Easy Butternut Squash and Sweet Potato Soup
This Easy Butternut Squash and Sweet Potato Soup is a delightful dish that’s perfect for cozy evenings or gatherings. Ready in just 30 minutes, this creamy, flavorful soup brings warmth and comfort to any meal. It’s versatile enough for a quick lunch or a hearty dinner, and the optional roasting of the vegetables adds a rich depth of flavor that everyone will love.
Why You’ll Love This Recipe
- Quick to Prepare: With only 10 minutes of prep time, you can have a delicious meal on the table in no time.
- Nutritious Ingredients: Packed with vitamins from butternut squash and sweet potatoes, this soup is healthy and satisfying.
- Versatile Serving Options: Serve it as a starter, main course, or even as a side dish; it fits any occasion beautifully.
- Freezer Friendly: Make a big batch and store leftovers in the freezer for easy meals on busy days.
- Vegan Friendly: Made with coconut milk, it’s perfect for those following a plant-based diet.
Tools and Preparation
Before diving into our recipe, gather your tools to make cooking easier. Having everything ready will streamline your process.
Essential Tools and Equipment
- Blender or immersion blender
- Large pot
- Cutting board
- Sharp knife
Importance of Each Tool
- Blender or immersion blender: Essential for achieving that creamy texture in the soup.
- Large pot: Allows ample space to cook all your ingredients evenly.
- Cutting board: Provides a safe surface for chopping vegetables quickly.
- Sharp knife: Makes chopping butternut squash and sweet potatoes easier and safer.
Ingredients
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 Your Vegetables
Begin by washing and peeling the butternut squash and sweet potatoes. Chop them into small cubes for even cooking.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Then add the garlic cloves, stirring until fragrant.
Step 3: Cook the Vegetables
Add the chopped butternut squash and sweet potatoes to the pot. Stir in ground cumin, cinnamon, chili powder, and chili flakes. Cook for another 5 minutes while stirring occasionally.
Step 4: Add Liquid Ingredients
Pour in the vegetable or chicken stock (or water) along with salt and pepper to taste. Bring this mixture to a boil, then reduce heat to simmer. Let it cook until vegetables are tender, about 20 minutes.
Step 5: Blend Until Smooth
Once cooked, remove from heat. Use an immersion blender or transfer soup in batches to a standard blender, blending until smooth. Return it to the pot if needed.
Step 6: Finish with Coconut Milk
Stir in the coconut milk until fully incorporated. Taste and adjust seasoning if necessary before serving hot.
Enjoy your warm bowl of Easy Butternut Squash and Sweet Potato Soup, perfect for sharing with family or savoring alone!
How to Serve Easy Butternut Squash and Sweet Potato Soup
Serving your Easy Butternut Squash and Sweet Potato Soup can elevate the meal experience. There are many ways to add a personal touch that enhances flavor and presentation.
Garnishes
- Fresh herbs: A sprinkle of chopped parsley or cilantro adds color and freshness.
- Toasted seeds: Pumpkin or sunflower seeds provide a delightful crunch when sprinkled on top.
- Coconut cream: Drizzle a little reserved coconut milk for a creamy finish.
Accompaniments
- Crusty bread: Pair with warm, crusty bread for dipping.
- Salad: A light green salad complements the richness of the soup well.
- Cheese platter: Offer a selection of cheeses for a savory contrast.
Presentation Ideas
- Soup bowls: Serve in rustic bowls for a cozy feel.
- Swirl designs: Create artistic swirls on the surface using coconut cream or olive oil.
How to Perfect Easy Butternut Squash and Sweet Potato Soup
To make your Easy Butternut Squash and Sweet Potato Soup even better, consider these helpful tips.
- flavors: Enhance the taste by roasting the squash and sweet potatoes before cooking. This adds depth to your soup.
- Adjust consistency: If you prefer a thicker soup, reduce the amount of stock. For a thinner soup, add more liquid gradually.
- Spice it up: Experiment with spices like nutmeg or smoked paprika for an extra kick of flavor.
- Creamy texture: Blend thoroughly until smooth to achieve that perfect creamy texture. Use an immersion blender for convenience.
Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup
Pairing side dishes with your Easy Butternut Squash and Sweet Potato Soup can create a complete meal. Here are some great options to consider.
- Garlic Bread: Crispy on the outside and soft on the inside, garlic bread is perfect for dipping.
