Butternut Squash and Sweet Potato Soup

Full disclosure, this soup doesn't have any garlic in it. That's some garlic I roasted for mashed potatoes and couldn't resist the photo op. What resulted is possibly my favorite photo of my first year of blogging. I have three more months, that's 120 days to prove myself wrong, and I hope I do. My Christmas present to myself which has yet to arrive is an 85 mm lens for my Canon. I have taken all these pictures with my kit lens, I don't have so much as a 50 mm, to share the load. I'm excited to take what I've learned so far and put it to use with some better equipment. We'll see what happens. We will see. 

So, do you want to hear about the soup? 

Here's the deal, minus salt, pepper, and rosemary for garnish this soup has 6 ingredients. Six of 'em. You can handle this. Boil it, blend it, eat it, that's the bulk of your soup making responsibility. 

I have dreams of converting to all seasonal eating. I'm sure you've heard the term, localvore, or locavore.  Like only shopping farmer's markets for food that is presently in season, and supporting your state/community. It's also a highly sustainable practice, less fuel costs for food shipping, and fresher food for you and your family. The single most important thing for me in the localvore/seasonal eating category of benefits is that your body needs different things in different seasons. Your body may need more carbohydrates to burn to stay warm in winter. So, seasonal eating is kind of a homage to the wisdom of nature and your body's natural rhythms. I dig on that kind of thing. Nature, rhythm, ebbs and flows, nature knows. Is that a haiku?

This soup is perfect seasonal eating for the fall/winter months. These super pigmented veggies bring an extra dose of vitamins to the table to support a healthy body all winter long, not to mention they're delicious. So, if you've been carb shamming yourself all season long, put your feelings aside and dive into the bevy of winter veggies and see if you don't feel better. :)

Here's what you'll need:

  • 8 cups of chicken broth - for a vegan option use vegetable broth
  • 2 large sweet potatoes - skinned and chopped
  • 1 butternut squash - chopped - I cheated and got two packages of the pre-chopped kinds from the mind readers at the grocery store. 
  • 1 granny smith apple - peeled, cored, and chopped
  • 1 larger white onion - finely chopped
  • 2 tablespoons of butter or olive oil
  • salt, cracked pepper, and rosemary to garnish


  • In a large pot bring chicken broth to a soft boil, add in sweet potatoes and butternut squash, reduce heat to medium and place a lid on. You'll want to cook them for about 25-30 minutes. This is a little longer than they normally take, but for blending purposes, you basically want your veggies to be falling apart so they'll blend up super smooth. 
  • While those are cooking take your butter or olive oil and chopped onion and cook onions until they start to look a bit clear.
  • Set your onions aside to cool.
  • Once your sweet potatoes and butternut squash are done cooking, add in onions and remove from heat. 
  • With a handheld blender or a high speed upright blended, pulse the apple pieces to break them apart.
  • Add in the first batch of soup with the apple and blend until completely smooth. Replace soup into a large, clean stovetop pot. 
  • Continue blending in batches until your soup has been completely emulsified. 
  • Once all ingredients are blended and added into a clean pot, place it back on the stove and bring to a soft boil for approximately 2 minutes, stirring continuously. If you're making this ahead of time, you can save this step until you're ready to serve your soup so all the flavors are blended perfectly ahead of time. 
  • Garnish with cracked pepper, sea salt, and a fresh spring of rosemary. It shouldn't need too much additional salt because of the broth. So a light sprinkle of salt should do it.