Easy Butternut Squash and Sweet Potato Soup
This Easy Butternut Squash and Sweet Potato Soup is a delightful dish that brings warmth and comfort to any table. Perfect for a cozy dinner or a festive gathering, this soup combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices. With its creamy texture and rich flavor, it’s not just easy to prepare but also a nutritious choice that can be enjoyed by everyone, including vegans.
Why You’ll Love This Recipe
- Quick and Easy: This soup can be ready in just 30 minutes, making it perfect for busy weeknights.
- Rich Flavors: The combination of spices like cumin and cinnamon elevates the taste, creating a comforting bowl of goodness.
- Versatile Dish: Serve it as a starter or pair it with crusty bread for a complete meal.
- Freezer Friendly: Make a big batch and freeze leftovers for quick meals later.
- Healthy Ingredients: Packed with nutrients from vegetables, this soup is low in calories but high in flavor.
Tools and Preparation
To make your cooking experience smooth, gather these essential tools before you start. Having the right equipment not only saves time but also enhances the cooking process.
Essential Tools and Equipment
- blender or immersion blender
- cutting board
- sharp knife
- large pot
Importance of Each Tool
- Blender or Immersion Blender: Essential for achieving that creamy texture without lumps.
- Cutting Board: Provides a safe surface for chopping vegetables efficiently.
- Sharp Knife: Aids in quick and safe cutting of ingredients, making prep time shorter.
- Large Pot: Necessary for cooking all the ingredients together evenly.
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 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 the Vegetables
Start by peeling and chopping your butternut squash and sweet potatoes. Slice the yellow onion, and peel the garlic cloves. This step sets you up for an easy cooking process.
Step 2: Sauté Aromatics
In a large pot, heat the olive oil over medium heat.
Add the sliced onion and sauté until translucent, about 5 minutes.
Stir in the garlic cloves and cook for an additional minute until fragrant.
Step 3: Cook the Vegetables
Add the chopped butternut squash and sweet potatoes to the pot.
Stir well to combine with onions and garlic.
Season with salt, pepper, ground cumin, cinnamon, chilli powder, and chilli flakes.
Step 4: Add Liquid
Pour in the vegetable or chicken stock (or water) into the pot.
Bring to a boil, then reduce heat to simmer.
Cover and cook for about 20 minutes until vegetables are tender.
Step 5: Blend Until Smooth
Using an immersion blender or transferring batches to a regular blender, blend until smooth.
If using a regular blender, be cautious as hot liquids can splatter.
Step 6: Stir in Coconut Milk
Return blended soup to the pot if needed.
Stir in the coconut milk until well combined.
Heat through on low heat without boiling.
Step 7: Serve
Ladle into bowls.
Drizzle reserved coconut milk on top for garnish.
Enjoy your delicious Easy Butternut Squash and Sweet Potato Soup!
How to Serve Easy Butternut Squash and Sweet Potato Soup
This Easy Butternut Squash and Sweet Potato Soup is delightful on its own, but it can be elevated with some simple serving suggestions. Here are a few ways to enjoy this creamy soup.
Garnish with Fresh Herbs
- Cilantro or Parsley: A sprinkle of fresh herbs adds brightness and enhances the soup’s flavors.
- Chili Flakes: For those who like a bit of heat, adding chili flakes on top provides a nice kick.
Add a Side of Bread
- Crusty Baguette: Serve warm baguette slices for dipping; the texture complements the smooth soup.
- Garlic Bread: This savory option pairs well, adding a rich flavor contrast.
Include Toppings
- Toasted Pumpkin Seeds: These add crunch and nutty flavor, making each spoonful even more enjoyable.
- Coconut Cream: A drizzle of coconut cream on top enriches the soup’s creaminess.
Serve in a Bowl
- Individual Bowls: Presenting the soup in unique bowls makes for an inviting table setting, perfect for gatherings.
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.
- Use Fresh Ingredients: Fresh vegetables enhance the taste significantly compared to canned options.
- Adjust Seasonings: Taste as you go; adjust spices like cumin and chili powder to suit your palate.
