Easy Butternut Squash and Sweet Potato Soup
This Easy Butternut Squash and Sweet Potato Soup is a perfect dish for any occasion. Whether you are hosting a cozy dinner or preparing a quick weeknight meal, this soup delivers rich flavors and creamy texture in just 30 minutes. The combination of butternut squash and sweet potatoes creates a naturally sweet base, while spices like cumin and cinnamon add warmth and depth. Plus, it’s easily customizable, making it suitable for everyone, including vegans!
Why You’ll Love This Recipe
- Quick Preparation: This recipe takes only 30 minutes to prepare, making it an ideal choice for busy days.
- Creamy Texture: The addition of coconut milk gives the soup a rich, velvety feel without dairy.
- Flavorful Spices: Ground cumin, cinnamon, and chili ensure each bite is packed with flavor.
- Versatile Dish: Great as a starter or main dish; serve it with crusty bread or a fresh salad.
- Freezer Friendly: Make a big batch and freeze portions for later—perfect for meal prep.
Tools and Preparation
To make this butternut squash and sweet potato soup, you’ll need some essential kitchen tools that streamline your cooking process.
Essential Tools and Equipment
- Large pot
- Sharp knife
- Cutting board
- Blender (immersion or countertop)
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Perfect for cooking ingredients evenly and accommodating all your soup components.
- Blender: Essential for achieving that smooth, creamy consistency that makes this soup so delightful.
Ingredients
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)
For Flavoring
- 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
For Broth
- 750 ml vegetable or chicken stock or water
- Salt and pepper to taste
How to Make Easy Butternut Squash and Sweet Potato Soup
Step 1: Prepare Your Ingredients
Start by peeling and chopping the butternut squash, sweet potatoes, onion, and garlic. Ensure all pieces are relatively uniform in size for even cooking.
Step 2: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent. Then add the minced garlic, cooking until fragrant.
Step 3: Add Squash and Sweet Potatoes
Add the chopped butternut squash and sweet potatoes to the pot. Stir well to combine with the onions and garlic. Cook for about 5 minutes.
Step 4: Season the Mixture
Sprinkle in the ground cumin, cinnamon, chilli powder, and chilli flakes. Stir well to coat the vegetables with spices.
Step 5: Pour in Stock
Add the vegetable or chicken stock (or water) to the pot. Bring to a boil, then reduce heat to simmer. Cook uncovered until vegetables are tender, about 20 minutes.
Step 6: Blend Until Smooth
Once cooked, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer batches to a countertop blender.
Step 7: Finish with Coconut Milk
Stir in the full-fat coconut milk until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
Step 8: Serve Warm
Ladle your creamy butternut squash and sweet potato soup into bowls. Drizzle with reserved coconut milk for garnish if desired.
Enjoy this hearty soup that’s not only easy to make but also packed with flavor!
How to Serve Easy Butternut Squash and Sweet Potato Soup
This creamy soup is not just a meal but a delightful experience. Here are some serving suggestions that will enhance your dining experience.
Garnish with Fresh Herbs
- Cilantro or Parsley: Sprinkle freshly chopped cilantro or parsley on top for a burst of color and freshness.
- Chili Flakes: Add a pinch of chili flakes for an extra kick to elevate the flavors.
Pair with Crusty Bread
- Sourdough Bread: Serve with warm sourdough for a tangy contrast to the sweetness of the soup.
- Garlic Bread: Crispy garlic bread complements the creamy texture perfectly.
Drizzle with Coconut Cream
- Coconut Milk: Reserve some coconut milk to drizzle on top for added creaminess and visual appeal.
- Olive Oil: A touch of high-quality olive oil can enhance the flavor profile significantly.
Add Protein
- Toasted Chickpeas: For a crunchy texture, add roasted chickpeas on top.
- Grilled Chicken: Slices of grilled chicken can make this soup more filling.
How to Perfect Easy Butternut Squash and Sweet Potato Soup
Perfecting your soup can make all the difference. Here are some tips to ensure it’s delicious every time.
- Roast the Vegetables: Roasting butternut squash and sweet potatoes enhances their natural sweetness and adds depth of flavor.
