Easy Butternut Squash and Sweet Potato Soup

This Easy Butternut Squash and Sweet Potato Soup is a delightful dish that’s ready in just 30 minutes! Creamy, flavorful, and incredibly simple to prepare, this soup serves as a perfect meal for any occasion. Whether you’re looking for a comforting dinner or a quick lunch option, this recipe shines with its vibrant flavors and versatility. Plus, roasting the vegetables is optional but recommended to enhance the depth of flavor.

Why You’ll Love This Recipe

• Quick Preparation: This soup can be made in just 30 minutes, making it ideal for busy weeknights.
• Nutritious Ingredients: Packed with healthy veggies like butternut squash and sweet potatoes, it’s both tasty and good for you.
• Versatile Flavor: The combination of spices adds warmth and richness, making it perfect for fall or winter meals.
• Easy Clean-Up: With minimal cooking tools required, you’ll spend less time cleaning up after enjoying your meal.
• Freezer Friendly: Make a big batch and freeze leftovers for an easy meal option later!

Tools and Preparation

Before diving into the cooking process, gather your tools to ensure smooth preparation. Having everything on hand will make your cooking experience enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Large pot or Dutch oven: Ideal for cooking large batches, allowing the flavors to meld beautifully.
• Blender or immersion blender: Essential for achieving that desired creamy texture without lumps.

Ingredients

This butternut squash and sweet potato soup is a quick and delicious meal ready in just 30 minutes. It’s creamy, flavorful, and easy to make—perfect for any meal. Roasting the vegetables is optional but recommended for added depth of flavor.

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 tsp 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 small chunks. Slice the onion and peel the garlic cloves.

Step 2: Sauté Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat.
1. Add the sliced onion and sauté until translucent.
2. Stir in the garlic cloves until fragrant.

Step 3: Cook Vegetables

Add the chopped butternut squash and sweet potatoes to the pot.
1. Pour in the vegetable or chicken stock.
2. Bring to a boil, then reduce heat to simmer until vegetables are tender (about 15-20 minutes).

Step 4: Blend Until Smooth

Once cooked, remove from heat.
1. Use an immersion blender to blend until smooth; alternatively, transfer batches to a standard blender.
2. If using a blender, be cautious with hot liquids; blend in smaller portions.

Step 5: Add Creaminess & Spice

Return blended soup to the pot.
1. Stir in coconut milk along with cumin, cinnamon, chilli powder, and chilli flakes.
2. Season with salt and pepper to taste.

Step 6: Serve & Enjoy!

Ladle soup into bowls. Drizzle reserved coconut milk on top if desired. Enjoy your warm bowl of Easy Butternut Squash and Sweet Potato Soup!

How to Serve Easy Butternut Squash and Sweet Potato Soup

This creamy and flavorful soup is versatile and can be served in various ways to enhance your dining experience. Whether you’re enjoying it for lunch or dinner, here are some delightful serving suggestions.

Drizzle with Coconut Cream

• A swirl of reserved coconut milk on top adds richness and a beautiful presentation.

Fresh Herbs

• Garnish with fresh herbs like cilantro or parsley for a burst of color and flavor.

Crusty Bread

• Serve with slices of crusty bread or toast for dipping, making each bite even more satisfying.

Spicy Topping

• Sprinkle with additional chili flakes or a dash of hot sauce for those who enjoy a kick.

Roasted Pumpkin Seeds

• Add roasted pumpkin seeds on top for a crunchy texture contrast with the creamy soup.

Lemon Zest

• A sprinkle of lemon zest can brighten the flavors and refresh the palate.

How to Perfect Easy Butternut Squash and Sweet Potato Soup

To achieve the best results with your Easy Butternut Squash and Sweet Potato Soup, consider these helpful tips.

• Choose ripe vegetables: Selecting mature butternut squash and sweet potatoes ensures maximum sweetness and flavor.
• Use fresh spices: Freshly ground spices will elevate the taste; consider grinding cumin just before use.
• Blend thoroughly: For a smooth texture, blend the soup until velvety. Use an immersion blender or a regular blender in batches.
• Adjust seasoning last: Taste before adding salt and pepper; this allows you to tailor the flavors to your liking.
• Experiment with toppings: Try different garnishes like nuts, seeds, or dairy-free yogurt to add variety each time you make it.
• Store properly: Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup

Pairing your soup with complementary side dishes enhances its appeal. Here are some excellent options to consider:

