Easy Butternut Squash and Sweet Potato Soup

This Easy Butternut Squash and Sweet Potato Soup is a delightful dish that comes together in just 30 minutes. It’s creamy, packed with flavor, and incredibly simple to prepare, making it perfect for weeknight dinners or cozy gatherings. The combination of butternut squash and sweet potatoes creates a rich, velvety texture that warms you from the inside out. You can enjoy this soup on its own or pair it with crusty bread for a fulfilling meal.

Why You’ll Love This Recipe

• Quick to Make: This soup can be prepared in just 30 minutes, perfect for busy nights.
• Flavorful Combination: The blend of butternut squash and sweet potatoes delivers a unique sweetness with every spoonful.
• Versatile Dish: Enjoy it as a starter, main course, or freeze leftovers for an easy meal later.
• Healthy Ingredients: Packed with nutrients, this soup is both wholesome and satisfying.
• Vegan Option Available: With coconut milk as the base, this soup is suitable for vegan diets.

Tools and Preparation

To make your cooking experience smooth and enjoyable, having the right tools is essential. Here’s what you will need to prepare this delicious soup.

Essential Tools and Equipment

• Large pot
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Blender (immersion or standard)

Importance of Each Tool

• Large pot: Essential for simmering the vegetables and stock together evenly.
• Sharp knife: A good knife makes chopping butternut squash and sweet potatoes easier and safer.
• Blender: A blender helps achieve that creamy texture by pureeing the soup until smooth.

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)
• 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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Easy Butternut Squash and Sweet Potato Soup

Step 1: Prepare Your Vegetables

Start by peeling and chopping your butternut squash and sweet potatoes into small, even pieces to ensure they cook quickly. Slice the onion and peel the garlic cloves.

Step 2: Sauté Aromatics

Heat the olive oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Then add the garlic cloves and cook for an additional minute 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 It Up

Sprinkle in the ground cumin, cinnamon, chili powder, chili flakes, salt, and pepper. Stir everything together to coat the vegetables in spices.

Step 5: Pour in Stock

Pour in your vegetable or chicken stock (or water). Bring to a boil, then reduce heat to simmer. Cover the pot and let it cook for about 20 minutes until all vegetables are tender.

Step 6: Blend Until Smooth

Remove from heat. If using a standard blender, carefully transfer the soup in batches. Blend until smooth. If using an immersion blender, blend directly in the pot until creamy.

Step 7: Add Coconut Milk

Stir in the coconut milk until fully combined. Adjust seasoning if necessary. Allow it to warm through before serving.

Step 8: Serve

Ladle the soup into bowls. Drizzle with reserved coconut milk and sprinkle fresh parsley on top for garnish before enjoying!

How to Serve Easy Butternut Squash and Sweet Potato Soup

Serving this easy butternut squash and sweet potato soup can elevate your dining experience. Here are some delightful serving suggestions that complement its creamy texture and rich flavors.

With Crusty Bread

• Pair the soup with a slice of fresh, crusty bread for dipping. The bread’s texture enhances the overall experience.

Garnished with Fresh Herbs

• Sprinkle freshly chopped herbs like cilantro or parsley on top. This adds a pop of color and freshness.

Drizzled with Coconut Milk

• Add a swirl of reserved coconut milk on top just before serving. This not only looks appealing but also enriches the flavor.

Topped with Seeds

• Use toasted pumpkin seeds or sunflower seeds as a topping. They provide a nice crunch and extra nutrition.

Served in a Bread Bowl

• For a fun twist, serve in small bread bowls. This makes for an impressive presentation at gatherings.

Accompanied by Salad

• A light side salad can balance the richness of the soup. Consider a simple mixed greens salad with vinaigrette.

How to Perfect Easy Butternut Squash and Sweet Potato Soup

To ensure your easy butternut squash and sweet potato soup turns out perfectly every time, consider these helpful tips.

• Roast the Vegetables: Roasting enhances sweetness and adds depth. Bake at 400°F (200°C) for 20 minutes before blending.
• Adjust Seasoning: Taste as you go! Adjust spices like cumin, cinnamon, or chili powder to match your preferences.
• Use Fresh Ingredients: Fresh herbs and vegetables boost flavor significantly compared to dried or older ingredients.
• Blend Smoothly: For a creamy texture, use an immersion blender or regular blender until completely smooth.

Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup

Pairing side dishes with your easy butternut squash and sweet potato soup can enhance your meal. Here are some great options to consider.

