Chae's Classic Butternut Squash & Sweet Potato Soup

Chae's Classic Butternut Squash & Sweet Potato Soup

Made  times
Carolyn L. Perkins 30

"This recipe is very simple. The spices give it an asia flare, which adds to its unique flavor. By simply adding sesame oil, bacon and fresh parsley and fresh stilton as garnishes, elevates this heart warming soup to another level. The semi-sweetness of the soup and the saltiness from the bacon and cheese, add seasoned/plain coutons with that touch of sesame oil makes it that more phenominal!"
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1 hr 15 min 10 servings yields 10-12 cups
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  • Ready In

  1. Cut squash and remove the seeds and stringy insides, cut the sweet potatoe in half and place on a baking sheet and roast both at 375-400 degrees for 45 mins or until the flesh is tender.
  2. Scoop out squash and sweet potatoe and let cool, use a potatoe masher to break down squash and potatoe.
  3. Cut up the remaining vegetables, a medium chop
  4. In a dutch oven over medium high heat add the olive oil and butter, add vegetables (leeks,onions garlic) and saute' until translucent. Add pepper flakes, five spice powder and brown sugar.
  5. Add squash & potatoe mixture to pot and cook for about 5 min.
  6. Add vegetable broth, stirring gently to make sure all ingredients are incorporated bring to a boil.
  7. Reduce heat and let simmer for 5 minutes, then slowly add half and half, salt and pepper.
  8. Remove from heat let cool for about 3-5 min. then use an emersion blender or regular countertop blender set on liquify/puree...blend until all ingredients are silky smooth, transfer to a soup taurine.
  9. Cook bacon until crisp, not burnt, then crumble it, finish with a rough chop of parsley and a drizzle of sesame oil and seasond/plain baked croutons over the top to garnish.