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Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

A naturally creamy, vegan fall soup made from butternut squash, sweet potato, aromatics, curry powder, and a bright lemon finish. Rich, velvety, healthy, and deeply comforting—ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1.2 lb butternut squash, cubed
  • 1 lb sweet potato, cubed
  • 1 onion, chopped
  • 2 celery stalks, diced
  • 3 cloves garlic, roughly chopped
  • 2 tbsp olive oil
  • 1 tsp curry powder
  • 1 lemon zest (from one lemon)
  • 1–2 lemons, juiced to taste
  • 4–5 cups vegetable stock (or chicken stock)
  • 1 salt and pepper, to taste

Equipment

  • large pot
  • knife
  • cutting board
  • immersion blender or high-speed blender
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add onion and celery, season with salt, and sauté for 3–4 minutes until softened.
  2. Add garlic, pepper, curry powder, and lemon zest. Stir 10–15 seconds until the spices are fragrant, without burning the garlic.
  3. Add cubed butternut squash and sweet potato. Stir, then pour in enough stock to just cover the vegetables.
  4. Bring to a boil, reduce heat, and simmer 13–15 minutes until vegetables are fork-tender.
  5. Remove from heat and blend using an immersion blender or high-speed blender until completely smooth and creamy.
  6. Stir in lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon as needed. Serve hot.

Notes

Use vegetable stock to keep it fully vegan. Add coconut milk for extra richness. Freezes perfectly and tastes even better the next day.