Butternut Squash and Sweet Potato Soup
Butternut Squash and Sweet Potato Soup – This vegetarian recipe (without cream) is autumn in a bowl, made with sweet potatoes, butternut squash, and vegetable stock, blended for a light and wholesome soup.
Butternut Squash and Sweet Potato Soup – This vegetarian recipe (without cream) is autumn in a bowl, made with sweet potatoes, butternut squash, and vegetable stock, blended for a light and wholesome soup.
This is a sponsored post written by me on behalf of Calavo Growers. All opinions are 100% mine.
I don’t know about you, but the bulk of the holiday cooking falls on my shoulders. This goes beyond the main meal; the responsibility includes all the meals before and after the main event. So I welcome any help I can get!
If my family isn’t willing to help me with all the chopping and the prep work, it’s ok. Because more and more, there are plenty of shortcuts that can help us in the kitchen to ease that burden.
In this installment of my partnership with Calavo, I am so excited to use their Veggie Starter Kits for my Thanksgiving menu. This soup recipe is a prime example! Their Sweet Potato & Butternut kit takes care of nearly all the prep work, making this the simplest soup to add to your meal! With a blend of sweet potato, butternut squash, red onion, celery, parsley, and thyme, all you need to do is add a few pantry ingredients for this cozy soup.
Calavo also has other Veggie Starter Kits that are holiday-prep ready!
The Onion and Celery starter kit with onion, celery, parsley, rosemary, sage, and thyme is perfect for Thanksgiving stuffing – add it to croutons made with my herb stuffing bread! Or, toss the Harvest Blend with rutabaga, Gala apple, onion, celery, parsley, and thyme in a holiday kale salad!
But for this recipe, let’s focus on the Sweet Potato and Butternut Squash blend!
How to Make Butternut Squash and Sweet Potato Soup
With the help of the Calavo Veggie Starter Kit, this recipe couldn’t be easier. All the prep work is done, saving you at least 20 minutes of chopping time.
However, if you can’t find the Veggie Starter Kit in your local grocery, I do include the ingredients in the recipe card below, so check that out.
Making the soup couldn’t be simpler. Heat the olive oil in a large pot, such as a Dutch oven, and throw in the blend of sweet potato and butternut squash, onion, celery, parsley, and thyme. Stir in the ginger and garlic to add extra warmth to the soup.
Once the onions are translucent and the vegetables have softened, stir in the vegetable stock and cook until the sweet potatoes are tender. Transfer the soup to a blender (working in batches, if necessary) or use an immersion blender to blend the soup to be smooth and creamy.
The soup will be light and wholesome as is. But if you prefer a creamier texture, there are several ways to achieve this. Add half a russet potato, peeled and diced, to the soup, or stir in 1/2 cup of coconut milk.
And that’s it! I like to garnish the soup with fresh herbs and sunflower seeds for crunch and texture, but don’t worry if you skip that part. Make sure you have some good hearty bread to serve with the soup.
More Butternut Squash Recipes
Butternut Squash Butter Chicken
Butternut Squash Scalloped Potatoes (Vegan)
Spiced Butternut Squash Lentil Soup (Vegan)
Harissa-style Roast Chicken with Butternut Squash and Potatoes
More Sweet Potato Recipes
Chipotle-Spiced Sweet Potato Tacos
Sheet Pan Moroccan Chicken with Broccoli Rice and Sweet Potatoes
Spiralized Sweet Potato Kale Egg White Frittata
Sweet Potato and Kale Coconut Curry Soup
Disclosure: This post was created in partnership with Calavo. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Butternut Squash and Sweet Potato Soup
Ingredients
Butternut Squash and Sweet Potato Soup
- 1 tablespoon olive oil
- 4 cups Calavo Sweet Potato & Butternut Squash Veggie Starter Kit one 1-lb container; see below* if the Veggie Starter Kit is unavailable in your local store
- 1 teaspoon freshly grated ginger
- 1 clove minced garlic
- 4 cups vegetable stock
- kosher salt
- freshly ground black pepper
- fresh herbs for garnish, such as chives, oregano, or marjoram (optional)
- sunflower seeds for garnish (optional)
Butternut Squash and Sweet Potato Vegetable Blend (*IF Calavo Veggie Starter Kit is unavailable)
- 2 cups diced butternut squash
- 1 cup diced sweet potato
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped thyme
Instructions
- Heat the olive oil in a medium saucepan over medium-low heat. Stir in the Calavo Sweet Potato and Butternut Squash Veggie Starter Kit, ginger, and garlic, and cook for 5 minutes or until the onions are translucent.
- Stir in the vegetable stock, increase the heat to medium-high, and bring to a boil. Lower the heat, cover, and simmer over low heat for 10 minutes or until the vegetables are fork-tender.
- Carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth. Return the soup to the pot and season with salt and pepper to taste.
- Serve the soup hot, garnishing with fresh herbs, sunflower seeds (if you wish), and hearty bread on the side.
Notes
- 2 cups diced butternut squash
- 1 cup diced sweet potato
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped thyme
- If you would like a creamier texture, there are a couple of ways to achieve this.
- add half a russet potato, peeled and diced to the soup
- stir in 1/2 cup of coconut milk
Nutrition
COOKBOOK
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