Butternut Squash, Sweet Potato, & Ginger Soup {Immune Boosting}


This soup contains butternut squash, sweet potatoes, onions, fresh ginger, garlic, and turmeric that are all ingredients known to help support a healthy immune system. This soup is also low in fat as only a little heart-healthy olive oil is used, and the soup gets its thick, creamy texture from the sweet potatoes rather than heavy cream.

You can play around with the ingredients in this soup by adding some chipotle peppers for heat, smoked paprika for a subtle smoky flavor and the options for garnishes are boundless. I used a swirl of yogurt and some toasted pumpkin seeds to garnish my soup as both these ingredients are also known immune boosters.

You could also use a swirl of coconut milk, a mix of seeds, crispy croutons, or even bacon bits as your garnish depending on your taste. Best of all, as well as being a bowl full of nutritious goodness, this soup is delicious and filling as well! I use my Vitamix blender for soups like this one as it creates a very creamy, smooth texture, but you could also use a hand wand blender if you prefer.



Buon Appetito!
Deborah Mele 

Butternut Squash, Sweet Potato, & Ginger Soup {Immune Boosting}

Butternut Squash, Sweet Potato, & Ginger Soup {Immune Boosting}

Yield: Serves 4 - 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This creamy soup flavored with sweet potatoes is enhanced with tumeric, cinnamon and ginger to turn it into an immune booster.


  • 2 Tablespoons Olive Oil
  • 1 Medium Onion, Peeled & Diced
  • 3 Cloves Garlic, Minced
  • 1 Medium Butternut Squash, Peeled & Cubed, (About 5-6 Cups)
  • 1 Large Sweet Potato, Peeled & Cubed (1 1/2 Cup)
  • 1 Apple, Peeled, Cored, & Diced
  • 1 Inch Piece Fresh Ginger, Grated
  • 1 Tablespoon Grated Fresh Turmeric
  • 1 Teaspoon Ground Cinnamon
  • 4 Cups Low Sodium Vegetable or Chicken Broth
  • Sea Salt & Pepper To Taste


  • Fat Free Greek Yogurt
  • Toasted Pumpkin Seeds


  1. Place the oil in a heavy bottom stock pot over medium heat until lightly smoking.
  2. Add the onion, and cook until translucent, about 5 minutes.
  3. Add the garlic, squash, potato, apple, ginger, turmeric, cinnamon, and chicken broth and bring to a boil.
  4. Reduce heat to a simmer and season with salt and pepper.
  5. Cook 20 to 25 minutes or until the vegetables are tender.
  6. Either blend the soup in batches in a blender, or use a hand blender to create a smooth texture.
  7. Serve the soup in individual bowls with suggested garnish, or your garnish of choice.
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 246mgCarbohydrates: 29gFiber: 8gSugar: 9gProtein: 5g

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