Butternut Squash and Sweet Potato Soup


Another recipe! And this time, it's really simple. So simple that it takes about 25 minutes to make from start to finish. I used frozen butternut squash that I found in the freezer aisle at my local grocery store, and while I don't recommend frozen butternut squash for roasting, it's perfect for a soup. 

This soup is naturally sweet because of the squash and sweet potato, but the sweetness is countered by the ginger and coriander. It's perfect for a cold fall day. I've been enjoying it for lunch with a biscuit on the side, but you could also serve this soup as a light appetizer at dinner.

Happy Cooking!

Butternut Squash and Sweet Potato Soup

Serves 3-4 (4 as an appetizer or 3 as a main course)


  • 1 tablespoon unsalted butter
  • 1 medium-sized onion, cut into ½-inch cubes
  • 1 medium-sized sweet potato, peeled and cut into 1-inch chunks
  • 10 ounces frozen or fresh butternut squash, peeled and cut into 1-inch chunks
  • 1 teaspoon ground coriander
  • 1 teaspoon fresh, minced or grated ginger
  • 3 cups chicken stock
  • salt and pepper to taste
  • parsley, finely chopped (optional)
  • soft goat cheese (optional)


  1. Heat a medium sized pot over low heat.
  2. Add the butter and onion and sweat the onions over low heat for 10 minutes, or until translucent.
  3. Add the sweet potato, butternut squash, ginger and coriander and sauté for 5 more minutes over medium heat.
  4. Add the chicken stock and bring to a simmer. Simmer for 15 minutes, or until the sweet potato and butternut squash pieces are cooked through. Remove from heat.
  5. Using an immersion blender or regular blender, puree the soup until smooth.
  6. Season with with salt and pepper to taste.
  7. Serve immediately or refrigerate and reheat later over low heat on the stove. Optional: garnish with fresh parsley and a small piece of soft goat cheese and stir in the goat cheese until it melts in the soup.

Serving suggestions: This soup is a meal in itself when served with a salad and crusty bread. Alternatively, this soup would make a great first course.