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5 from 11 votes

Butternut Squash + Sweet Potato Soup

This vegan butternut squash + sweet potato soup is silky smooth, creamy, and easy to make.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: gluten-free, grain-free, vegan
Servings: 4 -6
Author: Ashley

Ingredients

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 1 medium butternut squash, peeled and cubed (5-6 cups)
  • 1 medium sweet potato, peeled and cubed (1 cup)
  • 1 green apple, peeled, cored, and cubed
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon cinnamon
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • pinch nutmeg
  • 1/2 cup light coconut milk
  • 1 teaspoon sea salt
  • optional toppings: pepitas and radish sprouts

Instructions

  • Heat coconut oil in a dutch oven or large stock pot over medium-low heat. Add onion to pot and cook until translucent (5-7 minutes).
  • Add in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg. Gently stir.
  • Turn up the heat to medium-high, cover, and cook for 20-25 minutes or until veggies are fork-tender. Turn off heat.
  • Using an immersion blender, begin to pureé the soup, adding in the coconut milk and sea salt after a few minutes. (be patient as it will take 5-8 minutes to get your soup silky smooth depending on the strength of your immersion blender).
  • Top as desired and serve warm.
  • Store leftovers in refrigerator.