COZY FALL SOUPS ARE MY FAVORITE MEALS WHEN THE LEAVES BEGIN TO CHANGE AND THE AIR TURNS CRISP! THIS BUTTERNUT SQUASH SWEET POTATO SOUP WILL SATISFY ALL OF THOSE WARM, COZY FALL FEELINGS!
Today, in collaboration with a few other blogger friends, I am sharing a favorite warm, cozy fall recipe! Fall is my favorite season and the other bloggers and I have a great mix of sweet and savory treats for you to try! Be sure to scroll to the end of this post to grab their delicious recipes!
When I think of warm, cozy, comfort food I think of soups and chilies! I love a potato soup; creamy, cheesy, and full of carbs! In this recipe, the replacement of some of the potatoes with the butternut squash makes it slightly lower on the carbs but none of the flavor is sacrificed.
This is a go-to, fall recipe in our home, but I’ve also made it a few times in the warmer months! Growing up in Mississippi, we are accustomed to very mild fall and winter seasons. Therefore, sometimes soup is just necessary for the soul even if it’s still 70-degrees outside in the middle of November!
Best way to chop and peel butternut squash
The hardest part of this recipe is wrestling with the butternut squash. You can opt out of this step and buy pre-chopped butternut squash from your grocery store, just look for the freshest package!
Alternatively, if you have a microwave, you can first soften it by poking a few holes into it and placing the squash into the microwave for about 2 minutes. Then peel and chop per usual.
We don’t have a microwave, so I usually just grab my sharpest peeler and knife and get to chopping. The seeds inside are wonderful when toasted and sprinkled on salads or even on top of this soup, so don’t trash them!
Can you freeze butternut squash sweet potato soup?
Yes, the soup will freeze well for about 3 months. Most soups freeze nicely when stored properly!
I freeze soups in 1/2 gallon mason jars. Make sure to leave some head space at the top of the jars and cool the jars of soup in the fridge BEFORE transferring to the freezer. Otherwise you risk the jars breaking when they freeze and contents expand.
how to make butternut squash sweet potato soup
Butternut Squash Sweet Potato Soup
- 1 butternut squash , chopped
- 3-4 sweet potatoes , chopped
- 1 onion , chopped
- 1 cup bone broth
- 2 cups milk
- 1/2 cup cream
- 1 tsp garlic
- 1 tsp basil
- 1 tsp turmeric
- 1 tsp chili powder
- 1/2 tsp red pepper flakes
- 1/2 tsp thyme
- salt and pepper to taste
- 1/2-1 lb ground beef , optional
- Peel and chop butternut squash and sweet potatoes.
- Fill a large stock pot with water. Boil squash and sweet potatoes over medium heat until fork tender.
- Strain squash and potatoes then puree half of the mixture. I use an immersion blender.
- Add liquid ingredients (milk, cream, broth) to the stock pot along with squash and potatoes.
- Add onion and seasonings to soup.
- Allow soup to simmer over medium heat until flavors are fully incorporated and onions are soft.
- Optional: Add cooked ground beef, if desired.
More recipes you might enjoy from our homestead
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Click on the photo or the links below for some more delicious cozy fall recipes!
Fall Harvest Apples from Azure Farm
Creamy Pumpkin Pasta from Farmhouse on Boone
Sourdough Pumpkin Cinnamon Rolls from Hopewell Heights
Harvest Roasted Veggies with Avocado Chimichurri from Justine Marie
Spicy Gingerbread Cake from Lemon Grove Lane
Stuffed Acorn Squash with Sausage from Our Oily House
Gluten Free Carob Chip Cookies from The Duvall Homestead
Barbeque Chicken Mac-N-Cheese from Tjoelker Family Farm
Thanks so much for stopping by the Harris Homestead!