Butternut Squash Sweet Potato Soup

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  • 1 T olive oil
  • 1 large yellow onion, diced
  • 4 cups peeled & chopped butternut squash (about half a medium BNS)
  • 3 cups peeled & chopped sweet potato (about 2 medium)
  • 6 cups vegetable stock
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon


  1. Heat up olive oil in a large pot over medium-high heat.
  2. Add in onion and sauté for 2-3 minutes or until onions are translucent.
  3. Add in butternut squash and sweet potato and cook for another 2 minutes.
  4. Top with vegetable stock and spices and bring to a boil.
  5. Lower heat to a simmer, cover and cook for 20 minutes.
  6. Remove from heat and allow soup to cool slightly.
  7. Using an immersion blender blend soup until smooth. OR blend in a regular blender in small batches.
  8. Serve warm.
  9. Will keep up to one week in fridge and also freezes well!



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