- Quinoa Salad: A refreshing quinoa salad with lemon dressing adds brightness alongside the soup.
- Roasted Vegetables: Seasonal roasted veggies enhance the meal’s warmth and flavor complexity.
- Cheesy Flatbread: Warm flatbreads topped with cheese make a deliciously indulgent side.
- Stuffed Peppers: Colorful stuffed peppers filled with grains or beans add nutrition and variety.
- Pita Chips with Hummus: Crunchy pita chips served with hummus offer a satisfying texture contrast.
Common Mistakes to Avoid
Making Easy Butternut Squash and Sweet Potato Soup can be simple, but there are common pitfalls that can affect the outcome. Here are some mistakes to avoid for a perfect soup.
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Skipping the seasoning – Not using enough spices can lead to bland flavors. Always taste and adjust seasonings like salt, pepper, and spices before serving.
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Overcooking the vegetables – Cooking too long can make your vegetables mushy. Aim for tender but firm pieces to maintain texture in your soup.
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Not blending well – Ensure all ingredients are blended until smooth if you want a creamy texture. Use an immersion blender or a countertop blender for best results.
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Ignoring freshness – Using old vegetables can negatively impact flavor. Always check your produce for freshness before starting your soup.
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Rushing the roasting process – If you choose to roast your squash and sweet potatoes, don’t rush it! Roasting enhances flavor, so allow enough time for proper caramelization.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It can last up to 4-5 days in the refrigerator.
Freezing Easy Butternut Squash and Sweet Potato Soup
- Use freezer-safe containers or bags.
- The soup can be frozen for up to 3 months without losing flavor.
Reheating Easy Butternut Squash and Sweet Potato Soup
- Oven – Preheat to 350°F (175°C) and heat until warm throughout.
- Microwave – Heat in short intervals, stirring between each until hot.
- Stovetop – Warm on medium heat, stirring occasionally to prevent sticking.
Frequently Asked Questions
Here are some common questions about making Easy Butternut Squash and Sweet Potato Soup.
Can I make this soup vegan?
Yes, this recipe is naturally vegan as it uses coconut milk for creaminess without any dairy products.
What can I add for extra flavor?
Try adding fresh herbs like thyme or rosemary, or a splash of apple cider vinegar for brightness.
How do I thicken the soup if it’s too thin?
You can blend in additional cooked sweet potatoes or butternut squash or use a cornstarch slurry for added thickness.
Can I use other types of squash?
Absolutely! You can substitute with pumpkin or acorn squash for different flavors while still keeping it delicious.
How do I store leftovers of Easy Butternut Squash and Sweet Potato Soup?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze them for longer storage.
Final Thoughts
This Easy Butternut Squash and Sweet Potato Soup is not only delicious but also versatile. You can customize it with various spices or toppings according to your taste preferences. Enjoy this comforting soup at any meal!
Easy Butternut Squash and Sweet Potato Soup
- Total Time: 30 minutes
- Yield: Serves about 4
Description
Easy Butternut Squash and Sweet Potato Soup is a cozy, comforting dish that’s perfect for chilly evenings or casual gatherings. This creamy soup comes together in just 30 minutes, making it an ideal option for busy days when you crave something hearty yet nutritious. Packed with vitamins and flavors, it features roasted butternut squash and sweet potatoes blended with coconut milk, spices, and aromatics. Whether served as a starter or a main course, this vegan-friendly recipe is versatile enough to suit any occasion. Enjoy it alone or share it with family and friends—it’s sure to warm hearts and satiate appetites!
Ingredients
- 1 small butternut squash (700-900g), peeled and chopped
- 2 sweet potatoes (275g), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk
- 750 ml vegetable or chicken stock
- Spices: cumin, cinnamon, chili powder, chili flakes
- Salt and pepper to taste
Instructions
- Prepare your vegetables by washing, peeling, and chopping the butternut squash and sweet potatoes.
- In a large pot over medium heat, sauté the onion in olive oil until translucent (about 5 minutes). Add garlic; cook until fragrant.
- Stir in the chopped squash and sweet potatoes along with the spices; cook for another 5 minutes.
- Add stock (or water) and season with salt and pepper. Bring to a boil then reduce heat to simmer for about 20 minutes until vegetables are tender.
- Blend soup until smooth using an immersion blender or standard blender.
- Stir in coconut milk until combined; adjust seasoning if necessary before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
