Organic butternut squash, sweet potato and ginger soup

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Ahhh November. So much to love: The changing colors, rough winds, crisp leaves and rainy days, moody skies, and cuddling up in bed regularly. Despite my love for fall, I often feel like my immune system has a hard time keeping up with all those wet and cold days and my declining energy level. That’s when I ususally get into my soup making mode. I could eat soup all day every day and it’s one of the healthy comfort foods I really crave.

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This organic butternut squash, sweet potato and ginger soup is my favorite: it is dense and nicely filling, makes you feel healthy just preparing it, and kicks your immune system into high gear. Best of all, it is also super quick and easy to make. You can prepare a batch and eat it over the next couple days or freeze it for later use. I recommend organic and local butternut squash that is in season.

Ingredients (serves 2):

  • 1 medium sized organic and local butternut squash
  • 2 medium sized organic sweet potatoes (or regular potatoes if you prefer)
  • 1 organic shallot
  • 1 tablespoon of freshly grated organic ginger
  • 1 teaspoon of nutmeg
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1l of water
  • 1 organic bouillon cube or 1 tablespoon bouillon powder
  • 2 tablespoons of organic olive oil (or you can substitute with coconut oil)
  • organic sunflower seeds or pumpkin seeds as garnish (optional)


  1. Peel and cut the butternut squash (flesh) into medium sized cubes. Scoop out the seeds and keep them for later roasting if you like
  2. Peel the sweet potato and cut it in similar sized cubes as the butternut squash
  3. Chop the shallot
  4. Heat the olive oil in a large pot and then add and sauté the shallot until glassy
  5. Add the butternut squash and the sweet potatoes, stir and brown them lightly
  6. Boil the water in a water cooker or a small pot and add the bouillon until dissolved
  7. Add the bouillon water to the butternut squash and sweet potatoes, then stir
  8. Add grated ginger, salt, pepper, and nutmeg, then stir
  9. Cook at medium heat until the butternut squash and sweet potatoes are tender, approximately 15 minutes
  10. Take pot off the heat and blend content using a hand-held blender until smooth
  11. Season to your taste with salt and pepper

Serve and enjoy!

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On November 17, 2016

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