Creamy Butternut Squash and Sweet Potato Soup
Our creamy butternut squash soup gets a flavor boost from sweet potatoes, along with an extra dose of creaminess from unsweetened almond milk. It's not your average fall soup—it's a hearty and flavorful blend that will warm you up on a chilly day. Replace the almond milk with coconut milk for a richer, creamier soup.
Butternut squash soup has long been a fall staple, but we wanted to create a version that was both creamy and flavorful. We started with a base of roasted butternut squash and sweet potatoes, then added a soffritto of onion, carrots, and celery for a savory depth of flavor. To make the soup extra creamy, we used unsweetened almond milk, which adds a subtle nuttiness without overpowering the other flavors. The result is a soup that is both comforting and satisfying, perfect for a chilly fall day.
Creamy Butternut Squash and Sweet Potato Soup Creamy Butternut Squash and Sweet Potato Soup Creamy Butternut Squash and Sweet Potato Soup Creamy Butternut Squash and Sweet Potato Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 butternut squash, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 4 cups vegetable broth
  • 1/2 cup unsweetened almond milk
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
  3. Add the butternut squash, sweet potato, and vegetable broth. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes.
  4. Puree the soup with an immersion blender or in a regular blender until smooth.
  5. Stir in the almond milk and season with salt and pepper to taste.
Why It Works
  • Roasting the butternut squash and sweet potatoes intensifies their natural sweetness and gives the soup a rich, flavorful base.
  • The soffritto of onion, carrots, and celery adds a savory depth of flavor to the soup.
  • Using unsweetened almond milk gives the soup a creamy texture without adding any dairy.
  • Seasoning the soup with salt and pepper to taste allows you to adjust the flavor to your liking.