Elaine's Butternut Squash or Sweet Potato Soup

BreadandSoupLady avatar
By Elaine Douglas
from Vancouver, BC

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.

serves 8-10
prep time 20 Min
cook time 1 Hr 20 Min
method 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

  • 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.