Elaine's Butternut Squash or Sweet Potato Soup

Elaine Douglas


A warm, hearty soup on a cold day is good for your soul. This colourful, healthy and economical soup is good for your body too. It is very easy to make. Make it thick or thin it out according to your preference. Make extra and freeze it in one serving containers for quick, easy future meals. If you prepare your squash by baking it in the oven or Instant Pot you could start at Step 3.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 20 Min
Convection Oven


  • 4 c
    butternut squash and/or sweet potatoes cubed
  • 2 Tbsp
    olive oil
  • 1
    onion, quartered
  • 1 or more clove
  • 2 tsp
  • Few
    grinds of pepper
  • 6-8 c
    or more chicken broth
  • ·
    cream or sour cream garnish (optional)

How to Make Elaine's Butternut Squash or Sweet Potato Soup


  1. Heat oven to 400 degrees F. Spread squash and/or sweet potato cubes, onion and garlic clove(s) on an oiled baking sheet. Sprinkle with 1 tsp salt and pepper. Make sure all vegetables are coated in oil. Bake for about 30 minutes, stirring them around every 10 minutes so they cook evenly and brown a bit.
  2. Take out of the oven when they are soft. Let them cool a bit.
  3. Put the slightly cooled vegetables in a pot of simmering chicken broth. Add any herbs or seasonings that you like. Allow to simmer together for about 10 minutes. Blend with a stick blender until smooth. Taste for seasoning. Add more chicken broth or water if you like it thinner.
  4. Serve immediately or cool and refrigerate. You can freeze any leftovers. I usually prepare extra so that I can freeze some in one-serving containers for future meals.
  5. Garnish soup with a tablespoon or two of cream or sour cream when you serve it.

Printable Recipe Card

About Elaine's Butternut Squash or Sweet Potato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Low Fat Dairy Free Low Sodium
Other Tags: For Kids Healthy
Hashtag: #comfort-food

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