Easy Butternut Squash and Sweet Potato Soup
If you’re looking for a cozy and comforting dish to warm your soul, then this Easy Butternut Squash and Sweet Potato Soup is just what you need! This recipe has been a staple in my kitchen, especially during the cooler months. It’s quick to prepare, taking only 30 minutes from start to finish, making it perfect for busy weeknights or a delightful family gathering. The creamy texture and rich flavor will make it a hit with everyone at the table.
What makes this soup truly special is how versatile it is. You can enjoy it as a light lunch or pair it with some crusty bread for a hearty dinner. Plus, it’s freezer-friendly, so you can whip up a big batch and save some for later!
Why You’ll Love This Recipe
- Quick and Easy: With just 30 minutes of cooking time, you’ll have a delicious meal ready in no time.
- Creamy Delight: The coconut milk adds a velvety richness that elevates the flavors beautifully.
- Family-Friendly: This soup is sure to please both kids and adults alike; even picky eaters won’t be able to resist!
- Make-Ahead Convenience: Perfect for meal prep! Make a large batch and freeze for those busy days.
- Wholesome Ingredients: Made with simple, nutritious ingredients that you can feel good about serving.
Ingredients You’ll Need
Let’s gather our simple, wholesome ingredients to create this delicious soup! You’ll find that everything you need is easy to find at your local grocery store.
For the Soup Base
- 1 small butternut squash (about 700-900g or 2-3 cups) (peeled and chopped)
- 2 sweet potatoes (about 275g or 2 cups) (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 400 ml tin full fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock or water
- Salt and pepper to taste
Variations
This recipe is wonderfully flexible! Feel free to get creative with these variation ideas:
- Add Some Greens: Toss in a handful of spinach or kale towards the end of cooking for an extra nutrient boost.
- Spice It Up: If you love heat, add more chili flakes or even some diced jalapeños for an exciting kick.
- Herb It Up: Stir in fresh herbs like cilantro or parsley before serving for added freshness.
- Switch the Veggies: Try blending in carrots or parsnips for a different flavor profile.
How to Make Easy Butternut Squash and Sweet Potato Soup
Step 1: Prepare Your Vegetables
Start by peeling and chopping the butternut squash and sweet potatoes into bite-sized pieces. This ensures they cook evenly. If you choose to roast them first, toss them in olive oil and roast until tender—this brings out their natural sweetness!
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. This step is crucial as it develops the base flavors of your soup. Next, add the garlic cloves and sauté for another minute until fragrant.
Step 3: Combine Ingredients
Add your chopped butternut squash and sweet potatoes into the pot along with ground cumin, cinnamon, chili powder, and chili flakes. Stir everything together! Next, pour in your vegetable stock (or water) until all veggies are submerged. Season with salt and pepper.
Step 4: Simmer Until Tender
Bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer uncovered for about 20 minutes or until all vegetables are tender. This allows all those wonderful flavors to meld nicely together.
Step 5: Blend It Up!
Once everything is soft enough, carefully transfer the soup into a blender in batches if necessary (or use an immersion blender). Blend until smooth—this creates that creamy texture we love!
Step 6: Finish with Coconut Milk
Return your blended soup back into the pot over low heat. Stir in the full-fat coconut milk until combined. Let it warm through for another few minutes before serving!
Enjoy this comforting bowl of Easy Butternut Squash and Sweet Potato Soup with a drizzle of reserved coconut milk on top. It’s sure to become a favorite in your home just like it has in mine!
Pro Tips for Making Easy Butternut Squash and Sweet Potato Soup
Creating a delicious butternut squash and sweet potato soup is easier than you might think! Here are some helpful tips to ensure your soup turns out perfectly every time.
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Roast the vegetables: Roasting the butternut squash and sweet potatoes before adding them to the soup enhances their natural sweetness and adds a wonderful depth of flavor. Simply toss them in olive oil, sprinkle with salt, and roast until tender.
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Use fresh spices: Freshly ground spices can elevate your soup’s flavor profile significantly. Consider grinding your cumin and cinnamon just before use to unlock their full aroma and taste.
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Adjust the consistency: If you prefer a creamier soup, blend it longer until silky smooth. For a chunkier texture, pulse gently. You can always add more stock or water if it’s too thick!
