Easy Butternut Squash and Sweet Potato Soup
In this delightful soup, the sweet and earthy flavors of butternut squash and sweet potatoes combine, creating a comforting dish perfect for any time of year. Creamy, nutritious, and easy to make, this soup will soon become a favorite in your household.
Why Make This Recipe
Butternut squash and sweet potatoes are not only delicious but also packed with vitamins, minerals, and antioxidants. This easy soup recipe is a fantastic way to incorporate these nutrient-dense vegetables into your diet. Whether you’re looking for a quick weeknight dinner or a festive soup to impress guests, this dish is versatile and can easily be modified to suit your taste. Packed with flavor and creamy goodness, it warms the soul and makes you feel good inside.
How to Make Easy Butternut Squash and Sweet Potato Soup
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 (*see notes)
- 1/2 teaspoon cinnamon (*see notes)
- 1/4 teaspoon chili powder (*see notes)
- 1 teaspoon chili flakes (*see notes)
- 750 ml vegetable or chicken stock or water (*see notes)
- Salt and pepper to taste
Directions:
- Optional Roasting: For added depth of flavor, preheat your oven to 400°F (200°C). Toss the butternut squash and sweet potatoes with a little olive oil, salt, and pepper. Spread out on a baking sheet and roast for approximately 25-30 minutes, or until tender and caramelized.
- Cook the Soup: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add sliced onion and garlic, sautéing until softened and translucent. If you opted not to roast your vegetables, add the chopped butternut squash and sweet potatoes to the pot at this stage and cook for an additional 5-7 minutes.
- Pour in the vegetable or chicken stock or water, along with the roasted vegetables if you prepared them. Stir in the ground cumin, cinnamon, chili powder, and chili flakes. Bring the mixture to a boil, reduce heat, and let it simmer for about 20 minutes, or until the vegetables are tender.
- Remove the pot from heat, and using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Stir in the full-fat coconut milk, reserving a couple of tablespoons for serving. Season with salt and pepper to taste.
How to Serve Easy Butternut Squash and Sweet Potato Soup
Serve the soup warm in bowls, drizzling with reserved coconut milk for a touch of creaminess. You can garnish it with a sprinkle of chili flakes, fresh herbs, or croutons for added texture. Pair it with crusty bread or a light salad for a complete meal.
How to Store Easy Butternut Squash and Sweet Potato Soup
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to freeze the soup, portions can be placed in freezer-safe containers and stored for up to three months. To reheat, simply thaw and warm on the stovetop or in the microwave until heated through.
Tips to Make Easy Butternut Squash and Sweet Potato Soup
- If you enjoy a slightly smoky flavor, consider adding a little smoked paprika to the spice mix.
- For a creamier texture, blend in an additional can of coconut milk.
- Adjust the spice levels to your preference by playing around with the chili powder and flakes.
Variation
- Spicy Version: Increase the amount of chili powder and chili flakes for a spicier kick.
- Add Greens: Stir in some fresh spinach or kale during the last few minutes of cooking for an extra nutritional boost.
- Different Veggies: Feel free to include other vegetables like carrots or parsnips for added flavor.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made in advance. Just store it in the refrigerator or freezer as outlined above.
Can I use other types of squash?
Absolutely! Other varieties of winter squash, like acorn or pumpkin, can be substituted in this recipe.
Is this soup vegan?
Yes, this soup is vegan-friendly, especially when using vegetable stock. The coconut milk adds creaminess without any dairy.
Enjoy making this comforting, nutritious, and easy butternut squash and sweet potato soup, perfect for cozy evenings or as a delightful starter for guests!
Butternut Squash and Sweet Potato Soup
Ingredients
Vegetables
- 1 small butternut squash, peeled and chopped About 700-900g or 2-3 cups
- 2 pieces sweet potatoes, peeled and chopped About 275g or 2 cups
- 1 piece yellow onion, sliced
- 3 cloves garlic, peeled
Liquids
- 400 ml full-fat coconut milk Reserve 2 tablespoons for serving
- 750 ml vegetable or chicken stock or water
Oils and Spices
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
Seasoning
- to taste salt
- to taste pepper
Instructions
Preparation
- Optional Roasting: Preheat your oven to 400°F (200°C). Toss the butternut squash and sweet potatoes with a little olive oil, salt, and pepper. Spread out on a baking sheet and roast for approximately 25-30 minutes, or until tender and caramelized.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add sliced onion and garlic, sautéing until softened and translucent.
- If not roasting vegetables, add the chopped butternut squash and sweet potatoes to the pot and cook for an additional 5-7 minutes.
Cooking
- Pour in the vegetable or chicken stock or water, along with the roasted vegetables if prepared. Stir in the ground cumin, cinnamon, chili powder, and chili flakes.
- Bring the mixture to a boil, reduce heat, and let it simmer for about 20 minutes, or until the vegetables are tender.
- Remove the pot from heat, and using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender.
- Stir in the full-fat coconut milk, reserving a couple of tablespoons for serving. Season with salt and pepper to taste.
Serving
- Serve the soup warm in bowls, drizzling with reserved coconut milk for added creaminess. Garnish with a sprinkle of chili flakes, fresh herbs, or croutons.
