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Two bowls of butternut squash and sweet potato soup
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5 from 1 vote

Butternut Squash and Sweet Potato Soup

Hearty butternut squash and sweet potato soup seasoned with curry, thyme and cayenne.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 6 to 8

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 2 medium carrots, chopped
  • 2 medium sweet potatoes, cubed
  • 1 medium butternut squash, peeled, seeded & cubed
  • 32 oz chicken stock
  • 2 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon curry powder
  • 1 teaspoon fresh lemon thyme, chopped (if you can't find lemon thyme, regular thyme is fine)
  • ½ teaspoon cayenne pepper

Instructions

  • Melt the butter and heat the olive oil in a LARGE pot. Add the onion, celery, carrot, sweet potatoes, and butternut squash, and cook for 10 minutes, stirring occasionally until slightly tender.
  • Add chicken stock and bring to a boil. Reduce heat to low, cover pot, and simmer for about 30 minutes, or until all vegetables are tender.
  • Use an immersion blender (or carefully transfer to a food processor or blender) to blend until smooth. If the soup is too thick, slowly add in additional stock to attain desired consistency. Season with salt, pepper, curry, thyme and cayenne.

Notes

For a dairy-free option, use all olive oil instead of the butter/olive oil combo.
For a vegetarian option, use vegetable stock instead of chicken stock.
 
Adapted from AllRecipes