Squash Sweet Potato Soup

Butternut squash and sweet potato soup with sage infused browned butter, topped with herbs and pumpkin seeds. Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[x] Vegan: use alt butter
[x] Vegetarian
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: potato
[x] Oxalate Avoidance
[x] Purine Avoidance

Squash + Sweet Potato Soup

Butternut squash and sweet potato soup with sage infused browned butter, topped with herbs and pumpkin seeds.

5 from 1 vote

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Course: Lunch

Cuisine: American

Keyword: butternut squash soup, Chicken Soup, sweet potato soup

Servings:

Calories: 181kcal

Author: Patty

Equipment

Veggie setup: cutting board, chef knife, waste bowl, and cleaning rag.
Slow cooker (for the soup)
Baking sheet (parchment lined)
Cooling rack
Pot with lid (sage browned butter)

Ingredients

Bake Squash + Potato

1 Butternut squash Cut in half lengthwise for baking
2 Sweet potato Cut in half lengthwise for baking
1 T Salt
1 T Pepper
8 Sprays olive oil

Browned Sage Butter

2 T Diced fresh sage
1/2 Stick Unsalted butter

Soup

4 C Chicken broth
1/4 t Cayenne pepper

Garnish

6 T Pumpkin Seeds
6 T Fresh herbs mixture Sage, thyme, parsley, oregano, rosemary

Instructions

Mise en Place

Wash the butternut squash and sweet potato. Put oven on 350F.
Hook up the slow cooker and set on high.

Cook Once

Cut the butternut squash in half lengthwise and remove seeds. (Can dispose or toast the seeds if you want.) After a spritze of oil, place cut side down on a parchment lined baking sheet. Do the same with the sweet potatoes. Place cut side down on same baking sheet. Cook until a fork goes through, ~30-45 minutes.
Remove from oven and let cool on a rack.

Cook Twice

Once cool to the touch remove all the flesh from the squash and sweet potatoes and discard the skins. Put the flesh in the slow cooker and add 4C chicken broth. Use an immersion blender to mix it all up and make it smooth. Then let cook until it is at a good simmer.

Saged Infused Browned Butter

But a half stick of butter in a large pot and let it cook until it turns brownish with particulates in the bottom of the pan.
Then add the chopped sage. The butter will explode from all the moisture in the sage but will cook the sage and infuse the flavor. Remove from the heat but let it stand until it calms down.
Then pour all but the particulates into the soup and mix well.

Garnish

I garnish with additional diced fresh herbs and a mix of black and white pumpkin seeds.

Notes

This is a creamed soup and many people add milk products, but I prefer not to in order to keep the calories more manageable. I think it is creamy enough with just the veggies and broth. Of course the butter adds a nice fat-feel as well.

This soup will freeze well without the garnish.

Nutrition