This rich, delicate, smooth, and silky yet not too heavy Butternut Squash Sweet Potato Soup with a delicious, aromatic, and spicy topping. Perfect on a cold winter day!
Hello, everyone! Is it getting cold in your area? You’ve got to eat some hot soup. Better pumpkin or squash soup. Even better this Butternut Squash Sweet Potato Soup as it’s hearty, earthy, and irresistibly delicious. I would say, it’s a perfect fix when you’re a little down because of all this coldness and darkness.
This soup is packed with the textures and fall flavours: so earthy and cozy. I intentionally opted for a mild in flavour soup (Just the natural sweetness of the vegetables plus herbs) and a spicy and aromatic topping. This topping consists of smoky prosciutto, pumpkin seeds, chilly flakes, thyme, and sage – all browned in a healthy amount of butter. I can tell you: this topping is an excellent material for your salad, savoury breakfast, or even for snacking! Very addictive, too. Just avoid making it way too in advance or you can end up eating the soup without any topping.
Lastly, a little of parmesan (Or any other hard cheese) to finish the presentation because why not. It never hurts to utilize some cheese, right?
I actually didn’t realize that a very similar recipe already exists on my blog (Those things happen especially if you’ve been running the blog for a while, and you have posted hundreds of recipes.) So, I decided due to some little differences, it’s okay to have both recipes posted.
I hope you’re enjoying different soups (Or about to start) these days, and I hope you like this
Butternut Squash Sweet Potato Soup too.
Cheers for now!
- 1 medium butternut squash
- 2 medium onions (1,5 to 2 cups sliced)
- 4 to 6 garlic cloves, minced
- 3 medium sweet potatoes, peeled and cubed (about 5 cups)
- 3 to 4 tbsp. butter, divided
- 1 tbsp. olive oil + more for greasing the squash
- 1 tbsp. fresh thyme
- 1 tbsp. fresh sage, chopped
- Salt and pepper, to taste
- A pinch of ground nutmeg
- 1 tbsp. Oil
- 2 tbsp. butter
- 150 gr. prosciutto, sliced
- ½ cup pumpkin seeds
- ½ tsp. chilli flakes, less or more to taste
- 1 tbsp. fresh thyme
- A handful of fresh sage
- a good pinch of smoked paprika
- Shaved parmesan or other hard cheese, optional
- Cut the butternut squash in half and remove the seeds. Brush with a little of olive oil, season with some salt and pepper, and roast in the preheated to 180 degrees C (360 degrees F) oven for about 40-60 minutes, depending on the size of your squash. It should be soft when pierced with a fork but still firm.
- Remove from oven and let cool until easy to handle. Remove the flesh (You’ll need about 7 cups, but it can be less or more).
- In a pan cook the onions and garlic in 1 tbsp. of oil, 5 minutes.
- Add the sweet potatoes and cook them over high medium heat for about 5 minutes, until starting to brown.
- Reduce heat (low medium), add about 1,5 cups or more of water (to cover the potatoes), cover the pan and cook until the potatoes are soft, for about 10 minutes.
- Add the butternut squash along with 1 tbsp. of the butter, thyme, and sage. Season with the salt, pepper, and nutmeg. Simmer for about 5 minutes.
- Off heat and let it cool for a couple of minutes. Transfer in a food processor in few settings, each time adding a little of water and a piece of butter (between 2 to 3 remaining tablespoons).
- Transfer the pureed soup in a pan and add more water, if needs to reach the desired consistency. Heat it through bringing to almost a boil then turning the heat off.
- For the topping, melt the 2 tbsp. of butter along with 1 tbsp. of olive oil, and cook the prosciutto, pumpkin seeds, and chilli flakes for about 5 minutes.
- Add the smoked paprika, thyme and sage and cook 5 minutes more, until the sage has browned. Off heat.
- Serve the hot soup sprinkled with some of the topping and some shaved cheese if desired.