why make this recipe
Easy Butternut Squash and Sweet Potato Soup is a warm and comforting dish, perfect for chilly days. This soup is not only delicious but also healthy. Butternut squash and sweet potatoes provide essential nutrients and natural sweetness, making the soup smooth and creamy. It’s a great way to enjoy vegetables, and it’s super easy to make!
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how to make Easy Butternut Squash and Sweet Potato Soup
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 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
Directions:
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Optional Roasting: Preheat the oven to 200°C (400°F). Toss the chopped butternut squash and sweet potatoes with olive oil, salt, and pepper. Lay them on a baking tray and roast for about 20-25 minutes until tender and slightly caramelized. This step adds more flavor to the soup.
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Cook the soup: In a large pot, heat the remaining olive oil over medium heat. Add the sliced onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute. If you roasted the vegetables, add them now; if not, add the raw butternut squash and sweet potatoes to the pot. Stir in the cumin, cinnamon, chili powder, and chili flakes. Pour in the vegetable or chicken stock or water and bring to a boil. Reduce the heat and simmer for about 20-25 minutes or until the vegetables are soft.
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Once the vegetables are cooked, blend the soup until smooth using a blender or an immersion blender. Stir in the coconut milk and season with salt and pepper to taste.
how to serve Easy Butternut Squash and Sweet Potato Soup
Serve the soup warm in bowls. Drizzle with a little reserved coconut milk for garnish. You can add fresh herbs like cilantro or parsley on top for added freshness. Pair the soup with crusty bread or a salad for a complete meal!
how to store Easy Butternut Squash and Sweet Potato Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for up to 3 days. You can also freeze the soup for up to 3 months. Just let it cool before transferring it to a freezer-safe container.
tips to make Easy Butternut Squash and Sweet Potato Soup
- You can adjust the spices according to your taste. Add more chili flakes for extra heat.
- If you like a thicker soup, use less stock or water.
- For a smoother texture, blend the soup for a longer time.
variation
You can add in other vegetables like carrots or bell peppers to enhance the nutrition and flavor. For a non-dairy version, replace coconut milk with almond milk or leave it out entirely.
FAQs
1. Can I make this soup in advance?
Yes! This soup is great for meal prep. You can make it ahead of time and store it in the fridge or freezer.
2. Is this soup vegan?
Yes! All the ingredients are plant-based, making it a perfect vegan dish. Just ensure you use vegetable stock.
3. Can I use canned butternut squash or sweet potatoes?
Yes, you can use canned options, but fresh vegetables will give you a better flavor and texture. Adjust cooking time as needed.
Easy Butternut Squash and Sweet Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and comforting 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 tin 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
- Optional Roasting: Preheat the oven to 200°C (400°F). Toss the chopped butternut squash and sweet potatoes with olive oil, salt, and pepper. Lay them on a baking tray and roast for about 20-25 minutes until tender and slightly caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the sliced onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.
- Add the roasted vegetables to the pot (or add the raw chopped butternut squash and sweet potatoes if not roasting). Stir in the cumin, cinnamon, chili powder, and chili flakes.
- Pour in the vegetable or chicken stock or water and bring to a boil. Reduce the heat and simmer for about 20-25 minutes or until the vegetables are soft.
- Once the vegetables are cooked, blend the soup until smooth using a blender or immersion blender. Stir in the coconut milk and season with salt and pepper to taste.
Notes
You can adjust the spices according to taste and add fresh herbs for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, vegan, butternut squash, sweet potato, healthy recipe, comfort food
