Butternut Squash Sweet Potato Soup Recipe - Allrecipes.com
Butternut Squash Sweet Potato Soup Recipe
  • READY IN 1 hr

Butternut Squash Sweet Potato Soup

Recipe by  

"Lots of taste and beta carotene!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
  2. Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
  3. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. Return pureed soup to pot and season with salt and black pepper.
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Reviews More Reviews

Jan 03, 2014

This has become a favorite in our home!

Sep 21, 2014

I oven roasted the squash, sweet potatoes, carrots, onions and garlic prior to adding it to the broth.

Oct 07, 2014

I've prepared many recipes from Allrecipes, but I've never felt the need to comment until now. This was a really good soup! I made it as written with the exception of the celery (we didn't have any.) I thought I might have to add cream or milk, or additional seasoning, but it was fine as is. This will be an autumn staple for us!

Dec 02, 2014

I just made this recipe and wanted to say it was very good. I like a bit of spice so I added red chili flakes and a bit of fresh ginger and curry powder. Also I substituted the butter with olive oil. The soup was delightful. It was the first squash soup I have ever made and I will make it again.

Dec 02, 2014

This was amazing. I admit that I had doubts but this was super creamy (without the cream) and super sweet. I roasted the squash and sweet potatoes and steamed the carrots (I should have roasted them too). Going back for seconds ...

Nov 21, 2014

Amazing, I skipped the blender and left it chunky. So delicious and satisfying. Taste the natural sweetness of the veggies. I even ate it at room temp. Delicious.

Dec 18, 2014

This was surprisingly easy to prepare and delicious. Delicious soup. It is smooth and hearty. No need for cream, it's already velvety. I didn't have carrots or celery so I just added more sweet peppers and celery seed, coriander and ginger. It was an awesome side for brats for a nice cozy dinner at home. You could add smoked sausage to it for a heartier soup meal for the guys like mine who want meat with dinner. Mine likes it on the side, so I used fresh sausages and grilled them.

Nov 20, 2014

I have used allrecipes for years and this is my first review. This is a unique, flavorful and wonderful soup! I didn't even have to use salt and pepper because the combination of vegetables were great on their own. I made this soup with butternut because that is what I had on hand but I am sure it would be just as tasty with acorn squash as that is one of my two fave squashes. I used two good sized bell peppers; one yellow and one red. It is not your typical squash soup. It is more savory than sweet. It is so good I will be bringing it to our Thanksgiving family get together.


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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