Easy Butternut Squash and Sweet Potato Soup

If you’re looking for a warm and comforting dish to brighten your day, look no further! This Easy Butternut Squash and Sweet Potato Soup is one of my all-time favorites. It’s creamy, flavorful, and comes together in just 30 minutes—perfect for cozy weeknights or family gatherings when you want something special without spending hours in the kitchen. The combination of sweet potatoes and butternut squash creates a delightful balance of flavors that warms the soul.

What makes this soup even more special is how versatile it is. Whether you’re serving it as an appetizer or the main dish, it’s sure to impress everyone at the table. Plus, it’s vegan and freezer-friendly, making it a great option for meal prep. Let’s dive into this easy and delicious recipe!

Why You’ll Love This Recipe

• Quick to Prepare: With just 30 minutes of cooking time, you can have a hearty meal ready in no time.
• Family-Friendly: Kids love the sweet flavors, making it a hit with the whole family.
• Make-Ahead Convenience: This soup stores well in the fridge or freezer, so you can enjoy it later.
• Creamy Goodness: The coconut milk adds a rich creaminess without any dairy.
• Flavorful Spices: Ground cumin and cinnamon bring warmth and depth to every spoonful.

Ingredients You’ll Need

This soup uses simple, wholesome ingredients that you can easily find at your local grocery store. Gather these essentials to create a dish that’s not only delicious but nourishing!

• 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 chilli powder (see notes)
• 1 teaspoon chilli flakes (see notes)
• 750 ml vegetable or chicken stock or water (see notes)
• Salt and pepper to taste

Variations

One of the best parts about this Easy Butternut Squash and Sweet Potato Soup is how flexible it can be. Feel free to play around with different ingredients to make it your own!

• Add a Protein Boost: Stir in some cooked lentils or chickpeas for added nutrition.
• Spice It Up: If you love heat, increase the amount of chilli flakes or add fresh jalapeños.
• Herb Infusion: Top with fresh herbs like cilantro or parsley for an extra burst of flavor.
• Creamier Option: Blend in more coconut milk if you prefer an ultra-creamy texture.

How to Make Easy Butternut Squash and Sweet Potato Soup

Step 1: Prepare Your Vegetables

Start by peeling and chopping your butternut squash and sweet potatoes. This step is essential because it allows all the flavors to meld beautifully during cooking. Don’t worry if your pieces aren’t perfect; they will get blended later!

Step 2: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until they are soft and fragrant—about 5 minutes. This brings out their natural sweetness and lays a flavorful foundation for your soup.

Step 3: Roast (Optional)

For an extra depth of flavor, consider roasting your chopped butternut squash and sweet potatoes before adding them to the pot. Drizzle with olive oil, sprinkle some salt, and roast at 400°F (200°C) until tender—about 20 minutes. If you’re short on time, feel free to skip this step!

Step 4: Combine Everything

Once your aromatics are ready (or after roasting), add the chopped vegetables into the pot along with the stock or water. Bring everything to a gentle boil, then reduce heat and let it simmer for about 15 minutes until the veggies are fork-tender.

Step 5: Blend Until Smooth

After simmering, remove from heat. Use an immersion blender directly in the pot to blend everything until smooth. Alternatively, carefully transfer batches to a blender if you don’t have one. Blending gives your soup that creamy texture we all love!

Step 6: Season & Serve

Finally, stir in the coconut milk along with ground cumin, cinnamon, chilli powder, chilli flakes, salt, and pepper. Taste test! Adjust seasoning as needed before serving hot with reserved coconut milk drizzled on top.

Enjoy each spoonful of this comforting Easy Butternut Squash and Sweet Potato Soup! It’s sure to become a family favorite just like it is in mine!

Pro Tips for Making Easy Butternut Squash and Sweet Potato Soup

Cooking this delightful soup is a breeze, but these pro tips will help you elevate it to the next level!

• Roast your veggies for extra flavor: Roasting the butternut squash and sweet potatoes in the oven before adding them to the soup brings out their natural sweetness and adds a nice depth of flavor. Just toss them in olive oil, season with salt, and roast at 400°F (200°C) for about 20 minutes.

• Adjust seasonings to your taste: Don’t hesitate to tweak the spices! If you love heat, add more chili flakes, or if you prefer a warm spice profile, increase the cinnamon. Flavors can be very personal, so make it your own!

• Blend until creamy: For that ultra-smooth texture, use an immersion blender or a countertop blender. If using a countertop blender, blend in batches to avoid splattering hot soup everywhere.

• Store leftovers properly: This soup is freezer-friendly! Let it cool completely before transferring it to airtight containers. It can be stored in the freezer for up to three months—perfect for those busy days when you need a quick meal.

How to Serve Easy Butternut Squash and Sweet Potato Soup

Serving this soup can be just as delightful as making it! Here are some creative ideas for presenting your comforting bowl of goodness.

Garnishes

• Chopped fresh herbs: A sprinkle of fresh parsley or cilantro adds a pop of color and freshness that complements the rich flavors.
• Pumpkin seeds: Toasted pumpkin seeds bring a nice crunch and nutty flavor that balances the creaminess of the soup.
• Drizzle of coconut milk: Reserve some coconut milk from the recipe and drizzle it on top before serving for an elegant touch.

Side Dishes

• Crusty bread: A slice of crusty whole-grain bread is perfect for dipping and adds a rustic touch that pairs well with every spoonful of soup.
• Green salad: A light green salad with mixed greens, avocado, and a lemon vinaigrette provides a refreshing contrast to the warm soup.
• Roasted vegetables: Roasted seasonal veggies seasoned with herbs can complement the flavors of the soup while adding extra nutrients.
• Quinoa or rice cakes: These provide a hearty base that makes your meal more filling while offering interesting textures alongside your creamy soup.

Enjoy making and sharing this Easy Butternut Squash and Sweet Potato Soup! It’s perfect for cozy nights or whenever you’re craving something warm and comforting.

Make Ahead and Storage

This Easy Butternut Squash and Sweet Potato Soup is perfect for meal prep! You can make it in advance, store it, and enjoy it throughout the week. Here are some tips for storing your delicious soup.

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• For best results, divide into individual servings for easy grab-and-go meals.

Freezing

• Let the soup cool down before placing it in freezer-safe containers or bags.
• Freeze for up to 3 months. Be sure to leave some space in containers as the soup will expand when frozen.
• Label containers with the date so you can keep track of freshness.

Reheating

• Thaw overnight in the refrigerator before reheating if frozen.
• Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
• Alternatively, microwave in short intervals, stirring between each interval until heated to your liking.

FAQs

Here are some commonly asked questions about this recipe:

Can I use different vegetables in this Easy Butternut Squash and Sweet Potato Soup?

Absolutely! While butternut squash and sweet potatoes are a delightful combination, you can also add carrots, parsnips, or even pumpkin for a unique twist. Feel free to experiment based on what you have on hand!

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

This soup will stay fresh in the refrigerator for up to 4 days when stored properly in an airtight container. Just reheat thoroughly before enjoying!

Is this soup suitable for freezing?

Yes! This Easy Butternut Squash and Sweet Potato Soup freezes beautifully. Just follow the storage instructions above to enjoy it later without losing flavor or texture.

Can I make this soup spicier?

Certainly! If you prefer a bit more heat, feel free to increase the amount of chili powder or chili flakes according to your taste. You can also add fresh peppers for an extra kick.

Final Thoughts

I hope you find joy in making this Easy Butternut Squash and Sweet Potato Soup! Its creamy texture and rich flavors make it a comforting dish that’s not only quick to prepare but also perfect for chilly evenings. Enjoy every spoonful, and don’t hesitate to share your experience or any variations you tried. Happy cooking!