Butternut Squash & Sweet Potato Soup

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Sweet Pea Living | Butternut Squash & Sweet Potato Soup | Plant Based Meals | Vegan

With the recent swing of chilly fall weather in Chicago (it actually snowed briefly on Saturday…), it felt like the right time for this warm, harvest-themed soup to make an appearance on the blog. Butternut squash is arguably one of my favorite fall-flavors. The sweet, creamy taste of butternut squash is heartwarming and delightful, especially when paired with sweet potatoes, kale, and cannellini beans! Serve this soup with a crisp baguette or biscuit of your choice. It is sure to bring warmth to your kitchenregardless of the weather outside!

Butternut Squash & Sweet Potato Soup


AuthorSweet Pea LivingDifficultyBeginner

Yields6 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

INGREDIENTS
 2 tbsp Extra Virgin Olive Oil (EVOO)
 1 yellow onion, diced
 4 cloves garlic, minced
 2 sweet potatoes, skinned and diced
 1 tbsp unsalted butter
 1 tsp fresh thyme, minced
 ¼ tsp dried rosemary
  tsp dried oregano
 ¼ tsp ground turmeric
 ¼ tsp nutmeg
 4 cups vegetable stock
 1 lemon, juiced
 salt and black pepper, to taste
 1 butternut squash, peeled and diced (optional: save the seeds and toast them with salt as a garnish)
 15 oz cannellini beans, drained and rinsed
 2 cups kale, stems removed and chopped

INSTRUCTIONS
1

In a large stock pot, heat the EVOO for 1-2 minutes. Add the onion and garlic. Saute until fragrant.

2

Add the sweet potatoes, butter, thyme, rosemary, oregano, turmeric, nutmeg, vegetable stock, lemon juice, salt, and pepper. Simmer for 20 minutes, or until sweet potatoes are tender.

3

In a separate pan, heat 1 tablespoon of EVOO. Add the butternut squash and cook until pieces begin to become caramelized.

4

Transfer the butternut squash to the stock pot. Add the cannellini beans and kale.

5

Top with fresh oregano sprigs and toasted butternut squash seeds. Serve hot and enjoy!

Ingredients

INGREDIENTS
 2 tbsp Extra Virgin Olive Oil (EVOO)
 1 yellow onion, diced
 4 cloves garlic, minced
 2 sweet potatoes, skinned and diced
 1 tbsp unsalted butter
 1 tsp fresh thyme, minced
 ¼ tsp dried rosemary
  tsp dried oregano
 ¼ tsp ground turmeric
 ¼ tsp nutmeg
 4 cups vegetable stock
 1 lemon, juiced
 salt and black pepper, to taste
 1 butternut squash, peeled and diced (optional: save the seeds and toast them with salt as a garnish)
 15 oz cannellini beans, drained and rinsed
 2 cups kale, stems removed and chopped

Directions

INSTRUCTIONS
1

In a large stock pot, heat the EVOO for 1-2 minutes. Add the onion and garlic. Saute until fragrant.

2

Add the sweet potatoes, butter, thyme, rosemary, oregano, turmeric, nutmeg, vegetable stock, lemon juice, salt, and pepper. Simmer for 20 minutes, or until sweet potatoes are tender.

3

In a separate pan, heat 1 tablespoon of EVOO. Add the butternut squash and cook until pieces begin to become caramelized.

4

Transfer the butternut squash to the stock pot. Add the cannellini beans and kale.

5

Top with fresh oregano sprigs and toasted butternut squash seeds. Serve hot and enjoy!

Butternut Squash & Sweet Potato Soup

Butternut Squash & Sweet Potato Soup

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