Butternut Squash and Sweet Potato Soup


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.

Prep Time:
35 mins
Cook Time:
30 mins
Total Time:
1 hr 5 mins
6 servings


  • 2 tablespoons unsalted butter

  • 1 cup diced red onion

  • 6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes

  • 2 sweet potatoes, peeled and cut into 1-inch cubes

  • 6 cups reduced-sodium vegetable broth, or as needed

  • 3 tablespoons chopped fresh thyme

  • 1 tablespoon grated fresh ginger root

  • 1 teaspoon ground turmeric

  • ½ teaspoon ground coriander

  • ¼ teaspoon ground black pepper

  • 1 green chile pepper, halved lengthwise (Optional)

  • 1 cup silken tofu, divided

  • salt to taste


  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.

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.

Nutrition Facts (per serving)

225 Calories
5g Fat
42g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 225
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Cholesterol 10mg 3%
Sodium 266mg 12%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 22%
Total Sugars 9g
Protein 6g
Vitamin C 54mg 268%
Calcium 119mg 9%
Iron 2mg 13%
Potassium 917mg 20%

* 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.