Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup with bacon, blue cheese, pumpkin seeds, and lots of herbs is a delicious and cozy meal for cold autumn days.

Butternut Squash Sweet Potato Soup

Hello, everyone. Hello, Butternut Squash Sweet Potato Soup!

I am 100% excited to share my first soup this fall. Indeed, I’ve been enjoying soup a lot this season. Proof? There would be two soup ideas on this blog soon, and I don’t feel like to stop. I’ve got a theory. This might (or hopefully might not) be related to aging. Don’t get it wrong. I have loved some tasty soup for many years (Perhaps, I wasn’t a fan of it as a kid). But my love has strengthened over the course of the last couple of years. It’s like when most people can less tolerate cold when they’re getting older. Remember yourself 5 (10, 20…) years ago not wearing the hat and gloves and probably eating ice cream outside when it was cold? See what am I saying?

So, if Andrey and myself would eat salads for 95% of our dinners even during the cold seasons, we’ve been craving some hot soup with toasted bread lately.

And you know what? I am not embarrassed to accept the fact of aging as long as a cozy meal is involved. Preferably, this silky Butternut Squash Sweet Potato Soup. Normally, I would roast squash before adding into soup; however, this year I discovered the convenience of frozen butternut squash. You might say that using frozen butternut squash during the season is embarrassing. I’m not embarrassed about this thing either! After all, saving some time (Meaning: at least 30-40 minutes) is a huge bonus, isn’t it?

The combination of butternut squash and sweet potato is beautiful: irresistibly rich, smooth, and tasty. Also, when I make soup pure, I normally don’t add cream, but instead I use a lot of butter. This time I dramatically cut down on fat making this version healthier. But please don’t worry. I added some bacon (low fat though) and blue cheese (use feta alternatively) to balance the healthy side out. Also, I incorporated a lot of fresh and dried thyme and sage which made this soup very aromatic too. And some toasted pumpkin seeds on top? Yes, please!

So, if you a soup kind of person, you will certainly enjoy this Butternut Squash Sweet Potato Soup, my friends.

Cheers.

 

 

Butternut Squash Sweet Potato Soup

Yield: 4-6

Ingredients

  • 1/2 tsp. coconut oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 large sweet potato (about 400 gr.) peeled and cubed
  • 1 package (700 gr.) of frozen butternut squash
  • salt and black pepper, to taste
  • 1/2 tsp. smoked paprika
  • a good pinch of dried sage
  • fresh thyme
  • 200 gr. low fat bacon (Back bacon or turkey (chicken) bacon), sliced
  • 1/3 cup pumpkin seeds
  • 1/4 cup blue cheese or feta, crumbled
  • fresh sage and thyme, to garnish

Instructions

  1. Melt the coconut oil in a large pan and cook the onion and garlic, 3 minutes.
  2. Add the sweet potato and butternut squash (unfrozen) and 2-3 cups of water - the vegetables should be covered. Bring to a boil then reduce heat and simmer 10-15 minutes, covered.
  3. Add the thyme, sage, salt, pepper, and smoked paprika. Add more water (1-2 cups depending on desired thickness) and simmer about 10-15 minutes more. Off heat and let cool until comfortable to handle.
  4. In a meantime, in a separate pan cook the bacon and pumpkin seeds, 2-5 minutes, as desired.
  5. Using a food processor or immersion blender, pure the soup. If the soup is too thick to your liking, add a bit of more water and heat.
  6. When serving, sprinkle with the bacon, pumpkin seeds, blue cheese (or feta), fresh thyme, and sage.
  7. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/butternut-squash-sweet-potato-soup/

 

 

7 thoughts on “Butternut Squash Sweet Potato Soup

  1. Ben, this soup has everything I love! Squash, sweet potato, bacon, herbs! Sign me up! Plus, I’m at the age I need more soup,too! ‘Tis the season! Thanks forthe recipe!

  2. Ben, as a senior blogger, I can attest to the need for more soup as one ages. I love squash based soups, but have never made one quite like yours. I must make some soon. Thanks for sharing.

  3. LOL! I wish I had your attitude about aging! Let’s make a deal… you find a way for me to stop aging and I’ll make you all the cozy soups you want. ;) And then I’ll also do the dishes! Yes.. no? Think about that one. LOL. Anyways, I definitely love me some soup, and this one is calling my name! I love that you used both butternut squash and sweet potato! Plus bacon, blue cheese, pumpkin seeds, and lots of herbs?!? I mean, sign me up! Obviously!! Cheers!
    Cheyanne @ No Spoon Necessary recently posted…Fall Butternut Squash Quinoa SaladMy Profile

  4. I love this soup! It’s made with healthy coconut oil, sweet potato (one of my most favourite things!), butternut squash and lots of herbs with the addition of lower fat bacon and cheese. What is there not to love? And your photographs look stunning, just making me want to plunge my spoon straight in!!

  5. I’ve been all in on soup lately, too, Ben! I hear ya on summer foods, and I hate to leave those behind…but there’s just something about a warm bowl of soup on these early Autumn chilly days. This soup sounds delicious, and I love the the thyme and sage seasonings here. (I also see some smoked paprika…awesome!) And the toppings? That’s the best part of a good soup! I need to make a batch of this soup soon!
    David @ Spiced recently posted…Pumpkin Spice CannoliMy Profile

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