Sweet Potato and Butternut Squash Soup with Ginger Recipe (2024)

Tasty! Rather than peeling and dicing, I rosted the squash and potato and then added both to the sauted onions and ginger. I also added a few garlic cloves and some fresh sage. The rosted squash and potato added an extra layer of flavor.

Wonderful flavor, silky texture! A real autumn keeper. But sometimes the butternut squash we get is a bit colorless and I find adding a carrot to the mix brightens the color giving more eye appeal. The French aren't wrong: "The eyes feast first"!

Delicious! Added some turmeric for color and for its many benefits. For garnish added a lemon zest/ginger yoghurt dollop. Added a nice flavor and creaminess.

Couldn't believe how good this was despite lack of cream/butter. Made the recipe to the letter with chicken stock and it was fantastic. Colour and consistency were perfect. Definitely will make again.

Delicious! Peeled and cubed 1.5 lbs of butternut squash, .5 lbs sweet potatoes and 4 small Yukon gold potatoes (left skins on). Roasted with olive oil and salt for 25 minutes at 400. Sautéed one small onion and one shallot, then added two gloves of diced garlic and 1 tsp fresh grated ginger. Added roasted veggies. Added one peeled diced apple. 4 cups of broth (not 6). More salt. Simmer with top on. Immersion blender. Delicious :)

I've made this twice so far, added double the ginger and topped with juice from two limes. Also added some cayenne and topped with cheese.

Added 1 Apple and doubled ginger

I roasted the vegetables as a reviewer recommended, then followed the recipe to a T. Incredibly creamy and delicious for so few ingredients--a real culinary revelation for me. I will rethink needing a long list of spices to make a dish sing on the palate!

Loved this recipe!! I altered a couple of things. I roeasted all the veggies, and along with that I added about 6 cloves of garlic. I did 3 times the ginger. I also added coconut milk (1 and 1/2 cup) and 3 and a 1/2 cups of stock. I puréed half, and left chunks of some. It was amazing!! I will definitely do again!!

I added an apple as someone suggested and it upped the flavor. Everyone liked it.

A noble soup with good ingredients, but needs to be worked with. Doubled ginger, added 4 cloves garlic, everything else as is. Will see how it tastes today, now flavors have had more time to blend. Husband enjoyed it, but bland to me. Both thought it needed seasoning. Will make again and roast veg's, add Granny Smith as someone suggested, and who knows what else. Appreciate learning from all the suggestions added by the many expert cooks.

This soup is amazing! I haven't always had the right amount of potato/sweet potato on hand but it's still turned out great. I think this soup might be mistake proof.

I was sure it would be too sweet, but no, it was lovely. And the ginger was subtle, not overwhelming. A nice addition to the butternut soup repertoire!

I usually add an apple, as well. Adds a nice flavor. I use rather less than 4 C chicken broth, although I may add a bit more before serving, and of course when reheating leftovers. I also don't purée completely - I leave a few chunks for texture.

Easy and perfect for fall. My husband adds a little cayenne to his.

Very good. Made half recipe with vegetable stock and water. Do not overdo ginger.

I added 1 gala apple, 1 TBSP of maple syrup. Garnished soup with sour cream and chives. Loved the silkiness and taste of this soup!

This is my new favorite butternut soup recipe. SO easy but surprisingly rich and flavorful. I've made this several times and the only thing I sometimes add when craving a sweeter version is some honey or maple syrup at the end, but don't feel the recipe needs it at all.

Made the recipe once as written (delicious) and next with a few tweaks. second time just used butternut squash and potato, added 1 C lite coconut milk, 3 tbs hot curry powder (more to taste) delicious.

This is a decent soup recipe. I prepared it and it was somewhat tasteful. I added a bit of minced garlic to give it some flavor, as this is not a flavorful recipe. Do your thing and play around with the herbs/spices. You might enjoy it. I appreciate this recipe, but by no means is this a complete recipe.

Added coconut milk and squeeze of lime at end

Read the notes and increased the amount of ginger and added some shallots and apple, so delicious!! Amazing that it turned out so well without spices.

Made this today very close to as written: half the squash was roasted in the oven with 2 unpeeled garlic cloves, and I added 1/2 an apple during last 5-8 mins of simmering in the pot. Used Better then Boullion Chicken stock paste at half strength, then blitzed all with an emersion blender. Outstanding! As others have commented it is surprising that a soup with so few ingredients should taste so delicious. I made this because so many commented on how good it was as is or with a few simple tweeks.

I added one whole lemon, skin/rind and all. It cooked and pureed just fine and it added a nice brightness to the soup.

Very tasty. It was a bit too thick, I think, so I'll add a little water next time. I also added dried thyme to the onions and ginger. Yummy

A first for me - I had a few small rubbery radishes and thought, why not? Couldn't taste them - didn't waste them. Radishes in soup - I'm cracking myself up! lol

Very good. Also roasted the sweet potato and squash before adding to the soup. Added a tablespoon of sherry vinegar at the end

Made this twice. I definitely agree with the comments suggesting the addition of an apple, tripling the ginger, and roasting just the squash. Roasting the potatoes too, in my opinion, is not a good idea. I did that the first time and the flavor seemed off.

This is absolutely delicious and nothing but good for you. It is labor intensive but well worth the effort. My split personality body (the glutton and the health nut) says thank you!

needed some acid, a squeeze of lemon did the trick!