Easy Butternut Squash and Sweet Potato Soup
A Creamy Delight: Butternut Squash and Sweet Potato Soup
There’s something inherently comforting about a warm bowl of soup, especially when it’s filled with the vibrant flavors of butternut squash and sweet potatoes. This Easy Butternut Squash and Sweet Potato Soup has become one of my go-to meals during the colder months, offering not only warmth but also nourishment. With its silky texture and subtly sweet taste, it’s perfect for cozy weeknight dinners or impressing guests at a gathering. Plus, the combination of spices elevates it to something truly special, making it a standout dish at any table.
What Makes This Recipe Special
Why should you make this soup? For starters, it’s a quick and budget-friendly option. With minimal preparation and a fuss-free cooking process, you can whip this up even on the busiest of weeknights. It’s a wholesome meal that’s perfect for everyone, including kids who might not typically embrace their vegetables. Plus, the use of coconut milk adds a luscious creaminess without the need for dairy, making this dish suitable for various dietary preferences.
“This soup is a hug in a bowl! The flavors blend beautifully, and the texture is so rich and soothing. I’ve made it twice this month!” – Sarah, soup enthusiast
Preparing Easy Butternut Squash and Sweet Potato Soup
Ready to dive into this flavorful dish? You’ll start with roasting the vegetables to deepen their natural sweetness. After that, you’ll blend everything together for a smooth soup that’s packed with nutrients. Here’s a brief overview of the cooking process:
- Roast the butternut squash and sweet potatoes to caramelize their sugars.
- Sauté onions and garlic until fragrant.
- Combine roasted veggies with aromatics and spices.
- Blend until smooth and creamy, then finish with coconut milk.
- Adjust seasoning to your taste and serve.
What You’ll Need
To create this delicious soup, gather the following 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 of full-fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin (*see notes for details)
- 1/2 teaspoon cinnamon (*see notes for details)
- 1/4 teaspoon chili powder (*see notes for details)
- 1 teaspoon chili flakes (*see notes for details)
- 750 ml vegetable or chicken stock or water (*see notes for details)
- Salt and pepper to taste
Feel free to experiment with substitutes, like using almond milk for a lighter version or adding a splash of lime for an extra zing!
Step-by-Step Instructions
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Optional Roasting: Preheat your oven to 200°C (400°F). Toss the chopped butternut squash and sweet potatoes with a tablespoon of olive oil, salt, and pepper. Spread them out on a baking tray and roast for about 25-30 minutes until tender.
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Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
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Combine: Add the roasted squash and sweet potatoes to the pot. Stir in the ground cumin, cinnamon, chili powder, and chili flakes. Pour in the stock or water and bring to a simmer.
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Blend: Once everything is tender, carefully blend the soup until smooth using an immersion blender or transfer to a regular blender in batches. Return to the pot.
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Finish with Coconut Milk: Stir in the coconut milk. Taste and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add more stock or water to reach your desired consistency.
Best Ways to Enjoy It
This Butternut Squash and Sweet Potato Soup is delightful on its own, but here are some suggestions to elevate your dining experience:
- Drizzle: Serve with a swirl of coconut milk on top for aesthetics and extra creaminess.
- Garnish: Sprinkle with toasted pumpkin seeds, fresh herbs, or a pinch of paprika for a pop of color and texture.
- Side Pairings: Complement the soup with crusty bread, a fresh salad, or even grilled cheese sandwiches.
Keeping Leftovers Fresh
To store your delicious soup, let it cool completely. Transfer it into airtight containers and refrigerate. It’s best consumed within 4-5 days. If you’d like to save it for longer, consider freezing it in portion-sized containers for up to three months. Just remember to leave a little space at the top of the container, as soup expands when frozen.
Pro Chef Tips
- Roasting Vegetables: Roasting enhances the flavors significantly, making the soup taste richer and more complex.
- Adjusting Spices: Feel free to customize the spices! If you enjoy heat, add more chili flakes or even a dash of hot sauce before serving.
- Smoothness: For a super silky texture, blend your soup longer until it’s completely free of lumps.
Creative Twists
Want to try something new? Here are some fun variations:
- Spicy Kick: Add fresh ginger or a chopped jalapeño for an extra layer of flavor.
- Herbaceous Notes: Stir in fresh herbs like thyme or parsley before blending for a refreshing twist.
- Protein Boost: Add some cooked lentils or chickpeas before blending for extra protein and heartiness.
FAQs
What’s the prep time for this soup?
Prep time is around 15 minutes, with cooking taking about 30-40 minutes, depending on whether you roast the veggies.
Can I make this soup ahead of time?
Absolutely! This soup stores well in the fridge and tastes even better the next day as the flavors meld.
What can I substitute for coconut milk?
If you’re looking for alternatives, try almond milk or cashew cream for a different flavor profile but keep in mind this will change the final taste and consistency.
Enjoy the warm, hearty goodness of this Easy Butternut Squash and Sweet Potato Soup! Each bowl is not just a meal; it’s an experience waiting to unfold.
Butternut Squash and Sweet Potato Soup
Ingredients
Method
- Preheat your oven to 200°C (400°F). Toss the chopped butternut squash and sweet potatoes with a tablespoon of olive oil, salt, and pepper. Spread them out on a baking tray and roast for about 25-30 minutes until tender.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
- Add the roasted squash and sweet potatoes to the pot. Stir in the ground cumin, cinnamon, chili powder, and chili flakes. Pour in the stock or water and bring to a simmer.
- Once everything is tender, carefully blend the soup until smooth using an immersion blender or transfer to a regular blender in batches. Return to the pot.
- Stir in the coconut milk. Taste and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add more stock or water to reach your desired consistency.
