I love this recipe because all you need is 3 veggies (1 onion, 1 sweet potato, 1 butternut squash) and the rest are ingredients you probably already have in your pantry. This soup is thick and creamy, perfect for a cold winter day. Makes a delicious meal or side dish.
Another idea (which might sound a bit crazy, but bear with me) is to pour this soup over cooked rice (like a sauce) and mix it all together. It'll turn it into a comforting dish reminiscent of risotto!
**TIME SAVING TIP: Prep your veggies ahead of time (e.g. the day before) so when you're ready to make the soup, all you have to do is toss them in the stock pot. Easy!
Sweet Potato Butternut Soup
Yields: Approximately 4 16-oz servings
- 1 onion, peeled and chopped
- 1 tbsp olive oil, butter, ghee, or coconut oil (for a dairy-free version, don't use butter/ghee)
- 2 cups sweet potato (approximately 1 medium sweet potato), peeled and chopped
- 4-5 cups butternut squash (approximately 1 medium butternut squash), peeled, de-seeded, and chopped
- 3 cups chicken broth (or vegetable broth to make vegan/vegetarian)
- 1 14-oz can full-fat coconut milk
- 1 tsp cinnamon
- 3/4 tsp sea salt
- Ground black pepper, to taste
- Heat oil/butter/ghee in a large stock pot
- Add onions and sauté for 5-7 minutes or until translucent
- Add sweet potatoes, butternut squash, broth, coconut milk, cinnamon, salt and pepper
- Bring to a boil and back down to a simmer for about 25-35 minutes or until veggies are tender
- Turn off the stove and use an immersion blender (hand blender) to blend until smooth
- Add more cinnamon, salt, and/or pepper if needed
- Serve immediately or portion into containers or mason jars to enjoy later