Easy Butternut Squash and Sweet Potato Soup

Why Make This Recipe

Making this Easy Butternut Squash and Sweet Potato Soup is a great choice for anyone looking for a warm, comforting dish. It’s simple to prepare and packed with nutrients. This soup is perfect for chilly days and is sure to please everyone in the family. Plus, it’s naturally creamy thanks to the coconut milk, making it both rich and healthy at the same time.

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 tsp 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

1. Optional Roasting: If you want to deepen the flavors, you can roast the butternut squash and sweet potatoes. Preheat your oven to 200°C (400°F). Toss the chopped squash and sweet potatoes with a tablespoon of olive oil, salt, and pepper. Spread them on a baking tray and roast for about 25-30 minutes, until they are tender and slightly caramelized.
2. Cook the Soup: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and cook until it’s soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the cumin, cinnamon, chili powder, and chili flakes, and cook for another minute until fragrant.
3. Add the roasted or raw butternut squash and sweet potatoes to the pot. Pour in the vegetable or chicken stock and bring it to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the squash and sweet potatoes are very soft.
4. Remove the pot from heat and use an immersion blender to puree the soup until smooth. 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 hot in bowls. Drizzle some reserved coconut milk on top for decoration and add a sprinkle of chili flakes if you like some extra heat. You can also serve it with crusty bread for a hearty meal.

How to Store Easy Butternut Squash and Sweet Potato Soup

This soup is perfect for making ahead of time. Store leftovers in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze the soup for up to 3 months. Just make sure to cool it completely before placing it in the freezer.

Tips to Make Easy Butternut Squash and Sweet Potato Soup

• For a smoother texture, blend the soup longer.
• Adjust the spices to suit your taste; add more chili if you like it spicy.
• Fresh herbs like cilantro or parsley can be added for extra flavor.

Variation

You can add a touch of apple for sweetness or even some ginger for extra warmth and spice. Experiment with other vegetables like carrots or pumpkin for a unique twist!

FAQs

1. Can I use low-fat coconut milk instead? Yes, you can use low-fat coconut milk, but the soup may not be as creamy.

2. Can I make this soup vegan? Yes, this recipe is already vegan as it uses vegetable broth and coconut milk.

3. How long does it take to make this soup? The total time, including prep and cooking, is about 50-60 minutes, depending on whether you decide to roast the vegetables.

Easy Butternut Squash and Sweet Potato Soup

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A warm, comforting soup made with butternut squash and sweet potatoes, perfect for chilly days.

• Author: wadoudeasli
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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 (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

1. If desired, preheat oven to 200°C (400°F) and roast the chopped butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper for 25-30 minutes.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat, add the sliced onion and cook for about 5 minutes until soft.
3. Add the garlic and cook for another minute.
4. Stir in cumin, cinnamon, chili powder, and chili flakes, cooking for another minute until fragrant.
5. Add roasted or raw butternut squash and sweet potatoes, pour in vegetable or chicken stock, and bring to a boil.
6. Reduce heat and let simmer for 20-25 minutes until very soft.
7. Remove from heat and puree the soup until smooth with an immersion blender. Stir in coconut milk and season with salt and pepper.

Notes

For a smoother texture, blend the soup longer. Adjust spices according to taste.