21 January 2012

Sweet Potato & Squash Soup

Print Friendly and PDFPrint Friendly

Simple, nutritious, but most importantly delicious! This soup doesn't have much going on, but a single bowlful of this is surprisingly hearty and fulfilling. Good thing this soup has so many vitamins and dietary fiber because I could eat this all day......in fact, I did hehe. Very delicious!

- 1 butternut squash peeled, chopped
- 1 acorn squash peeled, chopped
- 2 medium sweet potatoes peeled,  chopped
- 1 large onion chopped
- 2 whole garlic cloves crushed
- 4 celery stalks chopped
- 3 tbsp olive oil
- 1 quart stock (beef, chicken, or vegetable)
- 2 C water
- 1/2 tsp nutmeg grated
- salt & pepper to taste

Chop and prep all vegetables.

In a soup pot, heat up olive oil and saute the onions, celery, & sweet potatoes, then season with pinch of salt & pepper. Once the onions and celery are slightly tender, add garlic, stock, and water. Bring to a slight boil, then add squash, grated nutmeg & another pinch of salt & pepper (layer the seasoning). Continue to simmer until all vegetables are soft and tender.

Turn heat off. Using an immersion blender (or regular blender in batches), carefully blend soup until silky smooth. Taste as you go and add salt & pepper if needed. Soup should have sweetness, so be careful not to over-season.
I like to eat this with crispy bacon and saltine crackers on the side. You can also toast up some bread to dip or top with croutons, herbs, and sour cream. Enjoy!!

Feast On!


  1. My daughter and I love pumpkin soup, we could eat it day and night as a meal. Great healthy recipe, too!

  2. Your soup looks so satiny and smooth! Delicious! I love it with some salty bacon.


Thank you for stopping by my little corner of the blogasphere. Please leave me a comment; I love reading all of them :)

Related Posts Plugin for WordPress, Blogger...