Butternut Squash Sweet Potato Soup

I feel very proud of myself for making up this recipe while 'wearing' my 3-months old baby ;) Our days have become full in all the best ways since Maya was born and it's been challenging to find time to cook (something I love doing). But few months in and we've figured out some strategies to get things done while caring for Maya. Has it been perfect? No... But it has been so sweet to simply appreciate those times when I manage to pull off a delicious dinner in less than 15 minutes (excluding cooking time) while Maya is napping or in the sling.

We've been craving soup this week as the temperature dropped - there’s nothing more comforting than a warm bowl of soup at the end of a cold day - am I right?? This recipe is all you need if your'e into the 'soup season' - it's creamy and nourishing, perfect for satisfying cozy fall cravings.

Here's the recipe: (serves 5 - 6)


1 small butternut squash (peeled, seeded, and cubed)

2 medium carrots (peeled and cubed)

2 medium sweet potatoes (peeled and cubed) 3-4 cups boiling water (depends how thick you want it to be) 1/2 sprig fresh rosemary (about 1 tbsp of minced fresh rosemary)

1 tbsp thyme

1 tbsp grated ginger 1 medium - big onion (finely chopped)

2 garlic cloves (finely sliced)

1- 2 tbsp coconut oil or butter

1/4 tsp turmeric sea salt & freshly ground black pepper, to taste


1. Sauté the onion in the coconut oil / butter until transparent and soft

2. Add the garlic, ginger, thyme, rosemary, turmeric, salt and pepper to the onion, sauté until soft

3. Add the carrots, butternut squash and sweet potato - stir, then add 3-4 cups of boiling water

4. Cook until all veg are tender, 20 to 30 minutes

5 Use a stick blender or transfer to a blender, and blend until smooth. If your soup is too thick add more water




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