Easy Butternut Squash and Sweet Potato Soup

This Easy Butternut Squash and Sweet Potato Soup is a delightful dish that brings warmth and flavor to your table in just 30 minutes. It’s creamy, comforting, and perfect for any occasion—from cozy family dinners to lunch with friends. The combination of sweet potatoes and butternut squash creates a rich, velvety texture that will satisfy everyone. Plus, it’s simple to prepare and packed with nutrition.

Why You’ll Love This Recipe

• Quick Preparation: With a total time of just 40 minutes, this soup is perfect for busy weeknights.
• Creamy Texture: The use of coconut milk gives the soup a rich, creamy consistency without dairy.
• Nutritious Ingredients: Packed with vitamins from butternut squash and sweet potatoes, this soup is as healthy as it is delicious.
• Versatile Flavor Profile: Seasoned with cumin, cinnamon, and chili powder, it offers a unique blend of flavors that can be adjusted to your taste.
• Freezer Friendly: Make a big batch and freeze leftovers for quick meals later.

Tools and Preparation

To make this Easy Butternut Squash and Sweet Potato Soup, you’ll need some essential kitchen tools that will streamline your cooking process.

Essential Tools and Equipment

• Chef’s knife
• Cutting board
• Large pot or Dutch oven
• Blender or immersion blender
• Measuring spoons

Importance of Each Tool

• Chef’s knife: A good knife makes chopping vegetables easy and safe.
• Large pot or Dutch oven: This allows you to cook everything in one place, ensuring even heating.
• Blender or immersion blender: For achieving that creamy texture without lumps.

Ingredients

This butternut squash and sweet potato soup is a quick and delicious meal ready in just 30 minutes. It’s creamy, flavorful, and easy to make—perfect for any meal. Roasting the vegetables is optional but recommended for added depth of flavor.

For the Soup

• 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

How to Make Easy Butternut Squash and Sweet Potato Soup

Step 1: Prepare the Vegetables

Start by peeling and chopping the butternut squash and sweet potatoes into even-sized pieces. Slice the onion and peel the garlic cloves.

Step 2: Sauté Aromatics

In a large pot or Dutch oven over medium heat, add olive oil. Once hot, add the sliced onion and sauté until translucent. Add minced garlic cloves and continue cooking until fragrant.

Step 3: Add Vegetables

Add the chopped butternut squash and sweet potatoes to the pot. Stir well to combine with the onions and garlic.

Step 4: Season the Mixture

Sprinkle in ground cumin, cinnamon, chili powder, salt, pepper, and chili flakes. Mix well so that all vegetables are coated with spices.

Step 5: Pour in Stock

Pour in vegetable or chicken stock (or water) until it covers the vegetables. Bring to a boil over high heat; then reduce to a simmer.

Step 6: Blend Until Smooth

After about 20 minutes of simmering (or until vegetables are tender), turn off the heat. Use an immersion blender directly in the pot or transfer to a regular blender in batches. Blend until smooth.

Step 7: Finish with Coconut Milk

Stir in coconut milk for creaminess. Taste again for seasoning adjustments; serve warm with reserved coconut milk drizzled on top if desired.

Enjoy your delicious bowl of Easy Butternut Squash and Sweet Potato Soup!

How to Serve Easy Butternut Squash and Sweet Potato Soup

Serving your Easy Butternut Squash and Sweet Potato Soup can elevate the dining experience. Here are some delightful ways to present this comforting dish.

With Fresh Herbs

• Chopped Parsley or Cilantro: Sprinkle freshly chopped herbs on top for a burst of flavor and color.
• Chives: Finely chopped chives add a mild onion flavor that complements the soup beautifully.

Drizzled Coconut Cream

• Coconut Milk Swirl: Use the reserved coconut milk to create a swirl on top, enhancing the creamy texture while adding visual appeal.

Accompanied by Crusty Bread

• Sourdough Bread: Serve with a slice of warm sourdough for a rustic touch, perfect for dipping.
• Garlic Breadsticks: Crispy breadsticks brushed with garlic butter provide a delightful crunch.

Topped with Seeds

• Pumpkin Seeds: Toasted pumpkin seeds add a nice crunch and nutty flavor when sprinkled on top.
• Sunflower Seeds: These seeds offer a different texture and are an excellent source of nutrients.

How to Perfect Easy Butternut Squash and Sweet Potato Soup

Achieving the perfect bowl of soup is simple with a few helpful tips. Here’s how to enhance your Easy Butternut Squash and Sweet Potato Soup.

• Use Fresh Ingredients: Fresh vegetables yield better flavors. Opt for seasonal produce whenever possible.
• Adjust Seasoning Gradually: Start with less salt and pepper, tasting as you go to find the perfect balance.
• Blend Thoroughly: For a creamier texture, blend until completely smooth. A high-speed blender works best.
• Experiment with Spices: Feel free to add spices like nutmeg or coriander to give your soup a unique twist.
• Roast Your Veggies (Optional): Roasting butternut squash and sweet potatoes before adding them enhances their natural sweetness and depth of flavor.

Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup

Pairing side dishes with your soup can make for a well-rounded meal. Here are some great options to consider.

1. Crusty Whole Wheat Rolls: Warm rolls are perfect for dipping into the soup, providing satisfying bites with each spoonful.
2. Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and vinaigrette offers freshness that balances the richness of the soup.
3. Cheesy Garlic Bread: Melty cheese on top of garlic bread adds indulgence, making it an excellent pairing.
4. Quinoa Salad: A cold quinoa salad mixed with cucumbers, bell peppers, and lemon dressing brings in complementary textures and flavors.
5. Stuffed Bell Peppers: Filled with rice or grains, these peppers can be served alongside as a hearty addition to your meal.
6. Roasted Vegetables: A medley of seasonal roasted vegetables adds color and nutrition alongside your soup.

Common Mistakes to Avoid

Avoiding common mistakes can make your Easy Butternut Squash and Sweet Potato Soup even better. Here are a few tips to ensure success.

• Skipping the seasoning: Failing to properly season your soup can lead to bland flavors. Always taste and adjust salt and spices as needed.
• Overcooking the vegetables: Overcooked vegetables can turn mushy. Cook until tender but still holding their shape for the best texture.
• Not blending enough: If you don’t blend the soup thoroughly, you may end up with chunks. Blend until smooth for a creamy consistency.
• Ignoring ingredient swaps: Using different stocks or milks can affect flavor. Stick to vegetable or chicken stock for balance, and coconut milk for creaminess.
• Forgetting about toppings: Toppings enhance flavor and texture. Consider adding toasted seeds or a drizzle of olive oil before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store the soup in an airtight container.
• It will keep well in the refrigerator for up to 5 days.

Freezing Easy Butternut Squash and Sweet Potato Soup

• Allow the soup to cool completely before freezing.
• Use freezer-safe containers or bags, leaving some space for expansion.
• The soup can be frozen for up to 3 months.

Reheating Easy Butternut Squash and Sweet Potato Soup

• Oven: Preheat the oven to 350°F (175°C). Transfer the soup into an oven-safe dish, cover with foil, and heat for about 20 minutes.
• Microwave: Place the soup in a microwave-safe bowl, cover loosely, and heat on high in 1-minute intervals until hot.
• Stovetop: Pour the soup into a pot over medium heat, stirring frequently until heated through.

Frequently Asked Questions

Here are some common queries regarding Easy Butternut Squash and Sweet Potato Soup.

How can I customize my Easy Butternut Squash and Sweet Potato Soup?

You can add ingredients like ginger or herbs such as thyme for extra flavor. Feel free to adjust spices based on your preference.

Can I make this soup ahead of time?

Yes! This soup is great for meal prep. You can make it up to five days in advance, making it perfect for busy weeks.

Is Easy Butternut Squash and Sweet Potato Soup vegan?

Absolutely! This recipe is naturally vegan-friendly since it uses coconut milk instead of dairy.

What toppings can I use for my soup?

Consider toppings like roasted pumpkin seeds, fresh herbs, or a swirl of coconut cream for added richness and flair.

Can I use other vegetables in this soup?

Yes! Feel free to mix in other root vegetables like carrots or parsnips. Just keep an eye on cooking times.

Final Thoughts

This Easy Butternut Squash and Sweet Potato Soup is not only creamy and delicious but also quick to prepare. Its versatility makes it perfect for any occasion—serve it as a light lunch or as a cozy dinner starter. Don’t hesitate to customize it with your favorite spices or toppings!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Easy Butternut Squash and Sweet Potato Soup

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• Author: Amelia
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Discover the warmth and comfort of this Easy Butternut Squash and Sweet Potato Soup, a perfect addition to your meal rotation. Ready in just 30 minutes, this creamy soup combines the natural sweetness of butternut squash and sweet potatoes, creating a velvety texture that is both nourishing and satisfying. Infused with aromatic spices like cumin and cinnamon, each spoonful offers a delightful blend of flavors that can be customized to fit your taste. Ideal for cozy dinners or quick lunches, this nutritious soup is also freezer-friendly, making it perfect for meal prep. Serve it with fresh herbs or crunchy toppings for an elevated dining experience.

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Ingredients

Scale 1x2x3x

• 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
• 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

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Instructions

1. Peel and chop the butternut squash and sweet potatoes into even pieces; slice the onion and peel the garlic.
2. In a large pot over medium heat, add olive oil. Sauté the onion until translucent, then add minced garlic until fragrant.
3. Stir in the chopped squash and sweet potatoes, coating them well with the onions and garlic.
4. Add cumin, cinnamon, chili powder, salt, pepper, and chili flakes; mix thoroughly.
5. Pour in enough vegetable or chicken stock to cover the vegetables; bring to a boil before reducing to a simmer for about 20 minutes until tender.
6. Blend the mixture until smooth using an immersion blender or regular blender.
7. Stir in the coconut milk for creaminess; adjust seasoning if necessary before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 6g
• Sodium: 410mg
• Fat: 10g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 7g
• Protein: 3g
• Cholesterol: 0mg