Ultra creamy, warming and comforting this easy butternut squash sweet potato soup recipe is sure to be a favourite this fall. It has warming spices like cinnamon, nutmeg and smoked paprika and a touch of sweetness from maple syrup. So delicious!
Cuisine American, Canadian
Keyword fall recipe, roasted squash, soup, sweet potato
1tablespoonolive oil(plus 1 teaspoon for roasting squash)
1/2teaspoonblack pepper, divided
1yellow onion, peeled and chopped
2sweet potatoes, peeled and cubed (about 1 pound)
5cupsunsalted vegetable broth
1/2cupwhole milk Greek yogurt
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Carefully cut butternut squash in half, scoop out seeds, drizzle with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon each of salt and black pepper.
Place squash cut side down and bake for about 40 minutes until squash is cooked through when pierced with a knife. Let cool slightly. Scoop out butternut squash. Reserve.
In a dutch oven or large pot on medium heat add 1 tablespoon of olive oil and cook onion for about 5 minutes. Add garlic to onion and cook 1 minute.
Add sweet potato, cinnamon, nutmeg, smoked paprika, remaining 1.25 teaspoons of salt and 1/4 teaspoon of black pepper. Stir and cook 1 minute.
Next, add veggie broth and reserved cooked butternut squash, bring to a low simmer, cover ajar and cook for 15 minutes until sweet potato is cooked through.
Off heat stir in yogurt and maple syrup.
With the highest setting on your immersion blend, blend soup until smooth and creamy. Garnish with crispy sage leaves (optional). Enjoy!
I like to use 'unsalted' broth in my recipes. I like to do that because I can control the sodium content a little more. If you use a 'salted' variety, keep in mind that you may need less salt added.
When I originally made this recipe, I used heavy cream instead of whole milk Greek yogurt. The heavy cream works lovely too, but I enjoy the yogurt a little more and it's lighter.
I highly recommend garnishing with crispy sage leave because they're delish.
Speaking of crispy sage leaves, garnish and enjoy as soon as serving. Like with anything crispy, once it hits moisture (aka soup), it will loose it's crispiness.