This Easy Butternut Squash and Sweet Potato Soup is perfect for any occasion, whether it’s a cozy dinner at home or a gathering with friends. In just 30 minutes, you can whip up a creamy, flavorful soup that warms the soul. The combination of roasted butternut squash and sweet potatoes creates a rich depth of flavor that’s sure to impress. Plus, this soup is vegan and freezer-friendly, making it an ideal choice for meal prep.
Why You’ll Love This Easy Butternut Squash and Sweet Potato Soup
This soup is not only delicious but also incredibly versatile.
- Quick Preparation: This recipe takes just 30 minutes from start to finish, making it perfect for busy weeknights.
- Flavorful Ingredients: The blend of spices and creamy coconut milk elevates the taste, providing a comforting experience.
- Vegan-Friendly: Made entirely from plant-based ingredients, it’s suitable for vegans and those looking for healthy meals.
- Freezer-Friendly: You can make a batch and freeze portions for later, offering convenience without compromising flavor.
- Comforting Meal: Ideal for chilly days, this soup brings warmth and satisfaction in every spoonful.
Tools and Preparation
Before diving into the cooking process, gather your tools to ensure a smooth experience.
Essential Tools and Equipment
- Large pot
- Baking sheet (if roasting)
- Immersion blender or standard blender
- Knife
- Cutting board
Importance of Each Tool
- Large pot: Perfect for cooking the soup evenly and accommodating all ingredients without spilling.
- Immersion blender: Allows you to purée the soup directly in the pot for easy cleanup.
- Baking sheet: Ideal for roasting vegetables, which enhances their flavor.
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
If you choose to roast the vegetables for extra flavor:
1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss the butternut squash, sweet potatoes, onion, and garlic with olive oil, salt, and pepper.
3. Spread them out on a baking sheet in a single layer.
4. Roast for about 20 minutes or until tender.
If not roasting:
1. Heat olive oil in a large pot over medium heat.
2. Add sliced onion and cook until softened, about 5 minutes.
Step 2: Combine Ingredients
- If you’ve roasted the vegetables, add them to the pot along with the garlic.
- If using raw vegetables, add them now as well.
- Stir in ground cumin, cinnamon, chilli powder, and chilli flakes until well combined.
Step 3: Add Stock
- Pour in your choice of vegetable or chicken stock.
- Bring to a boil before reducing heat.
- Let it simmer for about 10–15 minutes until all vegetables are very tender.
Step 4: Blend the Soup
- Remove from heat.
- Use an immersion blender to purée until smooth directly in the pot.
- Alternatively, carefully transfer batches to a standard blender to achieve desired consistency.
Step 5: Final Touches
- Stir in full-fat coconut milk.
- Season with salt and pepper to taste.
- Gently heat through before serving.
Step 6: Serve
Serve hot with an optional drizzle of reserved coconut milk on top for added creaminess! Enjoy your Easy Butternut Squash and Sweet Potato Soup!
How to Serve Easy Butternut Squash and Sweet Potato Soup
Serving Easy Butternut Squash and Sweet Potato Soup is all about enhancing its creamy texture and rich flavor. Here are some delightful ways to enjoy this comforting soup.
With Fresh Herbs
- Chopped Parsley: Sprinkle freshly chopped parsley on top for a burst of color and freshness.
- Cilantro: Add cilantro for a vibrant taste that complements the sweetness of the squash and sweet potatoes.
With Toppings
- Pumpkin Seeds: Toasted pumpkin seeds add a crunchy texture and nutty flavor.
- Croutons: Homemade or store-bought croutons provide a satisfying crunch.
With Drizzles
- Coconut Milk: Drizzle reserved coconut milk over the soup for extra creaminess.
- Olive Oil: A splash of high-quality olive oil enhances the flavor and gives a glossy finish.
With Bread
- Crusty Bread: Serve with crusty bread for dipping; it’s perfect for soaking up every last drop.
- Garlic Bread: Garlic bread adds a flavorful twist that pairs beautifully with the soup.
How to Perfect Easy Butternut Squash and Sweet Potato Soup
To make your Easy Butternut Squash and Sweet Potato Soup even more delightful, consider these helpful tips.
- Bold Flavoring: Use fresh spices like ginger or nutmeg for an extra kick of warmth.
- Creamier Texture: Blend longer to achieve an ultra-smooth consistency, ensuring every bite is velvety.
- Balance Sweetness: If your soup is too sweet, add a squeeze of lemon juice to balance the flavors.
- Customize Veggies: Feel free to add other vegetables like carrots or celery for added nutrition and flavor.
