Butternut Squash and Sweet Potato Soup Recipe - Allrecipes.com
Butternut Squash and Sweet Potato Soup  Recipe
  • READY IN ABOUT hrs

Butternut Squash and Sweet Potato Soup

Recipe by  

"A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    35 mins
  • COOK

    30 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
  2. Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.
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Footnotes

  • Cook's Note
  • Because butternut squashes come in varying sizes, my general rule is that the sweet potatoes should be about 3/4 of the amount of butternut squash. The amount of broth can be varied with the cook's judgment so that it just covers the vegetables. Too much broth and the soup will lose its ideal thickness.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2011

Wonderful in a deliciously understated kind of way. I made some minor changes: I added one standard block of tofu - I don't know what a "cup" of tofu looks like, and I wasn't about to start storing unused tofu, so I just used the whole 14oz block. Maybe that is a cup; I don't know. I doubled all the spices, and used some hot sauce instead of a chili. The essential recipe was the same, and it was delicious.

 
Most Helpful Critical Review
Feb 11, 2013

My husband absolutely hated it. His response, "I feel like a little kid who has to force food down before dessert." I found it palatable but that is about it.

 

18 Ratings

Nov 20, 2011

thank you for this recipe! i made this soup successfully with some minor changes: 2 1/2 lbs cubed squash, 2 large sweet potatoes - roasted with olive oil salt and pepper. cooked onion in butter, then added chicken broth, cooked squash, brought to boil. added nutmeg, ginger, coriander, pepper. also added about 1 cup light cream. YUMMO!

 
Jan 03, 2012

We love butternut squash soup, but this is one of the best I've tasted. I used 1/2 block of 14oz tofu. To reduce fat, I cooked the onion in about 1/2 cup of veggie broth instead of butter. That's all I did differently. Love getting the extra protein from the tofu, though my meat-eating brother was a bit dubious when he found out about the tofu.

 
Jan 04, 2012

Delicious! The tofu is hidden! I used soft tofu and omitted the chilli. Mmm I will definitely make this again. Thanks for the great recipe :)

 
Jan 12, 2012

For someone that doesn't usually like this type of dish, this was pretty good! The seasoning was just right to compliment the squash and sweet potato flavors and gave it that nice, Fall-ish feel. It won't be a regular at our house, but cold Fall days and Thanksgiving are definitely possibilities.

 
Nov 19, 2012

This was easy and delicious... Making it for Thanksgiving first course!

 
Apr 05, 2014

I added some lowfat cream cheese & nutmeg. I didn't have any ginger, so I used garlic. Topped it with French Fried Onions. Best butternut squash soup ever. Yummm.

 

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Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 331 mg
  • 13%

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

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