There’s something magical about the transition into the cooler months when everything seems to slow down just a bit. This Butternut Squash and Sweet Potato Soup is the perfect way to cozy up as temperatures drop, filling your home with rich, inviting aromas and offering a bowl of warmth that feels like a hug. This recipe combines two star ingredients of fall: sweet potatoes and butternut squash, both naturally sweet and earthy, blending beautifully into a creamy, thick soup.
Historically, squash and sweet potatoes have been celebrated for their nutritional benefits and adaptability in both savory and sweet dishes. They’re staples in many cuisines around the world, especially in fall and winter recipes when they’re at their peak. This soup is more than just a meal; it’s a way to slow down and savor seasonal flavors. Whether you’re serving it at a holiday gathering or as a simple weeknight dinner, this soup is guaranteed to bring comfort to anyone who tries it.
Why You’ll Love This Recipe
- It’s Easy to Make: Simple steps and everyday ingredients make this recipe quick and achievable.
- Rich in Nutrients: Butternut squash and sweet potatoes are packed with vitamins and fiber, making this soup as healthy as it is delicious.
- Great for Meal Prep: This soup tastes even better the next day, making it ideal for make-ahead meals.
- Customizable: Add your favorite spices or toppings to make it your own.
Ingredients You’ll Need
- 1 medium butternut squash, peeled, deseeded, and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk or any milk of your choice for extra creaminess
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon (optional for a hint of warmth)
- Salt and black pepper, to taste
- Fresh thyme or rosemary, for garnish (optional)
How to Make Butternut Squash and Sweet Potato Soup
Step-by-Step Instructions
Step 1: Prepare Your Vegetables
Start by peeling and cubing the butternut squash and sweet potatoes. Aim for uniform pieces, about 1-inch cubes, to ensure even cooking. Dice the onion and mince the garlic.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, around 5 minutes. Stir in the garlic and cook for another minute, allowing the aroma to release. Adding these aromatics early brings out depth and sets the stage for a flavorful soup.
Step 3: Add the Squash, Sweet Potato, and Spices
Add the cubed butternut squash and sweet potatoes to the pot. Sprinkle in the ground cumin and cinnamon (if using). Give everything a good stir, coating the vegetables in the oil and spices for a deeper flavor.
Step 4: Pour in the Broth and Simmer
Pour the vegetable broth over the vegetables. Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer for 20-25 minutes, or until the squash and sweet potatoes are tender and easily pierced with a fork.
Step 5: Blend the Soup
Once the vegetables are tender, it’s time to blend the soup. Use an immersion blender directly in the pot to blend until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth and return it to the pot.
Step 6: Add the Coconut Milk and Season
Stir in the coconut milk, which gives the soup an extra layer of creaminess without overpowering the flavor of the squash and sweet potato. Season with salt and pepper to taste. Adjust the thickness by adding a little extra broth or coconut milk if you prefer a thinner consistency.
Step 7: Serve and Enjoy
Ladle the soup into bowls, and garnish with a sprig of fresh thyme or rosemary if desired. Serve with a slice of crusty bread or a handful of pumpkin seeds on top for added texture.
Helpful Tips
- Choose Fresh, Firm Vegetables: Look for a butternut squash and sweet potatoes that feel firm and have unblemished skin. Fresh ingredients make a big difference in the final flavor.
- Use an Immersion Blender for Ease: Blending directly in the pot minimizes mess and makes it easy to control the texture.
- Adjust Spice Levels: Feel free to experiment with other warm spices like nutmeg or turmeric to customize the flavor.
- Garnish Ideas: Try adding a swirl of coconut milk or a sprinkle of toasted nuts or seeds for extra texture and flavor.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan, Gluten-Free
Notes
- Substitute for Coconut Milk: If you prefer a lighter soup, use regular milk or a plant-based milk of your choice instead of coconut milk.
- Adding Extra Protein: For a more filling meal, stir in some cooked lentils or chickpeas.
- Serving Ideas: Serve with a slice of warm bread or a side salad for a complete meal.
Nutritional Information (Approximate per Serving)
- Calories: 180
- Carbohydrates: 25g
- Protein: 3g
- Fat: 8g
- Fiber: 6g
Frequently Asked Questions
Can I Freeze This Soup?