1. Grilled Cheese Sandwich: A classic pairing that offers a satisfying crunch alongside your creamy soup.
2. Roasted Brussels Sprouts: These add a nice earthy flavor; drizzle with balsamic glaze for extra taste.
3. Garlic Knots: Soft, buttery garlic knots make an excellent accompaniment for dipping.
4. Caesar Salad: Crisp romaine lettuce with creamy dressing brings freshness that complements the soup.
5. Stuffed Peppers: Flavorful stuffed peppers can add heartiness to your meal while matching well with the soup’s sweetness.
6. Quinoa Salad: A light quinoa salad mixed with veggies provides protein and balances the dish nicely.

Common Mistakes to Avoid

Making Easy Butternut Squash and Sweet Potato Soup can be a breeze, but there are common pitfalls to avoid for the best results.

• Not peeling the vegetables: Leaving the skin on can lead to a gritty texture. Always peel your butternut squash and sweet potatoes for a smooth soup.
• Skipping seasoning: A bland soup is disappointing. Make sure to season your soup with salt, pepper, and spices like cumin and cinnamon to enhance the flavors.
• Overcooking the vegetables: Overcooked veggies can lose their vibrant color and nutrients. Cook just until tender for the best taste and texture.
• Ignoring consistency: If your soup is too thick, it may not blend well. Adjust the consistency by adding more stock or coconut milk gradually until you reach your desired thickness.
• Serving without garnishes: Serving plain soup can look unappealing. Add a swirl of coconut milk or fresh herbs for an attractive presentation.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Ensure the soup has cooled before sealing to maintain freshness.

Freezing Easy Butternut Squash and Sweet Potato Soup

• Freeze in airtight containers or freezer bags for up to 3 months.
• Leave some space at the top of the container as the soup will expand when frozen.

Reheating Easy Butternut Squash and Sweet Potato Soup

• Oven: Preheat to 350°F (175°C), place in an oven-safe dish, cover with foil, and heat for 20-30 minutes.
• Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through for even heating.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

How do I make Easy Butternut Squash and Sweet Potato Soup vegan?

You can easily make this soup vegan by using vegetable stock instead of chicken stock and ensuring all ingredients are plant-based.

Can I add other vegetables to Easy Butternut Squash and Sweet Potato Soup?

Absolutely! Feel free to add carrots, celery, or even spinach for added nutrition and flavor.

What can I serve with Easy Butternut Squash and Sweet Potato Soup?

This soup pairs well with crusty bread, salad, or grilled cheese sandwiches for a complete meal.

How do I adjust the spice level in Easy Butternut Squash and Sweet Potato Soup?

To increase spiciness, add more chili powder or chili flakes. For less heat, reduce these spices accordingly.

Final Thoughts

The Easy Butternut Squash and Sweet Potato Soup is not only quick but also versatile enough for any meal occasion. You can customize it by adding different spices or vegetables according to your taste preferences. Give this recipe a try; you won’t be disappointed!

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Easy Butternut Squash and Sweet Potato Soup

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Easy Butternut Squash and Sweet Potato Soup is a delightful and nourishing dish that is ready in just 30 minutes. This creamy soup combines the natural sweetness of butternut squash and sweet potatoes, creating a velvety texture that warms you from the inside out. Ideal for weeknight dinners or cozy gatherings, it can be enjoyed on its own or paired with crusty bread for a satisfying meal. This recipe not only offers convenience but also packs nutrients and flavor, making it perfect for both vegan and non-vegan diets. With simple preparation steps, this soup is sure to become a go-to favorite in your kitchen.

• Total Time: 30 minutes
• Yield: Serves about 4 people 1x

Ingredients

Scale 1x2x3x

• 1 small butternut squash (peeled and chopped)
• 2 sweet potatoes (peeled and chopped)
• 1 yellow onion (sliced)
• 3 cloves garlic (peeled)
• 400 ml full-fat coconut milk
• Vegetable or chicken stock
• Spices: ground cumin, cinnamon, chili powder, chili flakes
• Olive oil
• Salt and pepper

Instructions

1. Peel and chop the butternut squash and sweet potatoes into small pieces.
2. Heat olive oil in a large pot over medium heat; sauté the sliced onion until translucent, then add minced garlic.
3. Stir in the chopped vegetables and season with spices.
4. Pour in stock, bring to a boil, then simmer until vegetables are tender.
5. Blend until smooth using an immersion blender or standard blender.
6. Mix in coconut milk; adjust seasoning if needed.
7. Serve garnished with reserved coconut milk and fresh parsley.

• Author: Natalia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 6g
• Sodium: 490mg
• Fat: 10g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg

Keywords: For added depth of flavor, consider roasting the vegetables before blending. You can customize the spice level by adjusting chili powder or adding other vegetables like carrots or celery.