Butternut Squash and Sweet Potato Soup

Name: Butternut Squash and Sweet Potato Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings (2 quarts)
Ingredients: 2 tablespoons olive oil; 2 small onions, chopped; 2 celery ribs, chopped; 2 medium carrots, chopped; 1 medium butternut squash (3 pounds), peeled, seeded and cut into 1-inch cubes; 1 medium sweet potato (about 8 ounces), peeled and cut into 1-inch cubes; 1 yellow summer squash, halved lengthwise and sliced; 4 garlic cloves, minced; 4 cups vegetable broth; 2 teaspoons dried savory or herbes de Provence; 1/4 teaspoon pepper; Grated Parmesan cheese, optional

Total Time Prep: 20 min. Cook: 35 min.

Yield 8 servings (2 quarts)

Contest Winner

Test Kitchen Approved

Creamy butternut squash and sweet potato soup is chock-full of flavor, nutrients and warming ingredients. Easy to make, using just one pan and an immersion blender, it's the ideal soup for cold nights.

Ingredients

2 tablespoons olive oil
2 small onions, chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 medium butternut squash (3 pounds), peeled, seeded and cut into 1-inch cubes
1 medium sweet potato (about 8 ounces), peeled and cut into 1-inch cubes
1 yellow summer squash, halved lengthwise and sliced
4 garlic cloves, minced
4 cups vegetable broth
2 teaspoons dried savory or herbes de Provence
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Directions

In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer.
Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes.
Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese.

Nutrition Facts

1 cup (calculated without cheese): 138 calories, 4g fat (1g saturated fat), 0 cholesterol, 497mg sodium, 27g carbohydrate (8g sugars, 7g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Here's my go-to recipe for get-togethers with family and friends. Everyone asks for seconds, and they can't believe they are eating something so healthy and vegetarian! It's also a hearty dish for those with food allergies. —Sharon Verea, Thomasville, Georgia

Recipe Creator