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butternut squash soup

Simple Butternut Squash Sweet Potato Soup

I think you’ll agree with me that there's nothing more delightful than butternut squash sweet potato soup on thanksgiving 
Prep Time 10 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 6 people

Equipment

  • stock pot
  • Conventional Oven

Ingredients
  

  • 3 tbsp Unsalted butter
  • 1 Chopped yellow onions
  • 1 Peeled and diced butternut squash
  • 2 Medium sweet potatoes, peeled and cut 
  • 6 cups Chicken broth/Vegetable broth
  • 1/2 tsp Ground black pepper
  • 1/4 tsp Ground nutmeg
  • Salt and pepper to taste
  • Edible flowers (Optional)
  • 1 Spig thyme

Instructions
 

  • First, let's peel the butternut squash and cut it into pieces.
  • Chop the onions, sweet potatoes
  • Preheat the oven to 400 degrees
  • Put the onions, butternut squash, and sweet potato on the sheet pan and cook it for 25 mins
  • In a large pot turn it to medium-high heat, add some butter
  • Add in the onions, sautee until the onions are translucent.
  • Now toss in the butternut squash and sweet potato and sauteed for a couple of minutes to bring out the sweetness of the butternut squash.
  • Add in the chicken/vegetable broth
  • Now bring it to a boil and turn it to simmer and let it cook for about 20 mins.
  • After the butternut squash and sweet potato are very soft you can use a handheld immersion blender or a food processor and blend until smooth.
  • Add in the nutmeg, salt, and pepper
  • Let it simmer for 5 more minutes
  • Garnish with edible flowers and thyme
  • Serve when it's still hot!
  • Enjoy this easy Butternut squash sweet potato Soup on Thanksgiving!