Squash and Sweet Potato Soup Recipe - Allrecipes.com
Squash and Sweet Potato Soup Recipe
  • READY IN 30 mins

Squash and Sweet Potato Soup

Recipe by  

"Serve this as a first course, or for something a little different welcome your guests as they come in from the cold with a small cup of this wonderful winter soup."

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Original recipe makes 8 servings Change Servings

    30 mins


  1. Heat oil in a large saucepan or Dutch oven on medium heat. Add onion, garlic, ginger and red pepper flakes. Cook on low for 3-5 minutes, until tender and fragrant.
  2. Add squash, sweet potato and carrot and cook for 2-3 minutes. Add stock and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.
  3. Puree soup in blender, food processor or with immersion blender. Return to heat. Stir in Carnation® Evaporated Milk. Taste and adjust seasoning if necessary.
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  • Tips:
  • If you are unsure if any of your guests are vegetarian just use vegetable stock or water when making the soup.
  • Make extra soup and freeze in 2 cup (500mL) containers so you and your family can have homemade soup any time.

Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2010

I found that roasting the veggies at 400 F in the oven for an hour brought to the soup a lot more flavour than it would have otherwise had. Also, roasting saves the onerous task of peeling and cutting up the squash and the sweet potatoes. Once you roast them, you can just peel them away from their skins. Since I don't have an immersion blender and didn't want the mess of pouring the soup into the blender to smooth once it had cooked in the pot, I put my veggies--whole baby carrots, roasted garlic, onions, the squash and sweet potato, thyme and rosemary--right into the food processor when they came out of the oven, then added the pureed works back to the pot and stirred in the evaporated milk. I would recommend simmering for at least 30 min to allow the flavours to blend.

Most Helpful Critical Review
Oct 26, 2009

I liked the sweet potato and squash combo, and the carrot added a nice flavor. However, after a blended the soup it thickened and became more of a side dish then a soup, which was disappointing. Maybe adding more liquid would help? While it was interesting, I'm thinking I'll stick to plain butternut squash soup. The potato just made it too thick to be good soup.

Nov 10, 2009

I cant give this recipe a true rating because I made a few changes of my own. I roasted sweet potato (not yam), carrot, acorn squash, onion and garlic in the oven for about an hour. I added this to a pot and heated over low heat with chicken stock for about 20 minutes. I dont have one of those hand blenders (I really should invest in one of those) so I transfered soup into my blender and gave it a 15 second puree, poured it back into the pot and seasoned with grated ginger, red pepper flakes, pepper, dried dill weed and curry powder then let it simmer for another 20 minutes. Poured in some half and half until I got the creamy consistency I desired. Heated for another minute or two. I will definitely be making this again. YUM!

Jan 08, 2010

This was an AMAZING soup! Lovely and thick and so full of flavour! I found it a bit spicy for my taste, so next time I will omit the red pepper flakes. I also added 1 can of Pumpkin pie filling, 1 tsp of cinnamon, and 1/2 tsp of Nutmeg. I also vouched for the Fat Free evaporated milk - delicious!

Oct 21, 2011

This soup is delicious and so easy to make despite the chopping. I too omitted the milk (lactose intolerance) and it is awesome. The thick consistency warms you right down to your toes, perfect for a cold fall day, thanks for sharing this amazing recipe.

Oct 12, 2011

Friggen delish! I did everything exactly like the recipe and usually I'm not a very good cook but I was able to pull this one off! Definitely adding this to my cook book!

Oct 12, 2011

Very good, I found adding thyme provided a nice balance of flavours.

Nov 16, 2009

Good soup. I left out the Evaporated Milk.


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 376 mg
  • 15%

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

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