Yes, this soup freezes beautifully! Allow it to cool completely, then transfer to an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
How Long Will It Keep in the Fridge?
Stored in an airtight container, this soup will keep in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
Can I Make This Soup Spicier?
Absolutely! Add a pinch of red pepper flakes or a dash of cayenne pepper when sautéing the onions for a hint of heat.
Is This Soup Suitable for Kids?
This soup is very mild, making it kid-friendly. You can omit the cumin or cinnamon if you prefer an even simpler flavor profile for younger palates.
Related Recipes
If you loved this Butternut Squash and Sweet Potato Soup, you’ll enjoy these other comforting, veggie-packed soups:
Conclusion
This Butternut Squash and Sweet Potato Soup is the ultimate cozy dish to warm you up on chilly days. It’s simple, hearty, and packed with the best seasonal flavors. With just a few wholesome ingredients, this soup becomes more than just a meal—it’s a nourishing ritual that’s easy to come back to all season long. So grab your favorite blanket, a good book, and a bowl of this soup to fully embrace the cozy vibes of fall. Enjoy!
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Cozy Butternut Squash and Sweet Potato Soup
Description
There’s something magical about the transition into the cooler months when everything seems to slow down just a bit. This Butternut Squash and Sweet Potato Soup is the perfect way to cozy up as temperatures drop, filling your home with rich, inviting aromas and offering a bowl of warmth that feels like a hug. This recipe combines two star ingredients of fall: sweet potatoes and butternut squash, both naturally sweet and earthy, blending beautifully into a creamy, thick soup.
Historically, squash and sweet potatoes have been celebrated for their nutritional benefits and adaptability in both savory and sweet dishes. They’re staples in many cuisines around the world, especially in fall and winter recipes when they’re at their peak. This soup is more than just a meal; it’s a way to slow down and savor seasonal flavors. Whether you’re serving it at a holiday gathering or as a simple weeknight dinner, this soup is guaranteed to bring comfort to anyone who tries it.
Ingredients
- 1 medium butternut squash, peeled, deseeded, and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk or any milk of your choice for extra creaminess
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon (optional for a hint of warmth)
- Salt and black pepper, to taste
- Fresh thyme or rosemary, for garnish (optional)
Instructions
Step 1: Prepare Your Vegetables
Start by peeling and cubing the butternut squash and sweet potatoes. Aim for uniform pieces, about 1-inch cubes, to ensure even cooking. Dice the onion and mince the garlic.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, around 5 minutes. Stir in the garlic and cook for another minute, allowing the aroma to release. Adding these aromatics early brings out depth and sets the stage for a flavorful soup.
Step 3: Add the Squash, Sweet Potato, and Spices
Add the cubed butternut squash and sweet potatoes to the pot. Sprinkle in the ground cumin and cinnamon (if using). Give everything a good stir, coating the vegetables in the oil and spices for a deeper flavor.
Step 4: Pour in the Broth and Simmer
Pour the vegetable broth over the vegetables. Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer for 20-25 minutes, or until the squash and sweet potatoes are tender and easily pierced with a fork.
Step 5: Blend the Soup
Once the vegetables are tender, it’s time to blend the soup. Use an immersion blender directly in the pot to blend until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth and return it to the pot.
Step 6: Add the Coconut Milk and Season
Stir in the coconut milk, which gives the soup an extra layer of creaminess without overpowering the flavor of the squash and sweet potato. Season with salt and pepper to taste. Adjust the thickness by adding a little extra broth or coconut milk if you prefer a thinner consistency.
Step 7: Serve and Enjoy
Ladle the soup into bowls, and garnish with a sprig of fresh thyme or rosemary if desired. Serve with a slice of crusty bread or a handful of pumpkin seeds on top for added texture.
Notes
- Substitute for Coconut Milk: If you prefer a lighter soup, use regular milk or a plant-based milk of your choice instead of coconut milk.
- Adding Extra Protein: For a more filling meal, stir in some cooked lentils or chickpeas.
- Serving Ideas: Serve with a slice of warm bread or a side salad for a complete meal.