Butternut Squash Sweet Potato Soup - a creamy, comforting vegan soup, made in 30 minutes in one pot! Perfect for winter nights! | Fork in the Kitchen

Butternut Squash Sweet Potato Soup


A comforting soup that’s perfect for cold winter nights. Made in one pot with lots of fresh thyme, a kick of white pepper, and a hint of cinnamon for warmth!



  • 2 Tablespoons olive oil
  • 1 large shallot or small yellow onion, roughly chopped (~1/2 cup)
  • 23 garlic cloves, roughly chopped
  • 1 large sweet potato, diced (~2 cups)
  • 2 1/23 cups butternut squash cubes (~1 small squash)
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon white pepper
  • 1 Tablespoon fresh thyme, chopped
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 3/42 cups vegetable stock


  1. Heat olive oil in a large dutch oven over medium-high heat. Add shallot and garlic, cook for 2 minutes. Add sweet potato and butternut squash. Stir in salt, white pepper, thyme, cinnamon, and nutmeg. Continue to cook for 20-25 minutes until vegetables are tender, stirring occasionally.
  2. Add 1 3/4 cups vegetable stock. Use an immersion blender (or a regular blender) to puree soup. Add more vegetable stock to reach desired consistency. Blend until smooth.
  3. Top with pumpkin seeds and serve with a crusty loaf of bread for the ultimate experience.

  • Category: Soup
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