Butternut Squash and Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

13
Miriam 3

"A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side."

Ingredients

1 h 5 m servings 225 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
  2. Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.

Footnotes

  • Cook's Note
  • Because butternut squashes come in varying sizes, my general rule is that the sweet potatoes should be about 3/4 of the amount of butternut squash. The amount of broth can be varied with the cook's judgment so that it just covers the vegetables. Too much broth and the soup will lose its ideal thickness.
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Reviews

13
  1. 19 Ratings

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Wonderful in a deliciously understated kind of way. I made some minor changes: I added one standard block of tofu - I don't know what a "cup" of tofu looks like, and I wasn't about to start sto...

thank you for this recipe! i made this soup successfully with some minor changes: 2 1/2 lbs cubed squash, 2 large sweet potatoes - roasted with olive oil salt and pepper. cooked onion in butt...

We love butternut squash soup, but this is one of the best I've tasted. I used 1/2 block of 14oz tofu. To reduce fat, I cooked the onion in about 1/2 cup of veggie broth instead of butter. Tha...

Delicious! The tofu is hidden! I used soft tofu and omitted the chilli. Mmm I will definitely make this again. Thanks for the great recipe :)

For someone that doesn't usually like this type of dish, this was pretty good! The seasoning was just right to compliment the squash and sweet potato flavors and gave it that nice, Fall-ish feel...

My husband absolutely hated it. His response, "I feel like a little kid who has to force food down before dessert." I found it palatable but that is about it.

I added some lowfat cream cheese & nutmeg. I didn't have any ginger, so I used garlic. Topped it with French Fried Onions. Best butternut squash soup ever. Yummm.

This was easy and delicious... Making it for Thanksgiving first course!

Made this today; it was unseasonably cold and I wanted something comforting and warm. This was beautiful! I didn't have tofu, so I used part skim milk, part half-and-half. I also melted a little...