Easy Butternut Squash and Sweet Potato Soup

why make this recipe

Easy Butternut Squash and Sweet Potato Soup is a warm and comforting dish. It’s perfect for chilly days or when you need something healthy and hearty. The soup is rich in flavor and nutrients. Plus, it is simple to make and requires only a few ingredients. This recipe is great for both beginners and experienced cooks 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 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:

Optional Roasting:

1. Preheat your oven to 200°C (400°F).
2. Toss the chopped butternut squash and sweet potatoes with olive oil, salt, and pepper.
3. Spread them on a baking sheet and roast for about 25-30 minutes, until they are tender and slightly caramelized.

Cook the soup:

1. In a large pot, heat the remaining olive oil over medium heat.
2. Add the sliced onion and cook for 5-7 minutes until soft.
3. Add the garlic and cook for another minute until fragrant.
4. If you roasted the vegetables, add them now; if not, add the raw chopped butternut squash and sweet potatoes.
5. Pour in the vegetable or chicken stock.
6. Stir in the cumin, cinnamon, chili powder, and chili flakes.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the vegetables are soft.
8. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches.
9. 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 with the reserved coconut milk for a creamy finish. You can also add a sprinkle of chili flakes or fresh herbs for extra flavor.

how to store Easy Butternut Squash and Sweet Potato Soup

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove or in the microwave. You can also freeze the soup for up to 3 months. Just make sure to let it cool before transferring it to the freezer.

tips to make Easy Butternut Squash and Sweet Potato Soup

• To save time, you can use pre-chopped butternut squash and sweet potatoes from the grocery store.
• Adjust the spices in the recipe to suit your taste.
• For a creamier texture, you can add more coconut milk.

variation

Try adding other vegetables like carrots or celery for different flavors. You could also use ginger for a spicy kick, or top with croutons for added crunch.

FAQs

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

How do I make the soup spicier?
You can add more chili flakes or a dash of hot sauce to increase the heat.

Can I use other types of squash?
Yes, you can use pumpkin or acorn squash as alternatives to butternut squash in this recipe.

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