A Comforting Bowl of Goodness
There’s something about a warm bowl of soup that feels like a hug on a chilly day. This Easy Butternut Squash and Sweet Potato Soup is not just another recipe; it’s a taste of home. Rich in flavors and packed with nutrients, this soup marries the natural sweetness of butternut squash and sweet potatoes with aromatic spices, making it a perfect dish for cozy dinners or family gatherings. Plus, it’s deceptively easy to whip up, giving you more time to enjoy and less time spent in the kitchen.
Why You’ll Love This Dish
This soup is more than just a delicious addition to your meal rotation; it’s a comforting, hearty dish that checks all the boxes. It’s quick to prepare, budget-friendly, and truly a crowd-pleaser, especially with kids who might be reluctant to eat vegetables.
Imagine a weeknight dinner that comes together in about thirty minutes, leaves you feeling nourished, and delivers warmth with every spoonful. This recipe shines not just for its taste but also for its versatility. You can serve it as an appetizer during holiday gatherings or make it the star of a family brunch.
“I made this soup for my family, and it was a hit! The flavors are perfectly balanced, and it’s so easy to make! I love how it warms me up and fills me up at the same time.”
The Cooking Process Explained
Making this Easy Butternut Squash and Sweet Potato Soup is a breeze and involves a few simple steps. You’ll start by roasting the vegetables to enhance their sweetness and flavor, then blend them into a velvety soup with coconut milk and spices. This cozy comfort dish comes together beautifully in about thirty minutes, making it perfect for any time you need a quick and nourishing meal.
What You’ll Need
Here’s what you’ll gather to create this warming 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 (*see notes)
- 1/2 teaspoon cinnamon (*see notes)
- 1/4 teaspoon chili powder (*see notes)
- 1 teaspoon chili flakes (*see notes)
- 750 ml vegetable or chicken stock or water (*see notes)
- Salt and pepper to taste
Feel free to substitute for your pantry staples; for instance, coconut milk can be replaced with almond or cashew cream for a nutty flavor.
Step-by-Step Instructions
- Preheat Your Oven: Set it to 200°C (or 400°F).
- Prepare the Vegetables: Toss butternut squash, sweet potatoes, onion, and garlic in olive oil on a baking sheet. Season with salt and pepper.
- Roast: Bake in the oven for around 25-30 minutes until tender and slightly caramelized.
- Blend: Once roasted, transfer the veggies to a blender. Add coconut milk, cumin, cinnamon, chili powder, and stock. Blend until smooth.
- Heat: Pour the blended soup into a pot and heat on a medium flame, adding chili flakes for a kick. Adjust seasoning if needed.
- Serve: Ladle into bowls, drizzle with reserved coconut milk, and enjoy!
Optional Roasting Step
For an added depth of flavor, you can roast the spices for a minute or two before adding the liquid to enhance their aromas!
Best Ways to Enjoy It
Serving this soup can be as creative or simple as you like! Drizzle the reserved coconut milk on top for a creamy finish and sprinkle with fresh herbs like cilantro or parsley for a punch of color. Pair it with warm crusty bread for dipping or a simple side salad to complete your meal.
This soup also makes an excellent base for toppings; try adding roasted pepitas or a dollop of Greek yogurt for extra creaminess.
Storage and Reheating Tips
Got leftovers? You will surely want to save them. This soup stores well in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze it in portions for up to 3 months. Just make sure to let it cool completely before placing it in the freezer.
When you’re ready to enjoy it again, reheat gently on the stove over medium heat, adding a splash more stock or water if the consistency is too thick.
Helpful Cooking Tips
- Peeling Squash: Use a vegetable peeler for the butternut squash; a sharp knife works too if you prefer to be precise.
- Texture Matters: For a chunkier soup, reserve some roasted vegetables before blending and stir them back in afterward.
- Prep Ahead: Chop your vegetables the night before to make cooking even quicker!
Creative Twists
The beauty of this soup lies in its versatility! Consider these variations:
- Add an Apple: For extra sweetness, throw in a peeled and chopped apple while roasting.
- Spice it Up: Want more heat? Increase the chili flakes or add jalapeños.
- Herb Swaps: Try different herbs like thyme or rosemary for a unique twist on flavor.
Common Questions
How long does it take to prepare?
Prep and cooking time is about 30-40 minutes from start to finish.
Can I use other vegetables?
Absolutely! Carrots or pumpkins can be excellent substitutes if you’re looking to switch things up.
Is this soup freezer-friendly?
Yes, it freezes beautifully. Just ensure it is cooled completely before freezing to maintain the best texture.
Enjoy this comforting soup that not only soothes but nourishes, making it a delightful addition to your culinary repertoire!
Print
Easy Butternut Squash and Sweet Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and nourishing soup made with butternut squash and sweet potatoes, perfect for chilly days.
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 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
Instructions
- Preheat your oven to 200°C (400°F).
- Toss butternut squash, sweet potatoes, onion, and garlic in olive oil on a baking sheet. Season with salt and pepper.
- Bake in the oven for 25-30 minutes until tender and slightly caramelized.
- Transfer the veggies to a blender. Add coconut milk, cumin, cinnamon, chili powder, and stock. Blend until smooth.
- Pour the blended soup into a pot and heat on medium flame, adding chili flakes for a kick. Adjust seasoning if needed.
- Ladle into bowls, drizzle with reserved coconut milk, and enjoy!
Notes
For a chunkier soup, reserve some roasted vegetables before blending and stir them back in afterward. This soup stores well in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg