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Butternut Squash and Sweet Potato Soup

This healthy and hearty Butternut Squash and Sweet Potato Soup is cozy, flavorful, and perfect for fall or winter. Make it in the Instant Pot, slow cooker, or stovetop with easy vegan options. Creamy, comforting, and naturally sweetened!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 241

Ingredients
  

  • 2 medium yellow onions, peeled and sliced
  • 1 tbsp unsalted butter (use olive oil for vegan)
  • 1 tbsp olive oil
  • 2 tbsp light brown sugar
  • 1 tbsp minced garlic
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 3 to 3 1/2 lb butternut squash, halved, peeled and cubed
  • 2 1/2 lb red sweet potatoes or garnet yams, peeled and chopped
  • 6 to 8 cups low sodium chicken or vegetable broth

Equipment

  • Instant Pot or slow cooker (6qt)
  • immersion blender or standard blender
  • potato peeler

Method
 

  1. Halve the onions and thinly slice them.
  2. Heat butter and oil in the Instant Pot using Sauté function (or use all olive oil for vegan). Add onions, brown sugar, garlic, ginger, cinnamon, salt, and pepper. Sauté for 10–15 minutes, until onions are golden.
  3. While onions cook, peel and cut butternut squash and sweet potatoes into 1½-inch chunks.
  4. Add squash, sweet potatoes, and 6 cups broth to the Instant Pot. Close the lid and cook on Manual for 16 minutes. Let steam release naturally for 15 minutes, then release remaining pressure.
  5. Use an immersion blender to puree the soup until smooth and creamy, or transfer to a blender in batches.
  6. Add more broth if needed to reach desired consistency. Reheat and adjust salt and pepper to taste before serving.

Notes

To make it vegan, replace butter with olive oil and use vegetable broth. For stovetop or slow cooker versions, sauté onions first and simmer all ingredients until tender. Soup stores well in the fridge for up to 1 week.