Sweet Potato and Butternut Squash Soup

Prep Time

The peeling of the potatoes and butternut squash is the most time consuming part of this recipe. It's well worth the time because this soup is so creamy, sweet, and satisfying.

Cooking Time

1 Hour


6 Servings


  • 1 Tbs Sesame Oil
  • 1 small onion, chopped
  • 1 Tbs minced fresh ginger
  • 1 pound butternut squash, peeled and diced
  • 1 pound sweet potatoes, peeled and diced
  • 1 medium-size Yukon gold or russet potato, peeled and diced (optional)
  • 6 cups water or vegetable stock
  • Salt and pepper to taste


  1. Heat oil in a heavy soup pot over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. (You can omit the oil and sauté the onions in water)
  2. Add ginger and stir together until fragrant, about 1 minute.
  3. Add squash, sweet potato, regular potato, and water or stock and bring to a simmer. 
  4. Add salt to taste, reduce heat, cover and simmer for 45 minutes, or until all ingredients are thoroughly tender.
  5. Using an immersion or traditional blender, puree the soup-just be careful to avoid getting splashed with the hot mixture. If a traditional blender is used, return the puree to the pot and stir with a whisk to achieve a smooth texture. Heat through and adjust salt and add pepper to taste.


If you're looking for a soup to serve to company, rest assured this is a crowd-pleaser!