Easy Butternut Squash and Sweet Potato Soup

There’s something truly special about a bowl of soup on a chilly day it warms not just the body but the heart too. The Easy Butternut Squash and Sweet Potato Soup is a delightful creation that brings friends and family together. Its creamy texture and comforting flavors wrap you in a cozy hug, making it perfect for gatherings or quiet nights in. Let’s embark on this culinary adventure together, where a simple recipe transforms into a heartwarming meal!

Why You’ll Love Making This Easy Butternut Squash and Sweet Potato Soup

This soup is a celebration of autumn flavors, bursting with sweetness from the butternut squash and sweet potatoes. You’ll fall in love with its creamy richness, enhanced by the subtle warmth of spices. Plus, it’s incredibly simple to make! With just a handful of ingredients, you’ll discover how easy it is to create a dish that feels special. The aroma as it simmers will fill your kitchen, inviting everyone to gather ’round for a taste.

Step-by-Step: How to Make Easy Butternut Squash and Sweet Potato Soup

Ingredients You’ll Need

• 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: Cooking with Confidence

1. Optional Roasting: For a deeper flavor, consider roasting your butternut squash and sweet potatoes. Preheat your oven to 400°F (200°C). Toss the chopped squash and sweet potatoes in a bit of olive oil, sprinkle with salt, and roast for about 25-30 minutes, or until tender and caramelized.
2. Cook the Soup: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant.
3. Next, add the roasted (or raw) butternut squash and sweet potatoes to the pot. Sprinkle in the ground cumin, cinnamon, chili powder, and chili flakes. Stir everything well to coat with the spices.
4. Pour in the vegetable or chicken stock (or water) and bring the mixture to a simmer. Cook until the squash and sweet potatoes are very soft, about 20 minutes.
5. Once tender, carefully blend the soup using an immersion blender until it’s smooth and creamy. If you don’t have one, you can transfer it in batches to a regular blender. Return the soup to the pot and stir in the coconut milk. Heat gently, adding salt and pepper to taste.

How to Serve Easy Butternut Squash and Sweet Potato Soup and Make It Shine

Serve your soup in warm bowls, drizzling a bit of the reserved coconut milk on top for a beautiful finish. A sprinkle of fresh herbs, like cilantro or parsley, adds a lovely touch! Pair it with crusty bread or a simple side salad for a delightful meal. Gather your loved ones, take a seat, and enjoy the warmth of good food and great company.

How to Store Easy Butternut Squash and Sweet Potato Soup for Later

This soup keeps well in the fridge for up to 5 days. Let it cool completely before transferring it to an airtight container. You can also freeze it in portions—just make sure to leave a little space in the container for expansion.

Clara’s Tips for Success

• Spice Adjustment: Feel free to tweak the spices based on your family’s tastes! If you love heat, add more chili flakes or powder.
• Creaminess Boost: For an even creamier texture, you can stir in a bit more coconut milk just before serving.
• Texture Variation: If you prefer a chunkier soup, reserve some of the sweet potato and butternut squash before blending and stir them in afterward.

Simple Variations to Try

• Add Greens: Stir in some kale or spinach just before blending for an extra nutrient boost.
• Experiment with Toppings: Try adding roasted pumpkin seeds or a dollop of yogurt for added texture.
• Herbal Infusion: Fresh herbs, like thyme or rosemary, can give your soup a wonderful aroma and flavor twist.

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Head over to our Recipe Trends page and uncover a world of fresh, plant-forward ideas that fit right into your daily routine. From vibrant seasonal flavors to calming, wholesome dishes, each recipe is designed to spark inspiration and bring a sense of balance to your kitchen. Find comfort, joy, and connection in every meal while exploring what’s trending right now.

Easy Butternut Squash and Sweet Potato Soup

A creamy and comforting soup that combines butternut squash and sweet potatoes, perfect for chilly days and gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Vegan

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

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Vegetables

• 1 small butternut squash, peeled and chopped (about 700-900g or 2-3 cups)
• 2 pieces sweet potatoes, peeled and chopped (about 275g or 2 cups)
• 1 yellow onion, sliced
• 3 cloves garlic, peeled

Liquids & Fats

• 2 tablespoons olive oil
• 400 ml full-fat coconut milk (reserve 2 tablespoons for serving)
• 750 ml vegetable or chicken stock or water *see notes

Spices

• 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
• Salt and pepper to taste

Method

 

Optional Roasting

1. For a deeper flavor, consider roasting your butternut squash and sweet potatoes. Preheat your oven to 400°F (200°C). Toss the chopped squash and sweet potatoes in a bit of olive oil, sprinkle with salt, and roast for about 25-30 minutes, or until tender and caramelized.

Cooking the Soup

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
2. Stir in the garlic and cook for another minute, until fragrant.
3. Next, add the roasted (or raw) butternut squash and sweet potatoes to the pot. Sprinkle in the ground cumin, cinnamon, chili powder, and chili flakes. Stir everything well to coat with the spices.
4. Pour in the vegetable or chicken stock (or water) and bring the mixture to a simmer. Cook until the squash and sweet potatoes are very soft, about 20 minutes.
5. Once tender, carefully blend the soup using an immersion blender until it’s smooth and creamy. If you don’t have one, you can transfer it in batches to a regular blender.
6. Return the soup to the pot and stir in the coconut milk. Heat gently, adding salt and pepper to taste.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 7gSodium: 500mgFiber: 6gSugar: 8g

Notes

Serve the soup in warm bowls, drizzling a bit of the reserved coconut milk on top for a beautiful finish. A sprinkle of fresh herbs, like cilantro or parsley, adds a lovely touch! Store in the fridge for up to 5 days or freeze in portions.

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FAQs About Easy Butternut Squash and Sweet Potato Soup

Now, dear friend, you’re ready to make this comforting, Easy Butternut Squash and Sweet Potato Soup with confidence. Enjoy every spoonful, knowing you’ve crafted something truly wonderful!