Savoury Butternut Squash and Sweet Potato Soup

A delicious blueberry smoothie full of antioxidant and healthy immunity boosting ingredients.
#healthy #smoothie


  • 3 tablespoons unsalted butter
  • 2 cups chopped onions
  • 2 lb butternut squash (roughly about 6 cups)
  • 1 lb sweet potatoes, (roughly 3 cups)
  • 1 apple
  • 8 cups chicken broth
  • 1 ½ teaspoons salt for taste
  • ½ freshly grounded black pepper
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy cream

Ventray prepared some of the most popular winter soup for this holiday season. Butternut squash and sweet potato soup is surprisingly easy to make and prepare with our Ventray 600 Blender. Its silky creamy warm sweet taste is so satisfying, it will bring smile to your face


  1. Peel, deseed, and trim off ends of the butternut squash, cut into 1-inch chunks
  2. Wash, peel the sweet potatoes, and cut into 1-inch chunks
  3. Wash, peel and core the apple, cut into chunks
  4. Melt butter in large pot, add onions cook over medium-low heat until onions turn translucent
  5. Add squash, sweet potatoes, apple and chicken broth to pot, bring it to boil. Reduce heat to medium, cook until vegetables are tender (15-20mins).
  6. Pour content into Ventray 600 Blender, add in salt, pepper, cinnamon and nutmeg, and heavy cream, blend using soup setting.
  7. Blend until desired texture, serve drizzle with heavy cream, garnish with pepitas, enjoy with hot warm toast

Make This Recipe With

  1. Blender
  2. Stock Pot

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