Easy Butternut Squash and Sweet Potato Soup
This Easy Butternut Squash and Sweet Potato Soup is a comforting dish that comes together in just 30 minutes. It’s creamy, flavorful, and versatile enough for any meal or occasion, whether it’s a cozy dinner or a delightful lunch. The combination of butternut squash and sweet potato offers a rich sweetness, enhanced by aromatic spices that make this soup truly stand out.
Why You’ll Love This Recipe
- Quick Preparation: This recipe takes only 30 minutes from start to finish, making it perfect for busy weeknights.
- Deliciously Creamy: The addition of coconut milk creates a silky texture that elevates the flavors.
- Versatile Ingredients: Customize with your favorite spices or herbs to suit your taste preferences.
- Healthy and Nutritious: Packed with vitamins and fiber, this soup is both filling and good for you.
- Freezer-Friendly: Make a big batch and freeze portions for easy meals later on.
Tools and Preparation
Before diving into the recipe, gather your kitchen tools to ensure a smooth cooking experience. Having the right tools can make all the difference in preparing your Easy Butternut Squash and Sweet Potato Soup.
Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Blender (immersion or countertop)
- Measuring cups and spoons
Importance of Each Tool
- Large pot or Dutch oven: Ideal for cooking soups evenly and allowing flavors to meld beautifully.
- Blender: Essential for achieving that creamy consistency; an immersion blender makes it even easier without transferring hot soup.
Ingredients
Here is what you will need to create this delicious Easy Butternut Squash and Sweet Potato 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 chilli powder
- 1 teaspoon chilli 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
Start by peeling and chopping your vegetables.
Peel the butternut squash, sweet potatoes, and onion.
Chop them into small, uniform pieces for even cooking.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat.
Add the sliced onion and minced garlic.
Sauté until the onion becomes translucent, about 5 minutes.
Step 3: Add Vegetables and Spices
Once your aromatics are ready:
Stir in the chopped butternut squash and sweet potatoes.
Add ground cumin, cinnamon, chilli powder, chilli flakes, salt, and pepper. Cook for another minute to release the spices’ fragrances.
Step 4: Pour in Stock
Next, add your liquid:
Pour in the vegetable or chicken stock.
Bring the mixture to a boil; then reduce heat to simmer. Cover the pot and let it cook for about 20 minutes until vegetables are tender.
Step 5: Blend Until Smooth
After cooking:
Use an immersion blender directly in the pot to blend until smooth. Alternatively, transfer in batches to a countertop blender for blending.
Step 6: Finish with Coconut Milk
Finally:
Stir in the coconut milk until well combined.
Adjust seasoning if necessary. Serve hot with reserved coconut milk drizzled on top. Enjoy!
How to Serve Easy Butternut Squash and Sweet Potato Soup
Serving your Easy Butternut Squash and Sweet Potato Soup can elevate the meal experience. Here are some creative ideas to make it even more enjoyable.
With Crusty Bread
- Serve with a slice of freshly baked crusty bread for a delightful contrast in textures. The bread is perfect for dipping and soaking up the creamy soup.
Topped with Seeds
- Sprinkle roasted pumpkin seeds or sunflower seeds on top for an added crunch. This not only enhances the flavor but also adds nutritional benefits.
Drizzled with Coconut Milk
- A drizzle of reserved coconut milk on top creates a beautiful presentation and adds extra creaminess. It’s a simple touch that makes a big difference.
Garnished with Fresh Herbs
- Fresh herbs like cilantro or parsley can brighten the soup’s flavor. Just chop them finely and sprinkle over each bowl before serving.
With a Side Salad
- Pair your soup with a light side salad for balance. A simple green salad with vinaigrette complements the soup’s richness well.
How to Perfect Easy Butternut Squash and Sweet Potato Soup
Perfecting your Easy Butternut Squash and Sweet Potato Soup can enhance its taste and texture. Here are some useful tips.
- Roast the Vegetables – Roasting brings out deeper flavors in the squash and sweet potatoes, making the soup more aromatic.
- Adjust Seasoning – Taste as you go! Feel free to add more spices or seasonings if you prefer a bolder flavor profile.
- Use Quality Stock – A good vegetable or chicken stock enhances the overall taste of your soup significantly.
- Blend Thoroughly – Ensure you blend until completely smooth for that creamy consistency that defines this soup.
- Add a Splash of Citrus – A squeeze of lemon or lime juice just before serving adds brightness to the dish.
- Store Properly – If you have leftovers, store them in an airtight container in the fridge for up to 3 days or freeze them for later enjoyment.
Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup
Pairing side dishes with your Easy Butternut Squash and Sweet Potato Soup creates a complete meal. Here are some great options.
- Garlic Bread – Perfectly toasted with herbs, garlic bread is great for dipping into the soup.
- Quinoa Salad – A light quinoa salad filled with veggies provides a nutritious side that complements the flavors of the soup.
- Roasted Veggies – Seasonal roasted vegetables bring additional textures and flavors to your meal.
- Cheese Toasties – Crisp grilled cheese sandwiches are great companions, adding heartiness to your meal.
- Stuffed Peppers – Flavorful stuffed peppers can be served alongside, offering a satisfying texture contrast.
- Couscous Pilaf – Fluffy couscous mixed with herbs offers a light yet flavorful side dish that pairs well with the creamy soup.
- Spring Rolls – Fresh or fried spring rolls add an exciting crunch and variety to your dining experience.
- Potato Wedges – Crispy potato wedges seasoned with herbs make for an enjoyable finger food option alongside your soup.
Common Mistakes to Avoid
Making Easy Butternut Squash and Sweet Potato Soup can be delightful, but common mistakes can lead to less-than-perfect results. Here are some pitfalls to avoid:
- Ignoring the seasoning: Not adding enough salt or spices can result in a bland soup. Always taste and adjust seasoning throughout the cooking process.
- Overcooking the vegetables: Overcooking can lead to a mushy texture. Keep an eye on your vegetables and cook just until tender.
- Skipping the roasting step: While roasting is optional, skipping it can prevent the soup from developing deeper flavors. Try roasting for a richer taste!
- Not blending properly: Failing to blend the soup smoothly can leave you with an unappealing texture. Ensure you blend until creamy for the best results.
- Using low-quality stock: A weak stock will dilute the flavor of your soup. Always opt for high-quality vegetable or chicken stock.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- The soup will last up to 5 days in the fridge.
Freezing Easy Butternut Squash and Sweet Potato Soup
- Portion into freezer-safe containers.
- Can be frozen for up to 3 months.
Reheating Easy Butternut Squash and Sweet Potato Soup
- Oven: Preheat to 350°F (175°C). Place soup in a baking dish covered with foil for about 20-30 minutes.
- Microwave: Heat in microwave-safe bowl for 2-3 minutes, stirring halfway through.
- Stovetop: Warm over medium heat in a pot, stirring frequently until heated through.
Frequently Asked Questions
If you’re curious about making this delicious Easy Butternut Squash and Sweet Potato Soup, here are some common questions:
Can I make Easy Butternut Squash and Sweet Potato Soup vegan?
Yes! This recipe is already vegan-friendly if you use vegetable stock instead of chicken stock.
What other spices work well with this soup?
You may consider adding nutmeg or ginger for an extra layer of flavor.
How do I thicken my Easy Butternut Squash and Sweet Potato Soup?
You can add additional sweet potatoes or butternut squash, or use a cornstarch slurry.
Is this soup gluten-free?
Yes! All ingredients are naturally gluten-free, making it safe for those with gluten sensitivities.
Final Thoughts
This Easy Butternut Squash and Sweet Potato Soup is not only quick to prepare but also offers wonderful flavors that warm your heart. It’s perfect for any meal and highly customizable—add spices or toppings like croutons or herbs for extra flair. Give it a try; you won’t be disappointed!
Easy Butternut Squash and Sweet Potato Soup
- Total Time: 30 minutes
- Yield: Serves 4
Description
Easy Butternut Squash and Sweet Potato Soup is a warm and inviting dish that can be made in just 30 minutes, perfect for any occasion. This creamy soup combines the natural sweetness of butternut squash and sweet potatoes, enhanced with fragrant spices like cumin and cinnamon. The addition of coconut milk gives it a luscious texture, making each spoonful a delightful experience. Whether served as a cozy dinner or a light lunch, this soup is nutritious, easy to prepare, and customizable to suit your taste. Plus, it’s freezer-friendly—make a big batch and enjoy it whenever you crave comfort food.
Ingredients
- 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
Instructions
- Prepare your vegetables by peeling and chopping the butternut squash, sweet potatoes, and onion into uniform pieces.
- In a large pot over medium heat, add olive oil. Sauté the onion and minced garlic until the onion is translucent.
- Stir in the chopped butternut squash and sweet potatoes along with the spices. Cook for another minute.
- Pour in the vegetable or chicken stock and bring to a boil. Reduce the heat to simmer for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in the coconut milk, adjust seasoning if necessary, serve hot with additional coconut milk drizzled on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 218
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
