Easy Butternut Squash and Sweet Potato Soup

If you’re looking for a cozy dish that warms your heart and fills your belly, you’ve come to the right place! This Easy Butternut Squash and Sweet Potato Soup is one of my go-to recipes for busy weeknights and family gatherings. It’s creamy, flavor-packed, and incredibly satisfying—and the best part? You can whip it up in just 30 minutes! Whether you’re enjoying it on a chilly evening or serving it at a gathering with friends, this soup is sure to become a favorite in your kitchen.

What makes this soup truly special is its versatility. You can roast the vegetables for that extra depth of flavor or keep it simple and quick if you’re short on time. Either way, it’s a delightful dish that everyone will love!

Why You’ll Love This Recipe

• Quick to Prepare: With just 10 minutes of prep time, you can have a delicious meal ready in half an hour!
• Family-Friendly: Kids adore the sweet flavors of butternut squash and sweet potatoes—it’s a hit at the dinner table!
• Make-Ahead Convenience: This soup is perfect for meal prep. Just store it in the fridge or freezer for easy lunches or dinners.
• Creamy and Flavorful: The combination of coconut milk and spices creates a rich, comforting bowl that warms you from the inside out.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to make our Easy Butternut Squash and Sweet Potato Soup! These ingredients are not only easy to find but also packed with nutrients.

For the Soup

• 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 stock or water
• Salt and pepper to taste

Variations

This recipe is wonderfully flexible! Feel free to get creative with these variations to make it your own.

• Add more veggies: Toss in some carrots or celery for added nutrition and texture.
• Spice it up: If you like heat, add more chili flakes or even some diced jalapeños.
• Herb infusion: Stir in some fresh herbs like cilantro or parsley before serving for an extra burst of freshness.
• Creamy alternative: Swap out coconut milk with cashew cream for a different creamy texture.

How to Make Easy Butternut Squash and Sweet Potato Soup

Step 1: Prepare the Vegetables

Start by peeling and chopping your butternut squash and sweet potatoes into even-sized pieces. This helps them cook evenly. Don’t forget to slice your onion and peel your garlic too! Sautéing these aromatic ingredients will set a lovely base for your soup.

Step 2: Sauté the Aromatics

In a large pot, heat your olive oil over medium heat. Add the sliced onion and sauté until it’s soft and translucent—about 5 minutes. Then toss in the garlic cloves for about another minute until fragrant. This step really enhances the sweetness of the onions and brings out those delicious flavors!

Step 3: Add the Squash and Sweet Potatoes

Now it’s time to add your chopped butternut squash and sweet potatoes into the pot. Stir them well with the onions and garlic, allowing everything to mingle together nicely for another couple of minutes.

Step 4: Spice it Up

Sprinkle in the ground cumin, cinnamon, chili powder, chili flakes, salt, and pepper. Stir well so that all those wonderful spices coat the vegetables evenly. This is where the magic begins—those spices bring warmth to our soup!

Step 5: Pour in Stock

Next, pour in your vegetable stock or water. Bring everything to a gentle boil, then reduce heat and let it simmer for about 20 minutes until all vegetables are tender. This step allows all those delightful flavors to blend beautifully together.

Step 6: Blend Until Smooth

Once everything is cooked through, remove from heat. Using an immersion blender (or carefully transferring batches to a regular blender), blend until smooth. The soup should be creamy without any chunks left behind—perfectly velvety!

Step 7: Serve It Up!

Ladle your Easy Butternut Squash and Sweet Potato Soup into bowls. Drizzle with reserved coconut milk on top if you like—a little garnish goes a long way! Enjoy this comforting bowl with crusty bread or on its own; either way, it’s sure to warm your soul!

Pro Tips for Making Easy Butternut Squash and Sweet Potato Soup

Making this soup is a breeze, but a few pro tips can take your dish from good to extraordinary!

• Choose ripe vegetables: Selecting the freshest butternut squash and sweet potatoes will ensure your soup has the best flavor and natural sweetness. Look for firm, unblemished skin for optimal taste.

• Roast for depth: If you have a little extra time, roasting the butternut squash and sweet potatoes before blending can add a rich, caramelized flavor that elevates the soup significantly. Just toss them in olive oil, season with salt, and roast until tender.

• Adjust seasoning to taste: Don’t hesitate to taste your soup as it cooks! Feel free to adjust spices like cumin or chili powder to suit your palate. A pinch of salt can also enhance the overall flavor profile.

• Blend until smooth: For that creamy texture, use an immersion blender or a countertop blender to purée the soup fully. If using a countertop blender, be cautious with hot liquids—blend in batches if necessary!

• Store leftovers properly: This soup is perfect for meal prep! Allow it to cool completely before storing in airtight containers in the fridge for up to 4 days or freezing for longer storage.

How to Serve Easy Butternut Squash and Sweet Potato Soup

Serving this delightful soup is all about presentation and pairing it with complementary flavors. Here are some creative ideas to make your meal even more enjoyable.

Garnishes

• Coconut cream drizzle: Adding a swirl of reserved coconut milk on top not only enhances the creaminess but also makes for an appealing visual contrast.
• Fresh herbs: A sprinkle of fresh parsley or cilantro adds a pop of color and freshness that brightens the dish.
• Toasted seeds: Pumpkin or sunflower seeds sprinkled on top provide wonderful crunch and nutty flavor.

Side Dishes

• Crunchy whole-grain bread: A slice of crusty whole-grain bread is perfect for dipping into your creamy soup while adding fiber and nutrients.
• Mixed green salad: Pair your soup with a light mixed green salad tossed in a simple vinaigrette. The freshness of the greens balances out the richness of the soup.
• Quinoa salad: A hearty quinoa salad loaded with roasted veggies or beans adds protein and makes this meal more filling, while complementing the flavors of the soup beautifully.
• Grilled cheese sandwich (vegan option): A classic grilled cheese sandwich can be made vegan by using plant-based cheese between slices of whole-grain bread. It’s a comforting pair that everyone will love!

Now that you’re equipped with these tips and serving ideas, go ahead and create your delicious Easy Butternut Squash and Sweet Potato Soup! Enjoy every warm spoonful!

Make Ahead and Storage

This Easy Butternut Squash and Sweet Potato Soup is perfect for meal prepping! It stores beautifully and can be made ahead of time, making it a convenient option for busy days.

Storing Leftovers

• Store any leftover soup in an airtight container.
• Refrigerate for up to 5 days.
• Allow the soup to cool completely before sealing it in the container.

Freezing

• Portion out the cooled soup into freezer-safe containers or bags.
• Label with the date and freeze for up to 3 months.
• For best quality, consume within 1 month.

Reheating

• Thaw frozen soup overnight in the refrigerator before reheating.
• Reheat on the stovetop over medium heat, stirring occasionally until heated through.
• You can also use a microwave; heat in 1-minute intervals, stirring in between.

FAQs

Here are some common questions you might have about this recipe.

Can I make Easy Butternut Squash and Sweet Potato Soup without roasting the vegetables?

Yes! While roasting enhances the flavor, you can skip this step. Just sauté the onions and garlic before adding the chopped butternut squash and sweet potatoes directly into the pot.

How long does Easy Butternut Squash and Sweet Potato Soup last in the fridge?

This soup can last in the fridge for up to 5 days when stored properly in an airtight container. Enjoy it as a quick meal throughout the week!

What can I serve with Easy Butternut Squash and Sweet Potato Soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or even some roasted veggies on the side. It’s versatile enough to complement various dishes!

Can I use other vegetables in this soup?

Absolutely! Feel free to add other root vegetables like carrots or parsnips for added flavor and nutrition. Just keep an eye on cooking times as they may vary.

Final Thoughts

I hope you enjoy making this Easy Butternut Squash and Sweet Potato Soup as much as I do! Its creamy texture and rich flavors make it a comforting dish that warms both body and soul. Perfect for chilly evenings or meal prep, this recipe is sure to become a favorite in your kitchen. Happy cooking!