1. Simple Green Salad
   A light green salad with mixed greens, cherry tomatoes, and a vinaigrette balances the richness of the soup.
2. Garlic Bread
   Crispy garlic bread is perfect for dipping into your creamy soup, adding flavor and texture.
3. Quinoa Salad
   A refreshing quinoa salad with cucumbers, bell peppers, and lemon dressing provides protein and crunch.
4. Stuffed Bell Peppers
   Stuffed with rice or grains, these peppers make a hearty side that pairs well with the soup’s flavors.
5. Roasted Vegetables
   Seasonal roasted vegetables add depth of flavor while complementing the sweet notes of the soup.
6. Savory Muffins
   Cheesy or herb-infused muffins offer a delightful contrast in texture alongside your warm bowl of soup.
7. Hummus Platter
   Serve assorted hummus flavors with pita chips and vegetable sticks for a fun appetizer alongside your meal.
8. Cheese Board
   A selection of cheeses paired with fruit can create an elegant touch to your dining experience.

Common Mistakes to Avoid

Avoiding common mistakes can make your Easy Butternut Squash and Sweet Potato Soup even better.

• Overcooking the Vegetables: Cooking the squash and sweet potatoes too long can lead to mushy textures. Aim for a tender but firm bite by checking them regularly.
• Not Blending Enough: A chunky soup isn’t ideal for this recipe. Blend until completely smooth for that creamy consistency you want.
• Skipping Seasoning: Forgetting to season can dull the flavors of your soup. Always taste and adjust salt, pepper, and spices before serving.
• Using Cold Stock: Pouring cold stock into your pot can slow down cooking time. Heat your stock or water in advance for a quicker boil.
• Ignoring Roasting: While optional, roasting vegetables adds depth. If possible, roast the butternut squash and sweet potatoes for enhanced flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 4 days.

Freezing Easy Butternut Squash and Sweet Potato Soup

• Use freezer-safe containers or bags.
• Freeze for up to 3 months for best quality.

Reheating Easy Butternut Squash and Sweet Potato Soup

• Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish and cover. Heat for about 20 minutes or until warmed through.
• Microwave: Transfer soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Pour soup into a pot over medium heat. Stir occasionally until hot, around 5-7 minutes.

Frequently Asked Questions

Here are some common questions about making Easy Butternut Squash and Sweet Potato Soup.

How do I make Easy Butternut Squash and Sweet Potato Soup vegan?

This recipe is already vegan! It uses coconut milk for creaminess without any animal products.

Can I substitute other vegetables in this soup?

Yes! Feel free to mix in carrots or parsnips for added flavor and texture.

What should I serve with Easy Butternut Squash and Sweet Potato Soup?

This soup pairs well with crusty bread or a light salad for a complete meal.

Can I use vegetable broth instead of chicken broth?

Absolutely! Vegetable broth is a great option to keep this recipe vegetarian-friendly.

Final Thoughts

Easy Butternut Squash and Sweet Potato Soup is not only delicious but also incredibly versatile. You can customize it by adding different spices or vegetables according to your taste. It’s perfect as a comforting meal on its own or served alongside other dishes. Give it a try!

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Easy Butternut Squash and Sweet Potato Soup

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• Author: Vanessa
• Total Time: 30 minutes
• Yield: Serves about 4 portions 1x

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Description

Indulge in the warmth of this Easy Butternut Squash and Sweet Potato Soup, a delightful dish that brings comfort to any table. This creamy, vegan soup is packed with nutritious ingredients and can be prepared in just 30 minutes! The combination of sweet potatoes and butternut squash creates a naturally sweet flavor profile that’s beautifully complemented by spices like cumin and cinnamon. Whether enjoyed as a quick lunch or a cozy dinner, this soup is versatile enough to pair with crusty bread or a fresh salad. For an extra layer of depth, roasting the vegetables beforehand is recommended but not required. With minimal cleanup and the opportunity to freeze leftovers, this recipe will quickly become a favorite in your kitchen.

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

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Instructions

1. Peel and chop the butternut squash and sweet potatoes.
2. In a large pot, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and cook until fragrant.
3. Stir in the chopped vegetables and pour in the stock. Bring to a boil, then reduce heat to simmer until tender (15-20 minutes).
4. Blend until smooth using an immersion blender or regular blender.
5. Return soup to pot; stir in coconut milk and spices. Adjust seasoning with salt and pepper.
6. Serve warm, garnished with reserved coconut milk if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 6g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg