Easy Butternut Squash and Sweet Potato Soup
This Easy Butternut Squash and Sweet Potato Soup is a delightful dish that brings warmth and flavor to any occasion. Perfect for cozy family dinners, quick weeknight meals, or as a comforting starter for gatherings, this soup combines the rich sweetness of butternut squash and sweet potatoes. With a creamy texture and aromatic spices, it’s not just easy to make but also a delightful addition to your recipe collection.
Why You’ll Love This Recipe
- Quick Preparation: This soup can be ready in just 30 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of spices creates a depth of flavor that will impress your family and friends.
- Versatile: Serve it as a main dish, appetizer, or even as a side—this soup fits into various meal settings.
- Healthy Ingredients: Packed with nutrients, this soup is both delicious and nourishing.
- Vegan-Friendly: With coconut milk as a base, this recipe is suitable for vegan diets without compromising on creaminess.
Tools and Preparation
Having the right tools can make all the difference when preparing your soup. Here are some essential tools you’ll need for this recipe.
Essential Tools and Equipment
- Large pot
- Sharp knife
- Cutting board
- Blender or immersion blender
- Measuring spoons
Importance of Each Tool
- Large pot: A sturdy pot is necessary to accommodate all the ingredients and ensure even cooking.
- Sharp knife: Using a sharp knife makes chopping vegetables easier and safer.
- Blender or immersion blender: This tool helps achieve that smooth, creamy consistency that makes the soup delicious.
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 tsp 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 the butternut squash and sweet potatoes. Slice the yellow onion, and peel the garlic cloves.
Step 2: Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the sliced onion, cooking until soft. Then add the minced garlic, stirring until fragrant.
Step 3: Add Vegetables
Add the chopped butternut squash and sweet potatoes. Stir well to combine with the aromatics.
Step 4: Season
Sprinkle in the ground cumin, cinnamon, chilli powder, and chilli flakes. Mix thoroughly to coat all vegetables in spices.
Step 5: Pour in Stock
Pour in the vegetable or chicken stock (or water). Bring everything to a boil. Once boiling, reduce heat to low; cover pot and simmer for about 20 minutes until vegetables are tender.
Step 6: Blend Until Smooth
Once cooked, use an immersion blender directly in the pot to blend until smooth. Alternatively, transfer batches to a traditional blender—be careful with hot liquid!
Step 7: Add Coconut Milk
Stir in the full-fat coconut milk until fully incorporated. Adjust seasoning with salt and pepper to taste.
Step 8: Serve
Ladle into bowls, garnishing with reserved coconut milk 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 soup is versatile and can be served in various ways. Here are some delightful serving suggestions that will enhance your dining experience with this easy butternut squash and sweet potato soup.
With Crusty Bread
- Serve with a slice of crusty sourdough or baguette for a satisfying meal. The bread is perfect for dipping into the soup.
Topped with Fresh Herbs
- Fresh herbs like cilantro, parsley, or chives add a burst of flavor and color. Sprinkle them on top just before serving.
Drizzled with Coconut Milk
- A swirl of reserved coconut milk creates a beautiful presentation and adds creaminess. Use it to decorate the surface of each bowl.
Accompanied by a Green Salad
- Pair the soup with a light green salad for a balanced meal. A simple vinaigrette complements the flavors nicely.
As a Starter
- Serve it as an appetizer before the main course. This soup makes an elegant start to any dinner party.
With Cheese Croutons
- Top the soup with cheese croutons for added texture and flavor. Toasted bread topped with melted cheese works wonderfully.
How to Perfect Easy Butternut Squash and Sweet Potato Soup
To achieve the best flavor and texture in your easy butternut squash and sweet potato soup, consider these helpful tips.
- Use fresh ingredients: Fresh butternut squash and sweet potatoes enhance the taste significantly compared to canned options.
- Roast vegetables: Roasting your squash and sweet potatoes before adding them to the soup deepens their flavor.
- Adjust seasoning: Taste your soup as it cooks; you may want to add more spices or salt according to your preference.
- Blend thoroughly: For a creamy consistency, blend the soup until smooth, ensuring there are no chunks remaining.
- Cool properly if storing: If you’re saving leftovers, allow the soup to cool completely before refrigerating it in an airtight container.
- Reheat gently: When reheating, do so over low heat to prevent curdling the coconut milk.
Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup
This easy butternut squash and sweet potato soup pairs well with various side dishes that complement its flavors. Here’s a list of perfect accompaniments.
- Garlic Bread: Deliciously buttery garlic bread is perfect for dipping into the warm soup.
- Quinoa Salad: A light quinoa salad provides protein and texture contrast, making your meal more filling.
- Roasted Vegetables: Seasonal roasted veggies add color and nutritional value while enhancing flavors.
- Cheese Platter: A selection of cheeses can elevate your meal; opt for sharp cheddar or creamy brie.
- Stuffed Peppers: Stuffed peppers filled with grains or meat make for a hearty companion.
- Simple Green Beans: Lightly sautéed green beans bring freshness while balancing out the richness of the soup.
- Focaccia Bread: This soft Italian bread is great for soaking up every drop of deliciousness from your bowl.
- Savory Muffins: Freshly baked savory muffins, such as cheese or herb varieties, can provide an interesting twist alongside your soup.
Common Mistakes to Avoid
When making Easy Butternut Squash and Sweet Potato Soup, it’s easy to make a few common mistakes. Here are some tips to ensure your soup turns out perfectly.
- Using raw vegetables: Roasting the butternut squash and sweet potatoes enhances their natural sweetness and flavor. Consider roasting them before adding to the soup for a richer taste.
- Skipping the aromatics: Ingredients like onion and garlic add depth to your soup. Don’t skip these; sauté them before adding other ingredients for maximum flavor.
- Not adjusting seasonings: Taste your soup before serving! Adding salt, pepper, or spices can greatly enhance the overall flavor. Adjust as needed to suit your preference.
- Overcooking: Cooking the soup too long can cause it to lose its vibrant color and fresh taste. Aim for around 30 minutes once everything is combined.
- Ignoring texture: If you desire a creamier soup, blend it thoroughly until smooth. For a chunkier texture, blend only half of the soup and mix it back in.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 5 days.
Freezing Easy Butternut Squash and Sweet Potato Soup
- Allow the soup to cool completely before freezing.
- Freeze in freezer-safe containers or bags for up to 3 months.
Reheating Easy Butternut Squash and Sweet Potato Soup
- Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Heat in a saucepan over medium heat, stirring occasionally until warmed through (about 5-10 minutes).
Frequently Asked Questions
What makes this Easy Butternut Squash and Sweet Potato Soup so nutritious?
This soup is packed with vitamins A and C from the butternut squash and sweet potatoes. It also provides healthy fats from coconut milk.
Can I make Easy Butternut Squash and Sweet Potato Soup vegan?
Yes! This recipe is already vegan-friendly thanks to using vegetable stock and coconut milk as the base.
How can I customize my Easy Butternut Squash and Sweet Potato Soup?
Feel free to add spices like nutmeg or ginger for additional warmth. You can also mix in other vegetables such as carrots or bell peppers.
Is this soup suitable for meal prep?
Absolutely! The Easy Butternut Squash and Sweet Potato Soup freezes well, making it great for meal prep or quick dinners.
Final Thoughts
Easy Butternut Squash and Sweet Potato Soup is not only delicious but also versatile. It’s perfect for lunch or dinner and can easily be customized with your favorite spices or toppings. Give it a try—your taste buds will thank you!
Easy Butternut Squash and Sweet Potato Soup
- Total Time: 30 minutes
- Yield: Serves 4
Description
Warm up your kitchen with this Easy Butternut Squash and Sweet Potato Soup, a cozy and comforting dish perfect for any occasion. With its vibrant colors and rich flavors, this creamy soup is made from wholesome ingredients like butternut squash, sweet potatoes, and aromatic spices. Ready in just 30 minutes, it’s an ideal choice for quick weeknight dinners or as a delightful starter for gatherings. Enjoy the smooth texture created by blending the vegetables with coconut milk, making it a nutritious vegan-friendly option that everyone will love.
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 tin full-fat coconut milk
- 750 ml vegetable or chicken stock
- Ground cumin
- Cinnamon
- Chilli powder
- Chilli flakes
- Salt and pepper
Instructions
- Peel and chop the butternut squash and sweet potatoes. Slice the onion and peel the garlic.
- In a large pot over medium heat, warm the olive oil. Sauté the onion until soft; add minced garlic until fragrant.
- Stir in the chopped squash and sweet potatoes to combine with aromatics.
- Sprinkle in cumin, cinnamon, chilli powder, and chilli flakes; mix well.
- Pour in stock; bring to a boil then reduce heat to low. Cover and simmer for about 20 minutes until tender.
- Blend soup until smooth using an immersion blender or transfer to a traditional blender carefully.
- Stir in coconut milk; season with salt and pepper to taste.
- Serve hot, garnished with reserved coconut milk if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
