Harvest Sweet Potato Squash Soup Recipe


  • Harvest Sweet Potato Squash Soup3 large sweet potatoes
  • 1 buttercup squash
  • 4 cups of water
  • 2 cups of milk
  • 1 teaspoon of ground ginger
  • 1 tablespoon of ground cinnamon
  • 1/2 teaspoon of ground cayenne pepper


  1. Wash and peel the sweet potatoes.
  2. Wash and peel the buttercup squash. Remove the squash innards.
  3. Chop the sweet potatoes and squash into small pieces.
  4. Combine the sweet potatoes, squash, and water in a microwave-safe container.
  5. Microwave for 20 to 30 minutes at 5 minute increments until the vegetables soften.
  6. Allow the softened vegetables to cool slightly.
  7. Blend the sweet potatoes and squash with any extra water until creamy.
  8. Transfer the blended vegetables to a large soup pan.
  9. Add the milk, ginger, cinnamon, and cayenne pepper.
  10. Cook over low heat until hot and bubbly. Stir occasionally.
  11. Serve hot.
  12. Refrigerate any uneaten harvest sweet potato squash soup.

Image Credits

Harvest Sweet Potato Squash Soup © 2012 Heather Johnson

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