[[ recipeID=recipe-7kfwod4g8, title=Butternut Squash and Sweet Potato Soup ]]

Butternut Squash and Sweet Potato Soup

Servings: 4

Keywords: sweet potato, butternut squash

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins




  • 1 tablespoon butter
  • 5 cups butternut squash cut in 1-inch pieces (about 1 1/2 lbs)
  • 2 cups sweet potatoes cut in 1-inch pieces
  • 2 cups leeks – chopped
  • 4 cups low-sodium, fat-free chicken broth
  • ¼ teaspoon cumin


  1. In a large pot place the butter, squash, potatoes, and leeks. Heat until leeks start to become translucent – about 5 minutes. Add the chicken broth, cover and heat under medium low until the potatoes are soft. Carefully, use a hand blender to emulsify the soup. Add cumin and salt and pepper to taste. Serve with a teaspoon of yogurt on top. Goes well with a crusty bread. Click for larger image

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 4

Amount Per Serving
Calories 325
% Daily Value*
Total Fat 3.6g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Sodium 84mg 3%
Total Carbohydrate 78g 26%
Dietary Fiber 4g 16%
Sugars 56g
Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


The soup can be made a day ahead, refrigerated, and then heated prior to serving. This can easily be vegetarian by substituting vegetable broth instead of chicken broth.