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Butternut Squash & Sweet Potato Soup

For a seriously delicious autumn treat try this creamy butternut squash and sweet potato soup recipe.


Creamy vegetable soups are just so comforting as the weather changes and winter starts to draw closer. This butternut squash and sweet potato soup does just that, it sticks to your insides and warms you through after a day spent outside raking leaves, or putting up holiday decorations.


This soup has a lovely ginger undertone and I like to add a touch of smoked paprika as well. It compliments the sweet of the sweet potato with a subtle smokiness, but leave this out if you don't have any on hand. Use low-sodium stock if you need to watch your salt intake. And if you don't have any avocado oil use the lightest coloured vegetable oil you can find.


This butternut squash and sweet potato soup is completely vegan, low-fat, dairy-free, gluten-free, and of course, low-calorie, so just about everyone can enjoy it.


I like to sprinkle on a few pepitas for a tiny bit of crunch and serve alongside some fresh baked bread.

 

Ingredients

(Makes 2 servings)

  • 1 medium butternut squash, cubed

  • 2 medium sweet potatoes, cubed

  • 1 medium sweet onion, diced

  • 1/2-inch piece of fresh ginger, peeled, minced

  • 1 teaspoon smoked paprika (optional)

  • 4 cups vegetable stock

  • 1 teaspoon avocado oil (or other flavourless oil)

  • salt & pepper to taste


Garnish:

  • Sprinkle with pepitas

 

Directions

In a medium soup pot, or large saucepan, over medium-high heat, heat the oil, then sauté the onion until it begins to soften (approx. 4 minutes). Add the ginger and sauté another few minutes before adding the smoked paprika (if using), mix well. Add the sweet potatoes and butternut squash then stir to incorporate them into the onion. Let cook for 5 minutes, stirring regularly.


Add the stock and increase the heat to high until it comes to a boil. Once boiling, reduce the heat to medium and bring it to a gentle rolling boil. Cover the pot with a lid and allow to boil, stirring periodically, until the sweet potatoes are fork tender (about 30 minutes).


Remove from heat then, using an immersion blender, puree the vegetables until the soup is smooth.


Sprinkle with a few pepitas and serve with hearty artisan rye bread, or sweet and sour rye.

 
 

Nutritional Information Per Serving:

total calories = 286 | total fat = 3.1g | saturated fat = .57g | cholesterol = 0mg | sodium = 1,691mg | carbohydrates = 62.2g | dietary fibre = 11.83g | sugars = 22.25g | protein = 6.5g

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