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Savoury Butternut Squash and Sweet Potato Soup

This hearty silky easy to make soup will be the all time holiday favourite soup

squashsweet potato

Ventray prepared some of the most popular winter soup for this holiday season. Butternut squash and sweet potato soup is surprisingly easy to make and prepare with our Ventray 600 Blender. Its silky creamy warm sweet taste is so satisfying, it will bring smile to your face

squash sweet potato soupsquash sweet potato soup with toast

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  1. 3 tablespoons unsalted butter
  2. 2 cups chopped onions
  3. 2 lb butternut squash (roughly about 6 cups)
  4. 1 lb sweet potatoes, (roughly 3 cups)
  5. 1 apple
  6. 8 cups chicken broth
  7. 1 ½ teaspoons salt for taste
  8. ½ freshly grounded black pepper
  9. ½ teaspoon ground cinnamon
  10. 1/8 teaspoon ground nutmeg
  11. 1 cup heavy cream


  1. stock pot


  1. Peel, deseed, and trim off ends of the butternut squash, cut into 1-inch chunks
  2. Wash, peel the sweet potatoes, and cut into 1-inch chunks
  3. Wash, peel and core the apple, cut into chunks
  4. Melt butter in large pot, add onions cook over medium-low heat until onions turn translucent
  5. Add squash, sweet potatoes, apple and chicken broth to pot, bring it to boil. Reduce heat to medium, cook until vegetables are tender (15-20mins).
  6. Pour content into Ventray 600 Blender, add in salt, pepper, cinnamon and nutmeg, and heavy cream, blend using soup setting.
  7. Blend until desired texture, serve drizzle with heavy cream, garnish with pepitas, enjoy with hot warm toast

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