Sweet Potato Soup

This vegan sweet potato with butternut squash, a hint of ginger, and a swirl of vegan cream cheese is about to become your new go-to soup for cozy nights and chilly weather! It's super creamy, comforting, packed with flavor, and a breeze to whip up.

Course Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 8

Cook Time 22

Servings servings

Calories 203kcal

Author Sina

Equipment

1 chopping board
1 kitchen knife
1 large pot
1 immersion blender

Ingredients

1 onion, finely chopped
1 clove of garlic, finely chopped
1 piece of (about 1 inch) ginger, finely chopped
17 oz sweet potato
14 oz butternut squash (or Hokkaido pumpkin)
3 cups vegetable broth
1 pinch cinnamon
1 pinch nutmeg
3 tablespoons vegan cream cheese or vegan sour cream
salt, to taste
black pepper, to taste

Instructions

Cut the sweet potatoes and squash into cubes. Then finely chop the onion, garlic, and ginger.
Heat some olive oil in a large pot and sauté the onion, garlic, and ginger for about 3 minutes or until the onion is translucent.
Add the cubed sweet potatoes and squash and cook for 3 minutes on high heat. Stir often.
Then add the vegetable broth and spices and cook for 15-18 minutes on medium heat.
Blend the soup with an immersion blender until it's creamy and smooth. Alternatively, transfer it to a blender.
Add the vegan cream cheese or sour cream and season with salt and pepper.
Sprinkle with red pepper flakes (optional) and freshly chopped parsley.

Notes

My favorite kinds of squash for soup are butternut squash, Hokkaido, sugar pumpkin, and red kuri squash.

Peeling and cutting squash can be a real pain. You can make it a little easier by cutting it in half and placing it cut side down on a microwave safe dish with a little water. Microwave for about 5 minutes (or place it in the hot oven) until it’s easy to remove the skin and cut it into pieces. Be careful, it will be really hot!

Make sure the sweet potato and squash cubes roughly have the same size, so they have the same cooking time.
It's an amazing recipe just by itself, but it's even better sprinkled with homemade croutons or crispy roasted chickpeas.

Nutrition