made squash soup! But I love the addition of sweet potato here. Gosh, can’t wait till it’s a little colder here. haha! i know you can relate
Right? It’s storming here now so it’s cooled off, but now it’s muggy. I’d rather it be just hot. Haha
Has anyone used regular milk? My husband is allergic to almonds! I would would would think it would be okay?.?.?.
Any milk will work fine.
There are 470 calories in each serve! How on earth did you come up with 194?
Hi Elizabeth, 190 calories per serving is accurate. I checked it. I have no idea what you are using to calculate this, but vegetables are very low calorie so 470 from an eye ball perspective would tell me that whatever you’re using to calculate is far from accurate. 5 cups of butternut squash = 315 calories, 1 small sweet potato = 194 calories, 2 carrots = 50 calories, 1/2 white onion = 22 calories, 2 tbsp garlic = 53 calories, 1 tbsp garlic = 10 calories, 2 tbsp oil = 248 calories, 4 cups veggie broth = 47 calories, 1/4 cup almond milk unsweetened = 9 calories, 1/4 tsp cayenne = 1 calorie, 1/4 tsp nutmeg = 1 calorie. When you add this up and divide by the number of servings, you get ~190 calories. Hopefully, this helps you find the discrepancy.