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Taste as you go: Don’t forget to taste your soup throughout the cooking process! Adjusting the seasoning with salt, pepper, or additional spices will help you achieve that perfect balance of flavors.
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Store leftovers properly: This soup is freezer-friendly! Let it cool completely before transferring it to airtight containers. It can last up to three months in the freezer—perfect for those busy days when you need a quick meal.
How to Serve Easy Butternut Squash and Sweet Potato Soup
Serving this vibrant soup can be just as delightful as making it! Here are some creative ideas to present your dish beautifully and enhance its flavors.
Garnishes
- Pumpkin seeds: These crunchy seeds add a lovely texture contrast while providing healthy fats and a nutty flavor.
- Coconut cream: A dollop of reserved coconut milk on top not only looks gorgeous but also adds an extra creamy richness to each bowl.
- Fresh herbs: Chopped cilantro or parsley sprinkled on top brings freshness and color—perfect for brightening up your warm soup!
Side Dishes
- Crusty bread: A slice of fresh sourdough or whole-grain bread pairs wonderfully with this soup, allowing you to soak up every last drop.
- Simple green salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette complements the rich flavors of the soup without overpowering them.
- Roasted vegetables: Continue the theme of roasted goodness by serving seasonal roasted veggies like Brussels sprouts or carrots alongside your soup for added nutrition and flavor.
- Quinoa salad: A refreshing quinoa salad tossed with cucumbers, bell peppers, and a citrus dressing offers a nutritious side that balances the creaminess of the soup beautifully.
Enjoy making this comforting Easy Butternut Squash and Sweet Potato Soup your own! It’s not just about nourishment; it’s about sharing warmth and comfort with those you love. Happy cooking!
Make Ahead and Storage
This Easy Butternut Squash and Sweet Potato Soup is perfect for meal prep! You can easily make a big batch and enjoy it throughout the week or even freeze it for later.
Storing Leftovers
- Allow the soup to cool to room temperature before storing.
- Transfer to an airtight container.
- Store in the fridge for up to 4 days.
Freezing
- Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion.
- Seal tightly and label with the date.
- Freeze for up to 3 months.
Reheating
- Thaw overnight in the refrigerator if frozen.
- Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
- For microwave reheating, place in a microwave-safe bowl and heat in intervals of 1-2 minutes, stirring in between.
FAQs
Here are some common questions you might have about this delicious soup!
Can I make this Easy Butternut Squash and Sweet Potato Soup without roasting the vegetables?
Absolutely! While roasting enhances the flavor, you can simmer the butternut squash and sweet potatoes directly in the broth. Just chop them finely and follow the cooking instructions as directed.
How can I adjust the spices in my Easy Butternut Squash and Sweet Potato Soup?
Feel free to modify the spice levels to suit your taste! If you prefer a milder soup, reduce or omit the chili powder and chili flakes. For more warmth, add additional cumin or try incorporating ginger.
Can I use other vegetables in this soup?
Yes! This recipe is quite versatile. You can add carrots, parsnips, or even a handful of spinach for extra nutrients. Just keep in mind that different vegetables may alter the flavor profile slightly.
How long will my Easy Butternut Squash and Sweet Potato Soup last in the fridge?
When stored properly in an airtight container, your soup will last up to 4 days in the refrigerator. Enjoy it fresh during this time!
Final Thoughts
I hope you find joy in making this Easy Butternut Squash and Sweet Potato Soup! It’s not just a recipe but a warm bowl of comfort that’s perfect for any occasion. Whether you’re cozying up on a chilly evening or preparing meals for busy days ahead, this soup is bound to become a favorite. Happy cooking, and enjoy every delicious spoonful!
Easy Butternut Squash and Sweet Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Blending
- Cuisine: American
Description
Experience creamy comfort with this Easy Butternut Squash and Sweet Potato Soup—ready in just 30 minutes! Try it today!
Ingredients
- 1 small butternut squash (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk
- 750 ml vegetable or chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Sauté the sliced onion until translucent, about 5 minutes. Add garlic and sauté for another minute.
- Stir in chopped butternut squash and sweet potatoes along with spices. Add vegetable stock to cover the veggies. Season with salt and pepper.
- Bring to boil then reduce heat to low; simmer uncovered for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Return blended soup to pot over low heat; stir in coconut milk until heated through.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
