This Easy Butternut Squash and Sweet Potato Soup is a delightful dish that combines rich flavors and creamy textures, making it perfect for any occasion. Whether you’re hosting a cozy dinner or looking for a quick lunch, this soup checks all the boxes. With just 30 minutes of cooking time, you can enjoy a nourishing meal that’s both comforting and satisfying. The optional roasting of vegetables enhances the taste, providing a depth that will impress everyone at your table.

Why You’ll Love This Recipe

• Quick to Prepare: This recipe is ready in under 40 minutes, perfect for busy weeknights.
• Creamy Texture: The addition of coconut milk creates a velvety soup that’s indulgent yet wholesome.
• Flavorful Profile: With spices like cumin and cinnamon, each spoonful bursts with warm flavors.
• Versatile Serving Options: Enjoy it as a starter or pair it with bread for a full meal.
• Freezer-Friendly: Make a big batch and store it for later—ideal for meal prep!

Tools and Preparation

Having the right tools makes cooking easier and more enjoyable. For this soup, you’ll want to gather your kitchen essentials before starting.

Essential Tools and Equipment

• Large pot
• Cutting board
• Sharp knife
• Blender or immersion blender
• Measuring cups and spoons

Importance of Each Tool

• Large pot: Essential for cooking all the ingredients evenly while allowing enough space to stir without spilling.
• Blender or immersion blender: Ensures a smooth consistency, making the soup creamy and delightful on the palate.

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Ingredients

To make this delicious Easy Butternut Squash and Sweet Potato Soup, you’ll need:

Vegetables

• 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)

Liquids & Fats

• 2 tablespoons olive oil
• 400 ml tin full fat coconut milk (reserve 2 tablespoons for serving)
• 750 ml vegetable or chicken stock or water

Spices

• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chilli powder
• 1 teaspoon chilli flakes

Seasoning

• 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 manageable pieces. Slice the onion and peel the garlic cloves.

Step 2: Heat the Oil

In your large pot, heat the olive oil over medium heat. Add the sliced onion and garlic, cooking until softened, about 5 minutes.

Step 3: Add Vegetables

Stir in the chopped butternut squash and sweet potatoes. Cook for an additional 5 minutes to lightly soften them.

Step 4: Spice It Up

Add ground cumin, cinnamon, chilli powder, and chilli flakes to the pot. Stir well to coat the vegetables with spices.

Step 5: Pour in Liquids

Add the coconut milk along with vegetable or chicken stock (or water). Bring it to a gentle boil before reducing heat to simmer.

Step 6: Blend Until Smooth

After about 20 minutes of simmering until vegetables are tender, use an immersion blender or transfer to a stand blender in batches. Blend until smooth.

Step 7: Serve

Taste your soup and season with salt and pepper as needed. Serve hot with a drizzle of reserved coconut milk on top for added creaminess. Enjoy!

How to Serve Easy Butternut Squash and Sweet Potato Soup

Serving Easy Butternut Squash and Sweet Potato Soup can elevate your dining experience. This creamy soup is versatile and pairs well with various accompaniments that enhance its flavor.

With Crusty Bread

• Freshly baked bread adds a delightful crunch, perfect for dipping into your soup.

Topped with Coconut Cream

• A dollop of reserved coconut milk on top creates a rich finish and enhances the creamy texture.

Garnished with Fresh Herbs

• Chopped parsley or cilantro adds freshness and vibrancy to the dish, making it visually appealing.

Accompanied by a Side Salad

• A light salad made with mixed greens, tomatoes, and a citrus vinaigrette balances the soup’s richness.

Served in a Bread Bowl

• For a fun twist, hollow out a small round loaf and serve the soup inside for an edible bowl.

Paired with Roasted Vegetables

• Roasted seasonal vegetables add depth and variety, complementing the flavors of the soup beautifully.

How to Perfect Easy Butternut Squash and Sweet Potato Soup

Creating the perfect Easy Butternut Squash and Sweet Potato Soup involves a few simple techniques. Follow these tips for optimal results.

• Choose ripe ingredients: Use fresh butternut squash and sweet potatoes for the best flavor. Ripe produce enhances sweetness and overall taste.
• Roast for depth: Roasting the squash and sweet potatoes can amplify their natural sweetness. Toss them in olive oil, season lightly, and roast before blending.
• Adjust seasoning: Taste your soup before serving; you may need to adjust salt, pepper, or spices according to your preference.
• Blend until smooth: For a creamy texture, blend the soup thoroughly. You can use an immersion blender or transfer it in batches to a countertop blender.
• Experiment with spices: Feel free to add other spices like nutmeg or ginger for an extra flavor kick. Customizing spices can make this recipe your own.
• Serve warm: Ensure that the soup is heated through before serving. A warm bowl of soup is comforting and inviting.

Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup

Pairing side dishes with Easy Butternut Squash and Sweet Potato Soup can create a fulfilling meal. Here are some excellent options:

1. Garlic Bread: Crispy garlic bread complements the soup’s creaminess while adding robust flavors.
2. Quinoa Salad: A light quinoa salad with cucumber, cherry tomatoes, and lemon dressing brings freshness to your meal.
3. Roasted Chickpeas: Crunchy roasted chickpeas are nutritious snacks that add texture when sprinkled on top of the soup.
4. Cheese Toasts: Melted cheese on toast provides a savory contrast to the sweet flavors of the soup.
5. Steamed Asparagus: Lightly steamed asparagus adds color and nutrients without overpowering the main dish.
6. Savory Scones: Herb-infused scones offer a delicious alternative to bread while enhancing the meal’s flavor profile.
7. Coleslaw: A tangy coleslaw pairs well with the warmth of the soup, providing both crunch and zest.
8. Pita Chips: Crispy pita chips make for an enjoyable dipping experience alongside your creamy soup.

Common Mistakes to Avoid

Making this Easy Butternut Squash and Sweet Potato Soup can be simple, but there are a few common mistakes to watch out for.

• Skipping the roasting: Roasting the butternut squash and sweet potatoes enhances their natural sweetness. If you skip this step, your soup may lack depth of flavor.
• Using too much liquid: Adding excess stock or water can dilute the soup’s richness. Start with less liquid and adjust based on your desired consistency.
• Ignoring seasoning: Not seasoning adequately can result in a bland soup. Taste as you go, and add salt and pepper gradually to build flavor.
• Overcooking the garlic: Garlic should be sautéed until fragrant but not burnt. Overcooked garlic can give the soup a bitter taste. Cook it just until you can smell its aroma.
• Rushing the blending: Blending the soup while it’s too hot can be dangerous and messy. Let it cool slightly before blending for a smoother texture.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in an airtight container for up to 5 days.
• Container: Use glass or plastic containers with tight-fitting lids to keep the soup fresh.

Freezing Easy Butternut Squash and Sweet Potato Soup

• Duration: This soup can be frozen for up to 3 months.
• Container: Use freezer-safe containers or heavy-duty freezer bags that prevent freezer burn.

Reheating Easy Butternut Squash and Sweet Potato Soup

• Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish for about 20 minutes or until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through, about 5-10 minutes.

Frequently Asked Questions

Here are some commonly asked questions regarding this Easy Butternut Squash and Sweet Potato Soup.

Can I make Easy Butternut Squash and Sweet Potato Soup ahead of time?

Yes! This soup is perfect for meal prep. You can make it up to five days in advance or freeze it for longer storage.

What are some variations of Easy Butternut Squash and Sweet Potato Soup?

You can customize this soup by adding ingredients like ginger for warmth, coconut milk for creaminess, or even other vegetables like carrots or parsnips.

Is Easy Butternut Squash and Sweet Potato Soup vegan?

Yes! This recipe is entirely plant-based as it uses coconut milk instead of dairy products.

How do I thicken Easy Butternut Squash and Sweet Potato Soup?

If you prefer a thicker consistency, blend in extra cooked vegetables or use plant-based gelling agents like agar-agar.

Final Thoughts

This Easy Butternut Squash and Sweet Potato Soup is not only quick to prepare but also offers incredible versatility. You can customize it with different spices or add-ins based on your preference. Whether enjoyed as a comforting dinner or as part of a meal prep plan, this soup is sure to please your taste buds. Give it a try today!

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Easy Butternut Squash and Sweet Potato Soup

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• Author: Adeline
• Total Time: 45 minutes
• Yield: Serves approximately 4 people 1x

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Description

Indulge in the comforting warmth of this Easy Butternut Squash and Sweet Potato Soup, a nourishing bowl of creamy goodness that’s perfect for any occasion. With its velvety texture and delightful blend of spices, this soup not only warms your soul but also satisfies your taste buds. In just 30 minutes, you can whip up this delicious dish that combines the natural sweetness of roasted butternut squash and sweet potatoes with the rich creaminess of coconut milk. Serve it as a starter or pair it with crusty bread for a satisfying meal. Enjoy the hearty flavors and cozy vibes that make this soup an autumn favorite!

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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
• 750 ml 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 manageable pieces. Slice the onion and peel the garlic cloves.
2. In a large pot, heat olive oil over medium heat. Add sliced onion and garlic; cook until softened (about 5 minutes).
3. Stir in chopped butternut squash and sweet potatoes; cook for another 5 minutes.
4. Add ground cumin, cinnamon, chili powder, and chili flakes; stir to coat vegetables.
5. Pour in coconut milk and vegetable or chicken stock; bring to a gentle boil before reducing heat to simmer.
6. Simmer for about 20 minutes until vegetables are tender. Blend until smooth using an immersion blender or stand blender.
7. Season with salt and pepper to taste. Serve hot with reserved coconut milk drizzled on top.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 7 g
• Sodium: 490 mg
• Fat: 14 g
• Saturated Fat: 11 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 7 g
• Protein: 4 g
• Cholesterol: 0 mg

Keywords: For added depth of flavor, consider roasting the butternut squash and sweet potatoes before adding them to the pot. Customize your soup by experimenting with additional spices like nutmeg or ginger for a unique twist. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.