Spiced Butternut Squash And Sweet Potato Soup

Serves 4


  • 1 tablespoon vegetable oil
  • 1 smoked turkey drumstick or wing
  • 1 small butternut squash, peeled and small diced (about 6 ounces)
  • 1-2 small sweet potato, peeled and small diced(6 ounces – can use canned sweet potatoes)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon pumpkin spice
  • ½ teaspoon cumin
  • ½ to 1 cup vegetable or chicken stock (unsalted)
  • 2 twigs of fresh thyme
  • ¼ cup half n half (optional)


  • Preheat sauté pan to medium high heat. Add oil to the pan
  • Add onions and then garlic to sauté pan. Sauté until vegetables are tender and starts caramelizing.
  • Add smoked turkey to pot.
  • Add diced squash and sweet potatoes to Dutch oven or stock pot. Add salt, pepper, pumpkin spice, and cumin.
  • Cook the squash and potatoes until brown bits begin to develop.
  • Deglaze pan with vegetable stock scraping brown bits from the bottom of the pan.
  • Add thyme to the pot.
  • Allow vegetables to cook until thoroughly cooked and very soft.
  • Remove soup from heat.
  • Remove smoked turkey and thyme. Puree with a stick blender, food processor, or blender. Add more vegetable stock if soup is too thick and reheat.
  • Finish with half n half if desired. Serve and enjoy!
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