{"id":5806,"date":"2014-03-14T07:30:12","date_gmt":"2014-03-14T13:30:12","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=5806"},"modified":"2021-04-27T15:38:02","modified_gmt":"2021-04-27T21:38:02","slug":"butternut-squash-sweet-potato-soup","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/butternut-squash-sweet-potato-soup\/","title":{"rendered":"Butternut Squash + Sweet Potato Soup"},"content":{"rendered":"

This vegan butternut squash + sweet potato soup is silky smooth, creamy, and easy to make.<\/em><\/strong><\/p>\n

\"Butternut<\/a><\/p>\n

There are so many ways to describe the awesomeness of this soup, but I'll start with silky, creamy, warm, luxurious, sweet, beautiful, savory, and satisfying.<\/p>\n

This is contentment in a bowl.<\/p>\n

It's one of those meals that will bring a smile to your face and add a spring to your step. This soup is overflowing with good-for-your soul (and health) ingredients, and its bright persimmon hue makes me feel like I'm gazing into a bowl of sunshine. Do you feel the sunshine, too?<\/p>\n

This creamy soup is made with a base of butternut squash, sweet potatoes, and a dash of green apples. Warm and sassy<\/em> spices are layered one after the other to create a complex flavor profile, and a splash of coconut milk sends the creaminess factor through the roof.<\/p>\n

I strongly recommend topping this bowl of plant-based goodness with pepitas and radish sprouts. Why? Because they're pretty to look at and up the health factor just one more notch.<\/p>\n

\"Butternut<\/a><\/p>\n

To make this soup, you'll start by heating a bit of coconut oil in a large stockpot. If you prefer, you can use a different oil (e.g., olive oil), but I find that coconut oil melds beautifully with the spices in this soup.<\/p>\n

Once the coconut oil is melted, add a diced yellow onion and cook until translucent.<\/p>\n

Then, stir in cubed butternut squash, sweet potato, green apple, vegetable broth, cinnamon, curry powder, ground ginger, and nutmeg.<\/p>\n

Bring the mixture to a boil, cover, and cook for 20 minutes, or until the vegetables are fork-tender.<\/p>\n

You have two options for the next step: You can use a handheld immersion blender (neater method) or an upright blender (messier method). Either way, blend the soup for several minutes, or until silky smooth.<\/p>\n

I like to serve this smooth soup with a bit of crunchy texture on top. My favorite toppings? Pepitas and radish sprouts.<\/p>\n

But feel free to get creative. Most nuts and seeds will make a lovely addition.<\/p>\n

For sprouts, stick to varieties that are heartier and firmer, and avoid softer types (e.g., alfalfa sprouts).<\/p>\n

\"Butternut<\/a><\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 12<\/span> votes<\/div><\/div>\n<\/div>\n

Butternut Squash + Sweet Potato Soup<\/h2>\n
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This vegan butternut squash + sweet potato soup is silky smooth, creamy, and easy to make.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Soup<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>gluten-free, grain-free, vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>4<\/span> -6<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley<\/span><\/div>\n\n\n

Ingredients<\/h3>