Name: Easy Butternut Squash and Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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; 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

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why make this recipe

Easy Butternut Squash and Sweet Potato Soup is a comforting dish that’s perfect for chilly days. It’s not only delicious but also packed with vitamins and nutrients. You can whip it up quickly and enjoy a warm, hearty bowl that will satisfy your cravings. With its naturally sweet flavor and creamy texture, this soup is a hit with kids and adults alike.

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 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

Directions :

Optional Roasting: Preheat your oven to 400°F (200°C). Spread the chopped butternut squash and sweet potatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 25-30 minutes until tender and slightly caramelized.
Cook the soup: In a large pot, heat the remaining olive oil over medium heat. Add the sliced onion and sauté for 5-7 minutes until soft. Add the garlic, cumin, cinnamon, chilli powder, and chilli flakes, cooking for another 1-2 minutes.
If you roasted the squash and sweet potatoes, add them to the pot. If not, add the raw butternut squash and sweet potatoes directly. Pour in the vegetable or chicken stock or water, bring to a boil, then reduce heat and simmer for 20-25 minutes until everything is tender.
Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and heat through. Season with salt and pepper to taste.

how to serve Easy Butternut Squash and Sweet Potato Soup

Serve the soup hot in bowls. For a special touch, drizzle a bit of the reserved coconut milk on top. You can also add some fresh herbs, a sprinkle of chilli flakes, or croutons for extra texture.

how to store Easy Butternut Squash and Sweet Potato Soup

Let the soup cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days. You can also freeze the soup in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container, as the soup will expand when frozen.

tips to make Easy Butternut Squash and Sweet Potato Soup

For a smoother texture, blend the soup in batches if your blender isn’t large enough.
Add a squeeze of lemon juice at the end for a bright flavor.
Adjust the spices according to your taste if you prefer it milder or spicier.

variation

You can add other vegetables like carrots or parsnips for added flavor and nutrition. If you want to make it vegan, the coconut milk gives a creamy texture without dairy.

FAQs

1. Can I use pumpkin instead of butternut squash?
Yes, pumpkin works well too! Just make sure it is peeled and chopped.

2. How can I make this soup spicier?
You can add more chilli flakes or even diced jalapeños for an extra kick!

3. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a safe choice for those with gluten sensitivities.

Easy Butternut Squash and Sweet Potato Soup

Author: alhaouil
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A comforting and nutritious soup packed with flavors, perfect for chilly days.

Instructions

Optional Roasting: Preheat your oven to 400°F (200°C). Spread the chopped butternut squash and sweet potatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 25-30 minutes until tender and slightly caramelized.
In a large pot, heat the remaining olive oil over medium heat. Add the sliced onion and sauté for 5-7 minutes until soft. Add the garlic, cumin, cinnamon, chili powder, and chili flakes, cooking for another 1-2 minutes.
If you roasted the squash and sweet potatoes, add them to the pot. If not, add the raw butternut squash and sweet potatoes directly. Pour in the vegetable or chicken stock or water, bring to a boil, then reduce heat and simmer for 20-25 minutes until everything is tender.
Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and heat through. Season with salt and pepper to taste.

Notes

For a smoother texture, blend the soup in batches if your blender isn’t large enough. Add a squeeze of lemon juice at the end for a bright flavor. Adjust spices according to taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soups
Method: Cooking
Cuisine: American