This is a delicious, nutritious soup that is a snap to pull together using our Roasted Butternut Squash and Sweet Potatoes. For a quick and filling meal, I make this soup a couple of days after I roast my butternut squash and sweet potatoes. I add a can of cannellini beans to my butternut squash and sweet potatoes. The beans add protein and help to thicken the soup.
Want to see just how easy this soup is to make? Watch the video below the recipe.
The roasted squash and sweet potatoes and this soup are perfect additions to any busy week meal plan. Serve your roasted vegetables as part of your Sunday night meal and use the rest of them to throw this soup together on a busy week night. This comforting, creamy soup will warm you up right down to your toes on a cold, wintry night.
I serve this soup up with a big salad and grilled, garlic bread for a filling meal. If you have dinner planned, enjoy this butternut squash soup for lunch or as a starter to your evening meal.
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This Butternut Squash Soup recipe is gluten free, dairy free, vegetarian and vegan.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 4 cups vegetable stock
- 2 cups water
- 6 cups roasted butternut squash and sweet potato recipe See below for recipe
- 1 15 oz can cannelllini beans drained and rinsed
- 3/4 cup sour cream or Greek yogurt, vegan or regular for garnish
Ingredients
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- In a dutch oven or large pot, heat stock and water over medium heat.
- Add roasted butternut squash and sweet potato mix and cannellini beans to the pot and heat.
- Once the ingredients are heated through, with an immersion blender or a heat safe blender, blend until creamy and smooth. If using a heat safe blender, blend the hot soup up in small batches.
- Serve immediately. If desired, serve each bowl with 1 tablespoon of sour cream or Greek yogurt.
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