This Butternut Squash & Sweet Potato soup is healthy, comforting, and vegan. This is a one-pot meal that can be made in my Instant Pot in under 30 minutes.
2Acorn Squashor any other varieties of squash or mini pumpkin
Cooking Spray
Salt & Pepper
Prevent your screen from going dark
Instructions
HOW TO CUT BUTTERNUT SQUASH
Cut the top & bottom of the squash. Peel the squash using a peeler or a knife from top to bottom. The raw squash is harder, so it is better to peel using a peeler.
Cut the squash lengthwise from top to bottom. Make sure to put the squash flat on the cutting board and then cut it.
Remove the seeds using an ice cream scooper or a spoon.
Cut the butternut squash in big chunks. Make sure to cut squash and sweet potato into equal-sized pieces.
HOW TO CUT SWEET POTATO
Peel the sweet potato skin using a knife or a peeler. It is easier to cut sweet potato using a peeler.
Cut the sweet potato into big chunks. Make sure to cut squash and sweet potato into equal-sized pieces.
MAKE THE SOUP
Add oil or butter and saute onion, carrots, and celery until tender. Then add chopped/minced ginger and garlic and saute for 1 minute.
Then add butternut squash and sweet potato along with the vegetable stock.
Add spices: thyme, cumin powder, curry powder, and paprika.
Cancel Saute and close the lid of the Instant Pot and pressure cook it for 10 minutes. Once the timer beeps, NPR for 5 minutes and then Quick Release. Once the pressure is released, open the lid.
Using Immersion Blend, blend all the ingredients until smooth and creamy. Or you can also blend it in the blender and transfer the soup to the instant Pot again.
Turn the Saute and add coconut milk and if needed, then add more vegetable stock, lemon juice, and maple syrup/honey. Simmer for 3-5 minutes at Low Heat.
ROAST THE SQUASH/ PUMPKIN
Cut the bottom of the squash so that they can lay straight on the table. Next, cut the top of the pumpkin or squash. Spray olive oil inside the squash and pumpkin and sprinkle salt & pepper.
Preheat the oven at 400 Degrees F. Place the pumpkin/squash in the preheated oven for 10-15 minutes (or as needed) until cooked and edges are a little brown.
SERVING
Pour the soup in the roasted mini pumpkin or squash. Garnish with roasted pumpkin seeds, kale chips, or parsley/cilantro.
Notes
TIPS:1. Adding fresh ginger and garlic makes the real difference. 2. Cut butternut squash and sweet potato in equal-sized chunks for even cooking. STORAGE: You can keep the soup in the refrigerator for up to 3-5 days. For a longer time, you can also store it in the freezer. Freeze the soup in freezer-safe containers or bags for 1-2 months.
HOW TO USE BUTTERNUT SQUASH SEEDS?
You can remove the seeds. Soak the seeds in water and then remove the seeds from the skin. And air fry the seeds with some spices and eat them for snacktime.
Nutrition Facts
BUTTERNUT SQUASH & SWEET POTATO SOUP
Amount per Serving
Calories
477
Calories from Fat 135
% Daily Value*
Fat
15
g
23
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
15
mg
5
%
Sodium
186
mg
8
%
Potassium
2031
mg
58
%
Carbohydrates
86
g
29
%
Fiber
13
g
54
%
Sugar
21
g
23
%
Protein
8
g
16
%
Vitamin A
63381
IU
1268
%
Vitamin C
81
mg
98
%
Calcium
251
mg
25
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.