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

Scale

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.