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Butternut Squash Sweet Potato Soup

Rated as 4.75 out of 5 Stars
1

"Lots of taste and beta carotene!"
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Ingredients

1 h servings 167
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 167 calories; 6.3 28.2 2.9 16 416 Full nutrition

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Reviews

Read all reviews 54
  1. 69 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

i will make it again but add apples its not sweet enough, very plain .made it with veggie broth instead of chicken broth due to the vegetarian in our family.

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

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 ...

This has become a favorite in our home!

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...

I have used allrecipes for years and this is my first review. This is a unique, flavorful and wonderful soup! I didn't even have to use salt and pepper because the combination of vegetables we...

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.

Made this from leftover roasted sweet potatoes and squash (from Thanksgiving) using turkey stock. It is spectacular. Following the advice of several commenters, I added ginger, turmeric and cu...

This was great!! I didn’t have celery, and scaled the quantities up to feed my large (hungry) family. Roasted all veggies in oven first — diced about 3 sweet potatoes, 2 peppers (red and yellow)...

I had never cooked with butternut squash before and this recipe made it super easy! I used a yam instead of a sweet potatoe and I added a package of firm tofu before I blended the soup for a lit...