Fall in love with this Butternut Squash Sweet Potato Soup recipe! It's ready in 30 minutes, made in one pot, and is naturally vegan, dairy-free, and gluten-free! It's creamy all on its own and totally cozy and comforting!
1/2teaspoonwhite pepperstart with 1/4 teaspoon if needed
1 3/4 - 2 1/2cupsvegetable stock
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. Cook vegetables for 8-10 minutes until browned and caramelized.
Deglaze the pan with vegetable stock, starting with 1 ¾ cups. Bring to a boil for 10-12 minutes until vegetables are tender.
Remove from heat (or turn off the stove) and use an immersion blender (or a regular blender) to puree the vegetables until smooth. Add more vegetable stock until desired consistency is reached. Taste test for salt levels and adjust as needed.
Serve with croutons or pumpkin seeds as desired. Also delicious with a crusty loaf of bread! Store any leftovers in an airtight container in the fridge for 4-5 days, reheating on the stove or in the microwave.