Sweet Potato and Squash Soup


Springtime in Denver…is there such a thing? I am COLD and Denver is freezing over. What better way to warm up than with my Sweet Potato and Squash Soup. This dish is easy to make, packed with nutrients and perfect for chilly days.

I talk a lot about eating with the seasons and eating with what your body craves. Some people say they are hungrier in the winter, myself included. Instead of indulging on sweets and processed carbs, I like to make meals like this where I can “trick” what my mind might be telling me.

Vegetables like squash and sweet potato are hardy and help you feel satisfied during cold winter and spring days.

I feel they are grounding vegetables and can help me resist the temptation to foods that aren’t going to nourish me. If you are craving sugar, eating “sweet” vegetables like sweet potato and squash can help combat cravings. You will get the carbs you want in this soup, but your body will not process it like pure sugar as it would with a piece of white bread.

I hope you are warmer than we are here in Denver and if not, enjoy this simple soup! I took 5 servings of it for lunch this week and the remaining 5 I froze into individual Mason Jars.


Sweet Potato and Butternut Squash Paleo Soup. Easy and healthy! Gluten and Dairy Free. By Holistic Nutritionist Georgia Grey WBH Nutrition Co

Sweet Potato and Squash Winter Soup


2 sweet potatoes, cubed

1 butternut squash, cubed

1 yellow onion, diced

3-4 cloves of garlic, diced

1 can of full-fat coconut milk

32 oz. of chicken broth

8 oz. of water

1 tbsp. of salt

1 tbsp. of pepper

2 tsp. of cinnamon

2 tbsp. of olive oil


1. Heat olive oil in a large pot on a stove top

2. Add onion and garlic. Sauté and stir for 1 minute

3. Add sweet potato, squash, and spices. Stir until sweet potato and squash are coated in the garlic, onion and spice mixture

4. Cook for 5-10 minutes, stirring occasionally. This will help soften up the vegetables.

5. Add liquid. Bring to a boil, then down to a simmer for 30-45 minutes.

6. Cook until squash and sweet potatoes are soft. They break apart when stabbed with a fork

7. Turn off heat, let the soup cool for 5-10 minutes. Using an immersion blender or a high-speed blender, mix soup until no longer chunky and well combined.

8. Store and free any leftovers in Mason Jars to be heated up and eaten at a later time!