Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

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"Lots of taste and beta carotene!"
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1 h servings 167 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

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

This has become a favorite in our home!

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 ...

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...

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 ...

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.

The best soup ever! So naturally creamy - and with just the right amount savory balanced with sweetness. I will make it again and again. Can't wait to serve for Thanksgiving!

delicious base but I added some cream cheese, cinnamon, and a touch of agave nectar

I have to say this is one of the most favourful soups I have made. I did add a little curry (1 tsp.) and 1/2 tsp. of ginger because I like a little bit of spice. It was very thick so I added ju...

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