Butternut Squash Sweet Potato Soup (AIP, Paleo)

This delicious yet healthy butternut squash sweet potato soup is a favorite in my household. It is gluten-free, dairy-free, paleo, and AIP. It is a sneak peek of my cookbook “ENJOY- Healthy festive meals for you and your loved ones”, featuring holiday and special occasion meals for people with food sensitivities.

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Butternut Squash Sweet Potato Soup

Fall has officially arrived and with it the season of winter squashes, warm soups and teas, and lots of coziness. This delicious combination of butternut squash sweet potato soup will make you forget about the fact that it is cold outside. If you don’t already love fall, this soup will make you look forward to this season.
Not only is it super delicious, creamy, and filling it is also extremely healthy. And if you have food sensitivities you can get even more excited because this butternut squash sweet potato soup is dairy-free, gluten-free, Paleo, and AIP.

Wanna get more holiday and special occasion recipes? Get my AIP/Paleo holiday cookbook, including a full Thanksgiving spread.

Ingredients

  • shallots or small onion
  • garlic
  • butternut squash
  • sweet potato 
  • ginger 
  • lard or coconut oil
  • bone broth 
  • coconut milk 
  • cinnamon
  • sea salt
  • pepper 
butternut squash soup in a bowl

The Secret Ingredients that Make this Butternut Squash Soup Irresistable

First of all bone broth. Not only is it a gut-healing food that provides you with important amino acids, but it also makes every soup taste so much more delicious. Especially if you are using homemade bone broth or my favorite brand “Bonafide Provisions”.

The onions or shallots and fresh garlic give an incredible flavor to this soup and provide you with antioxidants to fight inflammation.

The cinnamon and the fresh ginger give this recipe an extra kick and you get an extra dose of antioxidants.

HOT TIP: Homemade bone broth or my favorite brand “Bonafide Provisions” give this recipe not only more flavor but also gut-healing properties.

How to Make this Butternut Squash Sweet Potato Soup

  1. Peel and chop all the veggies into medium/small pieces. Use a very sharp knife for cutting the sweet potato and for peeling and cutting the butternut squash.
  2. Heat a medium pot over medium heat. Once hot add the cooking oil of your choice. Add onions and garlic and fry until translucent. Add butternut squash, sweet potatoes and ginger and roast for a couple of minutes. Stir occasionally.
  3. Add bone broth, cover with a lid and bring the broth to a boil. Reduce the heat to low, and simmer until the squash and sweet potatoes are very soft, about 20 to 30 minutes.
  4. Puree the soup with an immersion blender or large blender until smooth. Depending on the size of your blender you might have to do this in batches.
  5. Once pureed, pour the soup back into the pot and add half the amount of coconut milk. If you would like the soup to be less thick, add the rest.
  6. Season with cinnamon and salt and pepper to your liking.
  7. Serve hot, Enjoy!
butternut squash soup in a bowl next to a pot with soup

Tips

I like to measure ingredients with cups especially when working with fresh fruits and vegetables. For example, the term “use 1 sweet potato” is a bit vague. Have you ever paid attention to the variety of sizes when it comes to fruits and veggies? Some of them are gigantic ๐Ÿ™‚ For this recipe, I used one small sweet potato and 3/4 of a small to medium butternut squash. But again the easiest and most accurate way is to cut the squash and sweet potato into small pieces and then use a cup to measure. If you end up not using the whole butternut squash I recommend peeling and cutting the whole thing anyway. You can store it in the fridge and use it to make this roasted rosemary garlic butternut squash recipe, for example.

Don’t throw away the seeds. Bake them in the oven with a little bit of olive oil and salt until golden brown. Check out this recipe for roasted pumpkin seeds. They taste super delicious.

HOT TIP: Save money and waste by using the seeds to make roasted pumpkin seeds.

cubed butternut squash, sweet potatoes, broth shallots, garlic and ginger

This recipe is a variation of my mom’s delicious butternut squash soup and I have to say that I appreciate everything she does even more after making this soup on my own. Because it is not a quick 20 minute one, but it is so worth the time spent. Here are a few tricks to optimize your time.

Time-saving Tips for the Butternut Squash Sweet Potato Soup

  • Do more of it! I find that I spend most of the time not cooking but cleaning the kitchen and doing the dishes after. So while you are at it you might as well do more and freeze some of it.
  • You are going to want to use a very sharp knife for this recipe. If you don’t already have one it is worth investing in it. It will make your overall cooking experience so much faster.
  • You will spend most of your time cutting. I usually listen to an audiobook or watch something on tv/ YouTube in the background or Skype with my family. I find chopping a bit boring and like to use that time to multitask. Just make sure you don’t cut yourself ๐Ÿ˜‰
  • I like to use the 20 minutes when the veggies simmer in the broth to clean up most of the kitchen, and or do stuff around the house. Make sure you use a timer so you don’t burn the soup.

HOT TIP: Investing in one sharp chef’s knife will make your overall cooking experience so much smoother and quicker. Especially when cutting something like butternut squash or sweet potatoes.

More Cozy Fall Food Recipes

I hope you enjoy this butternut squash sweet potato soup recipe as much as I do, as always feel free to play around with the ingredients. You might discover something amazing! I would love to get your feedback, please leave a comment below. And as always donโ€™t forget to tag me in your food pictures on Instagram

Happy cooking!

~ Annika

Butternut Squash Sweet Potato Soup

This delicious yet healthy butternut squash sweet potato soup is a favorite in my household. It is Paleo, AIP, and dairy free.
5 from 1 vote
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 4 people

Ingredients
  

  • 3 shallots or 1 small onion (1 cup)
  • 3 cloves garlic chopped
  • 4 cups butternut squash chopped
  • 2 cups sweet potato chopped
  • 2 Tbsp ginger chopped
  • lard or coconut oil (for frying)
  • 2 cups bone broth chicken or beef
  • 1 cup coconut milk full fat (use less if you want the soup thicker)
  • 1/2 tsp cinnamon
  • sea salt and pepper (omit pepper on AIP)

Instructions
 

  • Peel and chop all the veggies into medium/small pieces. Use a very sharp knife for cutting the sweet potato and for peeling and cutting the butternut squash.
  • Heat a medium pot over medium heat. Once hot add the cooking oil of your choice. Add onions and garlic and fry until translucent. Add butternut squash, sweet potatoes and ginger and roast for a couple of minutes. Stir occasionally.
  • Add bone broth, cover with a lid and bring the broth to a boil. Reduce the heat to low, and simmer until the squash and sweet potatoes are very soft, about 20 to 30 minutes.
  • Puree the soup with an immersion blender or large blender until smooth. Depending on the size of your blender you might have to do this in batches.
  • Once pureed, pour the soup back into the pot and add half the amount of coconut milk. If you would like the soup to be less thick, add the rest.
  • Season with cinnamon and salt and pepper to your liking.
  • Serve hot, Enjoy!

Notes

Tips:
  1. Add additional coconut milk if the soup is too thick.
  2. Make larger portions of this soup, your guest are going to want more ๐Ÿ™‚

Comments

  1. Cesar

    5 stars
    These feels like being at a fancy restaurant. The soup is so creamy and full of flavor! I could have it for breakfast, lunch and dinner on the same day ๐Ÿ™‚

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