Easy Butternut Squash and Sweet Potato Soup
If you’re looking for a cozy, heartwarming dish that’s as easy to make as it is delicious, then this Easy Butternut Squash and Sweet Potato Soup is just what you need! This recipe has become a staple in my kitchen, especially during those chilly evenings when a warm bowl of soup feels like a hug. The combination of sweet potatoes and butternut squash creates a creamy texture and rich flavor that everyone in the family will love. Plus, it’s quick to whip up—perfect for busy weeknights or family gatherings!
What I adore about this soup is its versatility. You can enjoy it on its own, with crusty bread, or even as part of a festive spread. It truly shines whether you’re having a casual dinner or impressing guests at a holiday meal.
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together in just 30 minutes, making it perfect for those nights when time is tight.
- Flavorful Comfort: The blend of spices adds warmth and depth, creating a creamy soup that’s bursting with flavor.
- Family-Friendly: Kids and adults alike will enjoy this delightful mix of sweetness from the squash and sweet potatoes.
- Make-Ahead Friendly: You can prepare this soup ahead of time and reheat it whenever you’re ready to serve!
- Freezer Friendly: It freezes beautifully, so you can stock up for future meals.
Ingredients You’ll Need
Let’s gather some simple and wholesome ingredients to make your Easy Butternut Squash and Sweet Potato Soup! These are easy to find in any grocery store and come together beautifully for a comforting dish.
Ingredients:
– 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 chilli powder
– 1 teaspoon chilli flakes
– 750 ml vegetable or chicken stock or water
– salt and pepper to taste
Variations
One of the best things about this recipe is how flexible it is! Feel free to get creative based on what you have on hand or your personal taste preferences.
- Add more greens: Toss in some fresh spinach or kale at the end for added nutrition.
- Spice it up: If you love heat, add more chilli flakes or incorporate some fresh jalapeños.
- Creamy alternative: For a nutty twist, substitute coconut milk with cashew cream.
- Herb infusion: Stir in fresh herbs like thyme or parsley right before serving for an extra layer of flavor.
How to Make Easy Butternut Squash and Sweet Potato Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the sliced yellow onion and sauté until it’s soft and translucent. This step is key because cooking the onions brings out their natural sweetness, which will enhance the overall flavor of your soup.
Step 2: Add the Garlic
Once your onions are ready, toss in the peeled garlic cloves. Sauté them for about a minute until fragrant. This will add another layer of deliciousness to your soup!
Step 3: Incorporate the Veggies
Next, add your chopped butternut squash and sweet potatoes into the pot. Stir everything well so that each piece gets coated with those aromatic flavors. Cook for about 5 minutes; this helps soften them slightly before adding liquid.
Step 4: Spice It Up!
Sprinkle in the ground cumin, cinnamon, chilli powder, and chilli flakes. Stir well to combine; toasting these spices releases their essential oils, making them even more flavorful.
Step 5: Add Liquid
Pour in your vegetable stock (or water) until all the vegetables are submerged. Bring everything to a gentle boil over high heat, then reduce it to low heat once boiling. Cover the pot and let it simmer for about 20 minutes until all veggies are tender.
Step 6: Blend Until Smooth
Once cooked through, remove from heat. Using an immersion blender (or transferring batches to a countertop blender), blend until smooth. This step gives your soup its signature creamy texture!
Step 7: Final Touches
Stir in the full fat coconut milk for creaminess. Taste your soup and season with salt and pepper as needed. Serve hot with reserved coconut milk drizzled on top if desired.
Enjoy every spoonful of this delightful Easy Butternut Squash and Sweet Potato Soup—it’s sure to warm both your heart and home!
Pro Tips for Making Easy Butternut Squash and Sweet Potato Soup
Creating a delicious soup can be a breeze with a few handy tips! Here are some suggestions to ensure your butternut squash and sweet potato soup turns out perfectly every time.
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Roast for extra flavor: If you have the time, roasting the butternut squash and sweet potatoes before adding them to the soup enhances their natural sweetness and adds a lovely caramelized flavor.
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Adjust the spices to your liking: The spices in this recipe can be tailored to suit your taste. If you prefer a bit more heat, feel free to increase the chili powder or flakes. Spice levels can make or break your dish, so adjust accordingly!
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Use an immersion blender for smoothness: For a velvety texture, consider using an immersion blender instead of transferring the soup to a traditional blender. This method is quicker and minimizes clean-up!
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Store leftovers properly: This soup is freezer-friendly! If you have any leftovers, store them in airtight containers in the freezer for up to three months. Just thaw and reheat when you’re ready for another cozy bowl.
