This soup has lots of vitamin A and C which can boost the immune system.

Rich and creamy with no dairy.


Sweet Potato and Butternut Squash Soup

1 Tbsp canola oil

1 small onion, chopped

1 Tbsp minced fresh ginger (or more to taste)

1 lb butternut squash, peeled and diced

1 lb sweet potatoes, peeled and diced

1 medium Yukon Gold or russet potato, peeled and diced

6 cups water, chicken stock or vegetable stock

Optional:  1 lb peeled and chopped carrots can be substituted for sweet potatoes or added for more flavor

Salt and pepper to taste


  • Heat oil in heavy soup pan or Dutch oven over medium heat.  Add onions and cook until tender, about 5 minutes.
  • Add ginger and stir together until fragrant.
  • Add squash and potatoes along with water or stock and bring to a simmer.
  • Add salt to taste, reduce heat, cover and  simmer until all ingredients are tender.
  • Puree soup in blender or food mill, in batches, until velvety smooth.
  • Return to soup pot, stir and heat through adjusting salt and pepper to taste.

Serves 6

Can be made ahead and refrigerated.  Freezes well.