Easy Butternut Squash and Sweet Potato Soup

This Easy Butternut Squash and Sweet Potato Soup is a delightful dish perfect for any occasion. Whether you’re hosting a cozy dinner or looking for a quick weeknight meal, this creamy soup ticks all the boxes. With its rich flavors and smooth texture, it’s sure to impress family and friends. Plus, it can be made in just 30 minutes, making it an ideal choice for busy days.

Why You’ll Love This Recipe

• Quick Preparation: With only 10 minutes of prep time, you can have a delicious meal on the table in no time.
• Creamy Texture: Thanks to the coconut milk, this soup has a rich and velvety consistency that everyone will enjoy.
• Flavorful Ingredients: The combination of spices adds warmth and depth, making each spoonful satisfying.
• Versatile Serving Options: Enjoy it as a starter or pair it with crusty bread for a filling main course.
• Freezer Friendly: Make a big batch and freeze leftovers for easy meals later.

Tools and Preparation

To make your cooking experience smooth and efficient, having the right tools is essential.

Essential Tools and Equipment

• Blender
• Cutting board
• Chef’s knife
• Large pot
• Ladle

Importance of Each Tool

• Blender: Essential for creating that smooth, creamy texture that defines this soup.
• Large pot: Provides ample space for cooking all ingredients evenly without crowding.

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 two 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, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent. Then, add the garlic cloves, stirring for about 1 minute until fragrant.

Step 3: Add Vegetables & Spices

Add the chopped butternut squash and sweet potatoes into the pot. Sprinkle in the ground cumin, cinnamon, chili powder, and chili flakes. Stir to coat all vegetables with spices.

Step 4: Pour in Liquid

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

Step 5: Cook Until Tender

Allow the soup to simmer for about 20 minutes until the squash and sweet potatoes are fork-tender.

Step 6: Blend Until Smooth

Remove from heat. Use an immersion blender or transfer to a regular blender in batches to puree until smooth. Return to pot if using a regular blender.

Step 7: Add Coconut Milk & Season

Stir in the coconut milk. Taste and season with salt and pepper as needed. Heat gently before serving.

Now you’re ready to enjoy your delicious Easy Butternut Squash and Sweet Potato Soup!

How to Serve Easy Butternut Squash and Sweet Potato Soup

This Easy Butternut Squash and Sweet Potato Soup can be enjoyed in various ways, enhancing your dining experience. Whether you prefer it simple or dressed up, here are some delightful serving suggestions.

With Crusty Bread

• A warm, crusty baguette or sourdough loaf pairs perfectly with the soup, allowing you to soak up every delicious drop.

Topped with Toasted Seeds

• Sprinkle some toasted pumpkin or sunflower seeds on top for added crunch and nutrition.

Drizzled with Coconut Cream

• Add a swirl of reserved coconut milk on the surface for a creamy finish that complements the flavors beautifully.

Served with Fresh Herbs

• Garnish your soup with fresh herbs like cilantro or parsley for an aromatic touch and a pop of color.

Accompanied by a Side Salad

• A light green salad can balance the richness of the soup. Consider mixing arugula, spinach, and cherry tomatoes with a lemon vinaigrette.

How to Perfect Easy Butternut Squash and Sweet Potato Soup

To ensure your Easy Butternut Squash and Sweet Potato Soup turns out flawlessly every time, keep these tips in mind.

• Use fresh ingredients: Fresh vegetables will enhance the flavor and texture of your soup.
• Roast for depth: Roasting butternut squash and sweet potatoes before adding them to the soup adds a rich caramelized flavor.
• Blend well: For a creamy consistency, blend the soup thoroughly until smooth. An immersion blender works great for this.
• Adjust seasoning: Taste your soup before serving; adjust salt, pepper, or spices to suit your preference.
• Chill for later: This soup is freezer-friendly! Allow it to cool completely before storing it in airtight containers.

Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup

Pairing side dishes with your Easy Butternut Squash and Sweet Potato Soup can elevate your meal. Here are some excellent suggestions:

1. Garlic Bread: Crispy garlic bread is perfect for dipping into the creamy soup.
2. Grilled Cheese Sandwich: A classic combination that adds comfort; choose your favorite cheese for melting goodness.
3. Roasted Brussels Sprouts: Their nutty flavor complements the sweetness of the soup while adding texture.
4. Quinoa Salad: A nutritious addition that enhances your meal with protein and fiber; toss in diced vegetables for extra crunch.
5. Cheese Platter: Offer a selection of cheeses alongside crackers for those who enjoy nibbling as they sip their soup.
6. Stuffed Peppers: These hearty bites filled with grains or meat provide a satisfying contrast to the lightness of the soup.

Common Mistakes to Avoid

Making Easy Butternut Squash and Sweet Potato Soup can be simple, but a few common mistakes can hinder your results. Here are some to watch for:

• Using unpeeled squash: Always peel the butternut squash before chopping. The skin is tough and will affect the texture of your soup.
• Overcooking vegetables: Cook the vegetables just until tender. Overcooked veggies can lead to a mushy soup with unpleasant flavors.
• Skipping the seasoning: Don’t forget to taste as you go! Adjust salt and spices to enhance the overall flavor of your soup.
• Not blending enough: Ensure you blend your soup until smooth. Chunks can disrupt the creamy consistency that makes this dish delightful.
• Ignoring storage guidelines: Properly store any leftovers in airtight containers to maintain freshness and flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store your soup in an airtight container.
• It will stay fresh for up to 4-5 days in the refrigerator.

Freezing Easy Butternut Squash and Sweet Potato Soup

• Use freezer-safe containers or bags for storage.
• The soup can be frozen for up to 3 months.

Reheating Easy Butternut Squash and Sweet Potato Soup

• Oven: Preheat to 350°F (175°C). Place the soup in an oven-safe dish and cover it until heated through.
• Microwave: Transfer soup into a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until warm.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making this delicious soup:

What makes this Easy Butternut Squash and Sweet Potato Soup creamy?

The addition of full-fat coconut milk provides a rich creaminess without dairy, making it both vegan-friendly and delicious.

Can I use other types of squash?

Yes! You can substitute pumpkin or acorn squash for butternut squash if preferred.

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

Feel free to add spices like ginger or nutmeg, or mix in greens like spinach for added nutrition.

Is this soup freezer-friendly?

Absolutely! This soup freezes well, making it perfect for meal prep or future meals.

What goes well with this soup?

Serve with crusty bread, a fresh salad, or grilled cheese sandwiches for a complete meal.

Final Thoughts

This Easy Butternut Squash and Sweet Potato Soup is not only quick to prepare but also versatile enough for various occasions. It’s perfect as a comforting meal on chilly days or as an elegant starter for dinner parties. Experiment with different spices and toppings to make it uniquely yours!

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: Jennifer
• Total Time: 30 minutes
• Yield: Approximately 4 servings 1x

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Description

Indulge in the warmth and comfort of Easy Butternut Squash and Sweet Potato Soup, a creamy delight perfect for any occasion. This quick and nutritious soup combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices, all enhanced by rich coconut milk. In just 30 minutes, you can whip up this velvety dish that serves beautifully as an elegant starter or a hearty main course. With its vibrant flavor profile and smooth texture, this soup is sure to impress family and friends alike. Enjoy it on chilly evenings or as a cozy meal during busy weekdays.

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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
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1 teaspoon chili flakes
• 750 ml vegetable or chicken stock
• Salt and pepper to taste

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Instructions

1. Prepare vegetables by peeling and chopping the butternut squash and sweet potatoes into even pieces. Slice the onion and peel garlic.
2. In a large pot, heat olive oil over medium heat. Sauté onion until translucent, then add garlic for about 1 minute.
3. Add chopped butternut squash and sweet potatoes to the pot along with spices. Stir well to coat.
4. Pour in stock until vegetables are covered; bring to a boil then reduce heat to simmer for 20 minutes until tender.
5. Blend the soup until smooth using an immersion blender or a regular blender in batches.
6. Stir in coconut milk, season with salt and pepper, then gently heat before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 8g
• Sodium: 550mg
• Fat: 12g
• Saturated Fat: 9g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 7g
• Protein: 4g
• Cholesterol: 0mg