Butternut Squash and Sweet Potato Soup

Winter squash has tremendous health benefits. Not only is it low calorie and nutrient dense, but scores big on the feel good, clean eating scale. Here are a few highlights of it's nutritional profile: winter squash is loaded with beta-carotene to protect against cancer and heart disease, a great source of potassium for heart and muscle function, has a notable amount of vitamin C for growth and repair of tissue, as well as carbs for working muscles, and vegetable protein to prevent injury and build new muscle. Steamed, roasted, or pureed in a soup, take advantage of the long squash season and get some on your plate today. Here is one of our new favorite recipes for a dynamite soup that's quick and easy to prepare.

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Butternut Squash and Sweet Potato Soup



1 medium butternut squash, peeled and diced (about 5 cups)

1 large sweet potato, peeled and diced (about 3 cups)

2 carrots, peeled and chopped (about ¾ cups)

1 small yellow onion, diced

2 tablespoons olive oil

4 cups vegetable broth

¼ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp curry powder

½ tsp garlic powder

¼ tsp salt

¼ cup full fat coconut milk


Heat olive oil in a large pot over medium heat. Sauté the onion and the carrot for three to five minutes. Add the squash and sweet potato to the pot and pour in the vegetable broth. Add the spices and salt and bring to a boil. Reduce to a simmer and cover. Cook for about twenty minutes or until all of the veggies are tender. Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached. Pour in the coconut milk and continue to blend until it is mixed thoroughly. Serve warm. Enjoy!


From: Making Thyme for Health

Jean Haedrich
Jean Haedrich