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Gingered Sweet Potato and Butternut Squash Soup

Gingered Sweet Potato and Butternut Squash Soup
Servings: 6


  • 6 tablespoons plain nonfat yogurt for garnish
  • 1 tablespoon dry or medium-dry sherry
  • 6 cups chicken stock vegetable stock, or water salt to taste
  • 1 medium Yukon gold or russet potato peeled and diced
  • 1 pound sweet potatoes peeled and diced
  • 1 pound butternut squash peeled and diced
  • 1 tablespoon grated or finely chopped fresh ginger
  • 1 smal


  • In a heavy-bottomed soup pot or Dutch oven, heat oil over medium-low heat; add onion. Cook, stirring, until tender, about 5 minutes. Add ginger and cook, stirring, about 1 minute, until it begins to smell fragrant; add squash, sweet potatoes, potato, stock, and salt. Bring to a boil, cover, and reduce heat. Simmer 30 minutes or until vegetables are tender.

    Puree soup, using a hand blender, regular blender, or food processor. Return to the pot, stir, and add sherry. Taste and adjust seasonings. To serve, heat through and ladle into bowls; garnish with yogurt.