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Simple Butternut Sweet Potato Soup – Gluten & Dairy-Free!

Simple Butternut Sweet Potato Soup is a great way to show kids how tasty veggies can be. Dinner doesn’t have to be complicated to be healthy and delicious for you. This recipe scores high in the easy category!

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Sweet potatoes and squash are great sources of vitamins A, C, and B plus rich in fiber. The sweet potato has become extremely versatile in cooking and baking from breakfast to dinner and even dessert.

This colorful soup requires peeling and cubing the vegetables before cooking. But once that is done, it doesn’t get any easier!

Sweet potato and Butternut Squash soup

Add vegetables to chicken or vegetable broth and simmer until fork tender…puree with a hand-held blender and serve.  Top with some croutons or parsley for color.

This heart-healthy soup recipe is from my daughter.  A flavorful, light soup that makes a nice addition to any meal. You can serve it as a side dish or your main meal.

To Make Simple Butternut Sweet Potato Soup You Will These Ingredients:

  • Sweet potato ~ I prefer the dark type
  • Hubbard squash
  • Onion
  • Chicken or vegetable broth
  • Celery
  • Carrot
  • Salt & Pepper

We hope you enjoy every healthy bite.

simple sweet potato and squash soup

Try this pureed vegetable soup too! It’s like taking a bite out of a garden.


Print Recipe
5 from 1 vote

Simple Butternut Sweet Potato Soup

Savory and smooth dairy-free butternut and sweet potato soup. Serve warm or cold.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: allergy-friendly, butternut and sweet potato soup, dairy-free, dinner, egg-free, gluten-free
Servings: 4 Servings
Calories: 174kcal
Author: Mary Krick


  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 1 medium carrot chopped
  • 1 medium to large sweet potato peeled and cubed
  • 1 medium butternut squash peeled seeded, and cubed
  • 2 quarts chicken or vegetable broth
  • 1 tsp salt more if desired
  • 1/4 tsp ground pepper more if desired


  • In a large kettle add all ingredients. Bring to a boil then simmer for 45 minutes or until all vegetables are tender.
  • Puree soup with a hand blender until smooth, or transfer to a blender and blend until smooth.


**4 WW points plus per serving


Serving: 1Serving | Calories: 174kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 2364mg | Potassium: 1322mg | Fiber: 6g | Sugar: 8g | Vitamin A: 30510IU | Vitamin C: 77mg | Calcium: 148mg | Iron: 3mg

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    1. Thanks! My comments are working…hooray. It is amazing how creamy this soup is without any added dairy!

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