- Blend Smoothly: For a velvety texture, blend the soup thoroughly until no chunks remain.
- Experiment with Spices: Feel free to try different spices like nutmeg or paprika for varied flavor profiles.
- Add Extra Veggies: Incorporate spinach or kale before blending for added nutrition without sacrificing flavor.
Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup
Pairing your Easy Butternut Squash and Sweet Potato Soup with the right sides enhances your meal experience. Here are some great options:
- Grilled Cheese Sandwich: A classic pairing that adds richness; opt for sharp cheddar for extra flavor.
- Mixed Green Salad: A light salad with vinaigrette balances the soup’s creaminess and adds freshness.
- Quinoa Salad: This protein-packed dish provides a hearty complement while maintaining a light profile.
- Roasted Vegetables: Seasonal veggies roasted to perfection add depth and texture alongside your soup.
- Pita Chips with Hummus: Crunchy pita chips dipped into hummus offer a fun snack-like side.
- Stuffed Peppers: These can be filled with grains, beans, or cheese for a filling addition that pairs wonderfully with the soup.
Common Mistakes to Avoid
When making your Easy Butternut Squash and Sweet Potato Soup, it’s easy to make a few common mistakes. Avoid these pitfalls for the best results.
- Skipping the seasoning – Not adding enough spices can lead to a bland soup. Always taste and adjust as needed for full flavor.
- Using cold stock – Cold stock can lower the cooking temperature. Always use room temperature or warm stock for better results.
- Overcooking the vegetables – Cooking too long can make vegetables mushy. Aim for tender but firm pieces for the best texture.
- Not blending enough – A chunky soup may lack creaminess. Blend thoroughly until smooth, adjusting consistency as desired.
- Ignoring garnishes – Skipping toppings can make your soup less appealing. Add a swirl of coconut milk or fresh herbs for visual appeal and extra 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.
Reheating Easy Butternut Squash and Sweet Potato Soup
- Oven – Heat at 350°F (175°C) in an oven-safe dish for about 20 minutes, stirring occasionally.
- Microwave – Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
- Stovetop – Warm over medium heat on the stove, stirring until heated through.
Frequently Asked Questions
Here are some common questions about making Easy Butternut Squash and Sweet Potato Soup.
Can I use other vegetables in my Easy Butternut Squash and Sweet Potato Soup?
Yes! Carrots, parsnips, or even pumpkin can be great additions or substitutes.
How can I make this soup spicier?
Add more chili powder or chili flakes to increase the heat level based on your taste preference.
Is Easy Butternut Squash and Sweet Potato Soup vegan?
Yes! This recipe is completely vegan-friendly due to the use of coconut milk and vegetable stock.
What if I don’t have coconut milk?
You can substitute with almond milk or regular dairy milk, but it will change the flavor and creaminess of the soup.
Final Thoughts
This Easy Butternut Squash and Sweet Potato Soup is both comforting and versatile. It’s perfect for chilly days or any time you crave a warm meal. Feel free to customize it with your favorite spices or add-ins like nuts or seeds for extra texture. Try it today!
Easy Butternut Squash and Sweet Potato Soup
- Total Time: 30 minutes
- Yield: Serves 4
Description
Indulge in the warmth of this Easy Butternut Squash and Sweet Potato Soup, a perfect blend of comfort and nutrition that’s ready in just 30 minutes. This creamy vegan soup highlights the natural sweetness of butternut squash and sweet potatoes, enhanced with aromatic spices like cumin and cinnamon. Ideal for cozy dinners or festive gatherings, this dish is both satisfying and healthy, making it suitable for everyone. Whether enjoyed as a starter or paired with crusty bread, this delightful soup is sure to impress.
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
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock
- Salt and pepper to taste
Instructions
- Prepare the vegetables by peeling and chopping the butternut squash and sweet potatoes. Slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic for an additional minute.
- Stir in the chopped squash and sweet potatoes, seasoning with salt, pepper, cumin, cinnamon, chili powder, and chili flakes.
- Pour in the stock; bring to a boil then simmer covered for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and heat through on low without boiling.
- Serve hot, garnished with a drizzle of reserved coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
