Simple Butternut Squash and Sweet Potato Soup Recipe


I’m guilty of cheating at the grocery store.

I pick up shredded cheeses, veggies that are already diced and fruit that is sliced up and ready to eat. Yeah… I know…. it’s cheaper to buy food that hasn’t been pre-cut, but, I’ve learned that if I don’t grab the pre-cut stuff, I end up throwing away half of the food I buy because I get busy (lazy even!) and run out of time to do all of the chopping and slicing needed to prepare meals with fresh ingredients.

Over the last few weeks, I have noticed these packages of neatly cubed squash and sweet potatoes next to the diced onions and peppers. I decided to pick them up and figure out a simple, healthy butternut squash and sweet potato soup recipe.

I did a few searches and came up with some ingredients that fed my love of sweet and salty, savory and creamy soups. The most surprising part of the recipe was the apples… which do bring out the sweetness in both the butternut squash and the sweet potatoes. I was also surprised with how easy this was to make. Just throw it all in a pot, blend it and then eat it. And… as you can see in the picture above – it’s really made with natural ingredients… you can make it with organic, hand-sliced ingredients… I just chose the easiest route!

Simple Butternut Squash and Sweet Potato Soup

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Simple Butternut Squash and Sweet Potato Soup

Easy and delicious soup recipe.


  • 1 tbsp coconut oil
  • 1 diced onion (3/4 cup)
  • 3 cups cubed butternut squash
  • 1 cup cubed sweet potato
  • 1 peeled and diced apple
  • 2 cups chicken broth/stock
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/2 cup skim milk


  • Saute onions in coconut oil - stop as they begin to look clear, don't go as far as browning them.
  • Add squash, potatoes, apples, broth and spices.
  • Cover and simmer for 45 minutes to 1 hour or until potatoes are soft.
  • Blend large pieces in blender or with immersion blender and add milk.
  • Heat on low for another 10-15 mins.

Immersion Blender

immersion blender soupThis recipe gave me a good opportunity to use my immersion blender. Though the one in the picture is my favorite color, I have the plain-old white one… and it won’t die, so I can’t seem to come up with an excuse to get the turquoise one!

Anyway… if you don’t have a blender like this, it’s a great tool. Just dip the end in the soup, flip the switch and stir. In about 3 minutes, it blended the squash and potatoes into a light texture that you’d expect at a good restaurant.

I also like using my immersion blender for making gravy. It stirs just right to ward off clumps and works in just a few inches of stock left after cooking a few pieces of chicken. has the turuqoise immersion blender from Cuisinart, as well as other colors and brands. They have a special for new customers – you’ll get 15% off your first order. So, if you don’t have an immersion blender, and you haven’t shopped at before, click here to visit the site and use the coupon code: CASAWELCOME15 when you checkout. (As always, we may earn a commission if you click on that link and buy. But, we’d never link you to stores or products we don’t believe in ourselves!)


store-soup-for-laterEnjoying and Storing the Soup

This soup is great right out of the pot! It gets better the longer it sits, but it is full of flavor as soon as you’re done blending in the milk. My son and I each ate a bowl right away – and I put the rest in a plastic dish. It held up well in the fridge and reheated well on the stovetop and in the microwave.

I hope you enjoy this soup as much as I did!


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