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Sweet Potato and Butternut Squash Soup with Cream Cheese

Sweet Potato and Butternut Squash Soup with Cream Cheese
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Warm up chilly evenings with this creamy Sweet Potato and Butternut Squash Soup with Cream Cheese. This comforting soup combines the natural sweetness of sweet potatoes and earthy butternut squash with tangy cream cheese for a velvety, rich, and satisfying dish perfect for any occasion.

Ingredients

Scale

Vegetables

  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium butternut squash, peeled and cubed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced

Liquids & Fats

  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil or butter

Dairy

  • 4 ounces cream cheese, softened

Seasonings & Herbs

  • Salt, to taste
  • Black pepper, to taste
  • Optional fresh herbs such as thyme or sage, chopped

Instructions

  1. Prepare Your Ingredients: Peel and cube the sweet potatoes and butternut squash evenly for uniform cooking. Finely chop onion and garlic to maximize their flavor release during sautéing.
  2. Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat, then add chopped onions and garlic. Cook gently until translucent and fragrant, ensuring they develop sweetness without browning too much.
  3. Cook Vegetables: Add the cubed sweet potatoes and butternut squash to the pot. Stir occasionally for a few minutes to coat all pieces with the aromatics, then pour in enough broth to cover the vegetables fully and bring to a simmer.
  4. Simmer Until Tender: Let the soup simmer for about 20-25 minutes, or until the vegetables are fork-tender and soft throughout.
  5. Blend for Creaminess: Using an immersion blender or carefully transferring to a regular blender, puree the soup until perfectly smooth. This step creates the iconic creamy texture of the Sweet Potato and Butternut Squash Soup with Cream Cheese.
  6. Add Cream Cheese and Season: Return the blended soup to low heat and whisk in cream cheese until melted and fully incorporated. Season with salt, pepper, and optional fresh herbs, adjusting to taste.
  7. Serve Warm: Ladle the soup into bowls, ready for garnishing or enjoying as is.

Notes

  • Use fresh, firm sweet potatoes and squash for best flavor and texture.
  • Don’t skip sautéing onions and garlic to build a richer, deeper soup base.
  • Blend soup in batches if needed to avoid spills and get an even puree.
  • Adjust consistency by adding more broth if too thick or simmering longer if too thin.
  • Temper cream cheese by mixing in a little hot soup before adding all at once for smooth incorporation.

Nutrition

Keywords: sweet potato soup, butternut squash soup, creamy soup, autumn soup, comfort food, easy soup recipe, dairy soup, healthy soup

Find it online: https://mealsbymary.com/sweet-potato-and-butternut-squash-soup-with-cream-cheese/