- Adjust Thickness: For a thinner soup, gradually add more stock or water until reaching your desired consistency.
- Make Ahead: Prepare the soup in advance; it tastes even better the next day as flavors meld together.
Best Side Dishes for Easy Butternut Squash and Sweet Potato Soup
Pairing side dishes with your Easy Butternut Squash and Sweet Potato Soup can turn it into a complete meal. Here are some excellent options.
- Grilled Cheese Sandwich: A classic companion, grilled cheese provides a melty contrast to the warm soup.
- Simple Green Salad: A light salad with mixed greens, nuts, and vinaigrette offers freshness alongside the creamy soup.
- Quinoa Salad: Quinoa tossed with veggies adds protein and texture, making your meal heartier.
- Roasted Vegetables: Roasted seasonal vegetables complement the flavors of the soup while providing additional nutrients.
- Stuffed Bread Rolls: Warm bread rolls filled with herbs or cheese make an inviting side that everyone will enjoy.
- Savory Muffins: Cheese or herb muffins bring a delightful twist to your meal, perfect for dipping into the soup.
Common Mistakes to Avoid
It’s easy to overlook some details when making Easy Butternut Squash and Sweet Potato Soup. Here are common mistakes to avoid for the best results.
- Skipping the seasoning: Not adding enough salt and pepper can make the soup bland. Always taste and adjust seasoning before serving.
- Overcooking the vegetables: Cooking too long can lead to mushy vegetables. Watch the cooking time closely, especially during simmering.
- Not blending thoroughly: Leaving chunks in the soup can affect texture. Ensure you blend until smooth for a creamy finish.
- Using low-quality stock: Poor stock can diminish flavor. Choose a high-quality vegetable or chicken stock for better taste.
- Ignoring ingredient freshness: Using old or wilted veggies can compromise flavor. Always select fresh butternut squash and sweet potatoes for optimal taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Allow the soup to cool completely before sealing it in containers.
Freezing Instructions
- Freeze in freezer-safe containers or zip-top bags for up to 3 months.
- Leave some space at the top of containers, as soup expands when frozen.
Reheating Instructions
- Oven: Preheat to 350°F (175°C). Transfer soup to an oven-safe dish, cover with foil, and heat until warmed through.
- Microwave: Pour soup into a microwave-safe bowl. Heat on high in 1-minute intervals, stirring in between until hot.
- Stovetop: Pour soup into a pot over medium heat. Stir occasionally until heated through.
Frequently Asked Questions
Here are some common questions about Easy Butternut Squash and Sweet Potato Soup that might help clarify your cooking process.
Can I make Easy Butternut Squash and Sweet Potato Soup vegan?
Yes! This recipe is naturally vegan by using coconut milk instead of dairy cream.
What can I serve with Easy Butternut Squash and Sweet Potato Soup?
This soup pairs well with crusty bread or a fresh salad for a complete meal.
Can I use other vegetables in this soup?
Absolutely! Feel free to add carrots or parsnips for additional flavors and nutrients.
How do I adjust the spice level in Easy Butternut Squash and Sweet Potato Soup?
To increase heat, add more chili flakes or a dash of hot sauce. For milder flavor, reduce the spices mentioned.
Final Thoughts
This Easy Butternut Squash and Sweet Potato Soup is not only quick to prepare but also versatile enough to suit various tastes. You can customize it by adding different spices or vegetables according to what you have on hand. Give this comforting recipe a try; it’s sure to warm your heart and satisfy your cravings!
Easy Butternut Squash and Sweet Potato Soup
- Total Time: 30 minutes
- Yield: Serves approximately 4 cups (4 servings) 1x
Description
This Easy Butternut Squash and Sweet Potato Soup is a deliciously creamy dish that brings warmth and comfort to any table. Ready in just 30 minutes, it combines the natural sweetness of roasted butternut squash and sweet potatoes with a blend of spices and creamy coconut milk. Perfect for chilly evenings or cozy gatherings, this vegan soup is not only satisfying but also freezer-friendly, making it an excellent choice for meal prep. Enjoy each spoonful knowing you’re indulging in a wholesome, nutritious meal that can easily be customized to suit your taste!
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
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F) if roasting vegetables.
- Toss squash, sweet potatoes, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes until tender.
- In a large pot, combine roasted vegetables or add raw veggies along with spices over medium heat.
- Pour in the stock; bring to a boil then simmer for 10–15 minutes until tender.
- Blend the mixture until smooth using an immersion blender or standard blender.
- Stir in coconut milk; season with salt and pepper before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Blending/Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 211
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
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