Butternut & Sweet Potato Soup


Butternut & Sweet Potato Soup

6 - 8


45 minutes



  • 1 cup Almond Breeze Unsweetened Almond Milk

  • 2 tablespoons coconut oil

  • 2 onions, diced

  • 2 medium butternuts, peeled and cubed (5-6 cups)

  • 2 medium sweet potatoes, peeled and cubed (1 cup)

  • 2 green apples, peeled, cored, and cubed

  • 6 cups vegetable stock

  • 2 teaspoons cinnamon

  • 1 teaspoon curry powder

  • 1-2 teaspoons freshly ground ginger

  • Pinch of nutmeg

  • 2 teaspoons sea salt

Croutons: (PS. Your choice of bread may not be lactose free)

  • Baguette or ciabatta broken or cut into small cubes

  • 1 tablespoon olive oil per 1 cup bread cubes

  • Salt and ground pepper

  • Optional Seasoning: Garlic powder, onion powder, fresh herbs (thyme or rosemary), dried basil or Italian seasoning




  • Heat coconut oil in a large pot over medium-low heat.

  • Add onions and cook until translucent (7-10 minutes).

  • Add in the cubed butternut, sweet potato, apple, vegetable stock, cinnamon, curry powder, ginger and nutmeg. Gently stir.

  • Turn up the heat to medium-high, cover, and cook for 25-35 minutes or until veggies are fork-tender.

  • Turn off the heat.

  • Using a blender, begin to purée the soup, adding in the Almond Breeze Unsweetened Almond Milk and sea salt after a few minutes. Blend until smooth.

  • Garnish with chopped parsley or coriander and serve hot.


  • Preheat oven to 200 °C.

  • Line a large baking tray with baking paper.

  • Tear or cut the bread into small pieces.

  • Place in a large bowl and drizzle with olive oil.

  • Add salt and pepper and optional seasoning.

  • Toss the bread evenly to coat.

  • Arrange bread mixture in a single layer on the prepared tray.

  • Bake for 10-20 minutes, stirring every 5 minutes until brown and crispy.

  • Cool on tray.


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