butternut squash soup

Root Down Butternut Squash Soup

Butternut Squash Soup is a staple meal for me, especially in the fall! I call this my “Root Down” Butternut Squash Soup because it helps me feel nourished and grounded. It highlights a popular root vegetable, sweet potato, too!

Cozy up with this hearty, warming soup on a chilly night. The addition of beans pack in protein, while also adding to the soup’s creamy consistency. Best served with a side of crusty bread!

Root Down Butternut Squash Soup


  • 1 butternut squash, peeled and cubed
  • 1 sweet potato, cubed
  • 1 medium onion, diced
  • 2-5 cloves of garlic, minced (to taste preference)
  • 1/4 stick of butter
  • 1 can white beans, drained and rinsed
  • 1 32oz veggie broth
  • 2-4 TBSP olive oil
  • salt
  • pepper
  • tyme
  • cinnamon
  • turmeric
Optional Toppings
  • kale or cilantro
  • pumpkin seeds


1. Preheat oven to 375 F. Toss squash and sweet potatoes on baking sheet with 1 TBSP olive oil and a sprinkle of salt. Transfer to oven and bake until soft, about 25 minutes.
2. While veggies bake, in a dutch oven or large soup pot, heat 1-2 TBSP of olive oil over low-medium heat. Add onion and sautee until translucent, about 7 minutes.
3. Add garlic, salt, and pepper to onions and occasionally stir, about 3 minutes.
4. Once fragrant, add butter and beans
5. Remove sweet potato and squash from oven. Stir into large pot, making sure sweet potatoes are soft. Add desired amount of thyme, turmeric, and cinnamon.
6. Add veggie broth and bring to simmer. Let simmer for 10 minutes. Add additional water if needed.
7. Using an immersion blender, blend soup to desired consistency. Or, transfer to Vitamix and blend on soup setting.
8. Let cool and add toppings. Serve with a side of crusty bread!

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