Butternut & Sweet Potato Soup

Serves 6-8



  • 1 cup Almond Breeze Original or Unsweetened Almond Milk
  • 2 tablespoons coconut oil
  • 2 onions, diced
  • 2 medium butternuts, peeled and cubed (5-6 cups)
  • 2 medium sweet potatoes, peeled and cubed (1 cup)
  • 2 green apples, peeled, cored, and cubed
  • 6 cups vegetable stock
  • 2 teaspoons cinnamon
  • 1 teaspoon curry powder
  • 1-2 teaspoons freshly ground ginger
  • Pinch of nutmeg
  • 2 teaspoons sea salt


Croutons:  (PS. Your choice of bread may not be lactose free)

  • Baguette or ciabatta broken or cut into small cubes
  • 1 tablespoon olive oil per 1 cup bread cubes
  • Salt and ground pepper
  • Optional Seasoning: Garlic powder, onion powder, fresh herbs (thyme or rosemary), dried basil or Italian seasoning




  • Heat coconut oil in a large pot over medium-low heat.
  • Add onions and cook until translucent (7-10 minutes).
  • Add in the cubed butternut, sweet potato, apple, vegetable stock, cinnamon, curry powder, ginger and nutmeg.
  • Gently stir.
  • Turn up the heat to medium-high, cover, and cook for 25-35 minutes or until veggies are fork-tender.
  • Turn off the heat.
  • Using a blender, begin to purée the soup, adding in the Almond Breeze Almond Milk and sea salt after a few minutes.
  • Blend until smooth.
  • Garnish with chopped parsley or coriander and serve hot.



  • Preheat oven to 200 °C.
  • Line a large baking tray with baking paper.
  • Tear or cut the bread into small pieces.
  • Place in a large bowl and drizzle with olive oil.
  • Add salt and pepper and optional seasoning.
  • Toss the bread evenly to coat.
  • Arrange bread mixture in a single layer on the prepared tray.
  • Bake for 10-20 minutes, stirring every 5 minutes until brown and crispy.
  • Cool on tray.

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