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15 mins

Butternut Squash Sweet Potato Soup Recipe
This Butternut Squash Sweet Potato Soup is irresistibly smooth and rich. On the other hand, it's healthy. I rarely add any cream in soup puree. Instead, I often incorporate some butter when sauteing vegetables. This time I didn't use any either; I only took a little bit of coconut oil. You can certainly use chicken broth, but this version is delicious without extra calories. The tasty topping adds a crunch and proteins. This time I utilized a package of frozen butternut squash, but certainly using fresh will be better (Try roasting it).

Posted by Ben | Havoc In The Kitchen from Halifax, Nova Scotia, Canada • Published See Ben | Havoc In The Kitchen 's 7 projects »
  • Step 1

    In a large pan heat the coconut oil and cook the onions and garlic, 3-5 minutes, until fragrant. Add the sweet potato and cook few minutes.

  • Step 2

    Add the butternut squash and about 6 cups of water (or more to cover the vegetables). Bring to a boil then reduce heat, cover, and simmer about 10 minutes.

  • Step 3

    Stir in the salt, pepper, smoked paprika, dried sage, and fresh thyme. Add more water if it has evaporated. Cover and simmer 10-15 minutes or until the veggies are very soft. Turn the heat off and let the soup cool until easy to handle. Pure using an immersion blender or processor.

  • Step 4

    In a meanwhile, in a pan cook the sliced bacon and pumpkin seeds, 2-3 minutes or as desired. Serve the warm soup sprinkled with the bacon topping and blue cheese (feta). Sprinkle with fresh thyme and sage. Enjoy!

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