- Blend Until Smooth: Use an immersion blender or stand blender for a velvety texture. Make sure there are no chunks left!
- Taste as You Go: Adjust seasoning gradually. Start with salt and pepper, then add spices according to your preference.
- Use Homemade Stock: If possible, use homemade vegetable or chicken stock for richer flavor compared to store-bought options.
Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup
Complement your soup with these side dishes that pair wonderfully.
- Simple Green Salad: A fresh salad with mixed greens provides a crisp contrast to the creamy soup.
- Cheesy Garlic Biscuits: Fluffy biscuits with a cheesy garlic flavor are perfect for dipping.
- Stuffed Bell Peppers: Colorful bell peppers stuffed with grains and veggies offer a hearty addition.
- Quinoa Salad: A light quinoa salad with lemon dressing makes a nutritious pairing.
- Roasted Brussels Sprouts: Crispy Brussels sprouts seasoned with balsamic glaze add crunch and flavor.
- Savory Muffins: Offer muffins made with herbs and cheese for a savory treat alongside your meal.
Common Mistakes to Avoid
Making Easy Butternut Squash and Sweet Potato Soup can be simple, but a few common mistakes can affect the final result. Here are some pitfalls to watch for:
- Ignoring seasoning: Failing to season your soup properly can lead to bland flavors. Always taste and adjust salt and pepper levels during cooking.
- Overcooking vegetables: Cooking the vegetables too long will make them mushy. Aim for tender but firm chunks for better texture.
- Skipping roasting: Not roasting the squash and sweet potatoes can miss out on enhancing their natural sweetness. Roasting adds depth of flavor, making your soup more delicious.
- Using too much liquid: Adding excessive stock can dilute the flavor. Start with less liquid, and adjust as needed for desired consistency.
- Not blending enough: If you don’t blend the soup thoroughly, it may have an uneven texture. Blend until smooth for that creamy finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Use within 3-5 days for best quality.
Freezing Easy Butternut Squash and Sweet Potato Soup
- Freeze in freezer-safe containers or bags.
- Keep for up to 3 months.
Reheating Easy Butternut Squash and Sweet Potato Soup
- Oven: Preheat to 350°F (175°C), place soup in a covered dish, heat for about 20 minutes or until warmed through.
- Microwave: Heat in a microwave-safe bowl, covered loosely. Stir every minute until hot.
- Stovetop: Pour into a pot over medium heat, stirring frequently until heated.
Frequently Asked Questions
Here are answers to some common questions regarding Easy Butternut Squash and Sweet Potato Soup.
Can I make this soup vegan?
Yes! This recipe is already vegan if you use vegetable stock instead of chicken stock.
How can I customize Easy Butternut Squash and Sweet Potato Soup?
You can add spices like nutmeg or ginger for extra warmth. Top with fresh herbs or seeds for added texture.
Is this soup good for meal prep?
Absolutely! It’s perfect for meal prep since it stores well in the fridge or freezer.
What should I serve with this soup?
Pair it with crusty bread or a fresh salad to create a complete meal.
Final Thoughts
This Easy Butternut Squash and Sweet Potato Soup is not only quick to prepare but also comforting and versatile. You can customize it with various spices or toppings according to your taste preferences. Try it today, and enjoy the warm flavors of fall in every bowl!
Easy Butternut Squash and Sweet Potato Soup
- Total Time: 30 minutes
- Yield: Serves 4
Description
Enjoy our Easy Butternut Squash and Sweet Potato Soup ready in just 30 minutes! Perfectly creamy and flavorful—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
- Ground cumin
- Cinnamon
- Chili powder
- Chili flakes
- Salt and pepper
Instructions
- Prepare the ingredients by peeling and chopping the butternut squash, sweet potatoes, onion, and garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent, then add minced garlic until fragrant.
- Add chopped butternut squash and sweet potatoes; stir well and cook for about 5 minutes.
- Season with cumin, cinnamon, chili powder, and chili flakes; mix thoroughly.
- Pour in the vegetable or chicken stock; bring to a boil then simmer uncovered until vegetables are tender (about 20 minutes).
- Blend the soup until smooth using an immersion or countertop blender.
- Stir in coconut milk and adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
