Comforting Butternut Squash Sweet Potato Soup: Healthy Vegan Soup
This butternut squash sweet potato soup recipe is such a simple one to make when you want a quick and healthy dish. It has a mildly sweet taste and the garlic and ginger flavor profiles are subtle and delicate.
Enjoy the soup warm if you like or cold, especially when the weather is scorching outside.
You can pair the soup with your choice of protein for a well balanced, healthy meal. Keep it vegan by pairing the soup with oven roasted chickpeas or fried chickpeas. For non-veggie options, I like adding grilled chicken breast.
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Ingredients for butternut squash sweet potato soup
Equipment
I prefer blending the soup so I used the attachment for my Ninja kitchen system. You can use an immersion blender here as well.
Steps for making this vegan butternut squash soup
Prep the ingredients
Wash, peel and cube the butternut squash, sweet potato and carrot into half-inch pieces. I like keeping a bowl of water on the side when I’m peeling and cubing the sweet potato to rinse off the white sap that oozes out of it.
Wash, peel and finely chop the garlic and ginger. Do the same if you plan on using a fresh pepper like pimento.
Cook
Place your pot on the stove on medium heat and allow to heat up for a couple minutes. Once it’s ready, add the oil then garlic, ginger and pepper. Sauté for a half a minute.
Add the cubed squash, sweet potato and carrot to the pot and pour in two tablespoons of water to stop the spices from burning. Give everything a good mix. Leave for a minute or two to steam.
Pour in the rest of the water, add salt and cook the soup until the veggies are tender. This can take about 15 to 20 minutes. Turn off the heat once it’s done and set aside to cool.
Blend (or not) and serve
Personally, I prefer blending the soup before serving since it becomes creamy, smooth and slightly sweet. It’s such a delicate soup but you can serve it without blending if you like.
You can top the soup off with just about anything – roasted chickpeas, toasted pumpkin seeds, heavy cream, chopped cilantro and chives, or seasoned croutons.
Spread some garlic butter on sliced toast for a delicious garlic bread side. You can even make your own homemade focaccia, white bread or hops to go along with the soup.
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Butternut squash sweet potato soup recipe
Butternut squash sweet potato soup
Ingredients
- 2½ cups butternut squash (cubed)
- 2½ cups sweet potato (cubed)
- ½ cup carrot (or 1 medium carrot) (cubed)
- 1 tbsp garlic (or 3 cloves) (finely chopped)
- 1 tbsp ginger (finely chopped)
- 1 tsp oil
- 1 tsp salt
- ½ tsp pepper (or 1 small pepper)
- 3½ cups water (or stock)
Equipment
- Blender
Instructions
- Wash, peel and cube the squash, sweet potato and carrot.
- Wash, peel and finely chop the garlic and ginger.
- Add a pot to stove on medium heat. Leave to heat up for 2 minutes.
- Pour in oil and swirl to coat the pan.
- Mix in garlic, ginger and pepper.
- Sauté for 30 seconds.
- Add prepped squash, sweet potato and carrots with 2 tbsp of water.
- Mix thoroughly.
- Leave to steam for 1 – 2 minutes.
- Add the remaining water and salt.
- Cook on low to medium until the squash and sweet potatoes are tender, around 15 – 20 minutes.
- Turn off the heat. Leave to cool.
- Blend the soup.
- Serve warm or chilled.
