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Butternut Squash and Sweet Potato Soup

Butternut Squash and Sweet Potato Soup Recipe

  • 2 tablespoons unsalted butter
  • 1 cup diced red onion
  • 6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 6 cups reduced-sodium vegetable broth, or as needed
  • 3 tablespoons chopped fresh thyme
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 1 green chile pepper, halved lengthwise (optional)
  • 1 cup silken tofu, divided
  • salt to taste
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 225
Total Fat 5.3g
Saturated Fat 2.7g
Cholesterol 10mg
Sodium 331mg
Total Carbohydrate 41.5g
Dietary Fiber 6.1g
Sugars 9.3g
Protein 6.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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