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Experiment with toppings: Don’t hesitate to try different garnishes such as seeds or nuts for added crunch. Toppings can elevate your dish visually and add delightful textures.
How to Serve Easy Butternut Squash and Sweet Potato Soup
Serving this comforting soup is just as enjoyable as making it! Here are a few ideas on how to present it beautifully and enhance your meal experience.
Garnishes
- Pumpkin seeds: Toasted pumpkin seeds add both crunch and a nutty flavor that complements the soup perfectly.
- Fresh herbs: A sprinkle of chopped parsley or cilantro right before serving brings freshness and color to each bowl.
- Coconut cream: Drizzling some reserved coconut milk or cream on top creates an elegant finish while adding richness.
Side Dishes
- Crusty bread: A warm, crusty baguette or sourdough loaf is perfect for dipping into your creamy soup, adding texture and satisfaction.
- Simple green salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette complements the rich flavors of the soup while adding freshness.
- Roasted vegetables: Oven-roasted seasonal vegetables make a great side dish that resonates with the flavors in the soup—think carrots, Brussels sprouts, or cauliflower.
- Quinoa salad: A cool quinoa salad with cucumber, bell peppers, and lemon dressing offers a refreshing contrast to the warm soup while boosting protein content.
With these tips and serving suggestions, your Easy Butternut Squash and Sweet Potato Soup will not only taste fantastic but also impress everyone at your table! Enjoy every spoonful!
Make Ahead and Storage
This Easy Butternut Squash and Sweet Potato Soup is perfect for meal prep! You can make a big batch ahead of time, ensuring you have a delicious, healthy option ready whenever you need it. Here’s how to store and preserve your soup for later enjoyment.
Storing Leftovers
- Allow the soup to cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 4 days.
- Label your container with the date so you can keep track of freshness.
Freezing
- Portion the soup into freezer-safe containers or resealable bags.
- Leave some space at the top of the container or bag to allow for expansion as it freezes.
- Freeze for up to 3 months. For best quality, consume within 1-2 months.
Reheating
- Thaw frozen soup in the refrigerator overnight before reheating.
- To reheat, pour the soup into a pot over medium heat, stirring occasionally until warmed through.
- Alternatively, microwave in short intervals (1-2 minutes), stirring in between until hot.
FAQs
Here are some common questions about this recipe that might help you out!
Can I make Easy Butternut Squash and Sweet Potato Soup without roasting the vegetables?
Yes, while roasting adds depth of flavor, you can skip this step. Simply sauté the onion and garlic in olive oil and add the chopped butternut squash and sweet potatoes directly to the pot with your stock.
How long does Easy Butternut Squash and Sweet Potato Soup last in the fridge?
The soup can be stored in the refrigerator for up to 4 days. Just ensure it’s kept in an airtight container!
What can I serve with Easy Butternut Squash and Sweet Potato Soup?
This soup pairs beautifully with crusty bread, a fresh salad, or even some roasted seeds sprinkled on top for added crunch!
Final Thoughts
I hope you find joy in making this Easy Butternut Squash and Sweet Potato Soup! It’s not only simple but also packed with flavor. Whether you’re enjoying it on a chilly evening or preparing it ahead for a busy week, I’m sure you’ll love every spoonful. Happy cooking, and don’t forget to share your creations!
Easy Butternut Squash and Sweet Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 cups (4 servings) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
If you’re on the lookout for a cozy and delicious meal, this Easy Butternut Squash and Sweet Potato Soup is the perfect choice! It combines the natural sweetness of butternut squash and sweet potatoes with fragrant spices to create a creamy, comforting dish. Ready in just 30 minutes, this soup is ideal for busy weeknights or family gatherings when you need something hearty yet simple. Whether enjoyed on its own or paired with crusty bread, this soup brings warmth to any table. Plus, it’s versatile enough to adapt with various greens or spices based on your preferences. Enjoy every spoonful of this delightful autumn-inspired dish!
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 chilli powder
- 1 teaspoon chilli flakes
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté sliced onion until soft.
- Add garlic cloves; sauté for about a minute until fragrant.
- Stir in chopped butternut squash and sweet potatoes; cook for 5 minutes.
- Mix in ground cumin, cinnamon, chilli powder, and chilli flakes; stir well.
- Pour in vegetable or chicken stock until veggies are submerged; bring to boil then simmer for 20 minutes until tender.
- Blend the mixture until smooth using an immersion blender or countertop blender.
- Stir in coconut milk; season with salt and pepper to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
