Easy Butternut Squash and Sweet Potato Soup

If you’re looking for a cozy soup to warm your heart and fill your belly, you’ve come to the right place! This Easy Butternut Squash and Sweet Potato Soup is one of my all-time favorites. It’s rich, creamy, and packed with flavor. Plus, it comes together in just 30 minutes—perfect for busy weeknights or leisurely family gatherings. Each spoonful feels like a hug in a bowl!

What makes this soup truly special is its versatility. Whether you’re hosting friends or simply treating yourself to a nourishing meal, this soup fits the bill perfectly. And if you love to meal prep, it’s freezer-friendly too!

Why You’ll Love This Recipe

  • Quick and easy: With just 30 minutes from start to finish, this soup is perfect for those nights when time is tight.
  • Creamy goodness: The addition of coconut milk gives it a rich texture that makes every bite delightful.
  • Family-friendly: Kids love the sweet flavors of butternut squash and sweet potatoes, making it an excellent choice for picky eaters.
  • Make-ahead friendly: It stores well in the fridge or freezer, so you can enjoy it later without any hassle.
  • Flavorful spices: The warm spices bring out the natural sweetness of the vegetables, creating a comforting dish that everyone will love.
Easy

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create this delicious soup. You’ll find everything you need at your local grocery store!

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 two 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 mix things up by trying out these variations:

  • Add greens: Toss in some fresh spinach or kale during cooking for an extra nutrient boost.
  • Spice it up: If you like heat, add more chili flakes or even some diced jalapeños!
  • Blend in other veggies: Carrots or parsnips can easily be added for additional sweetness and nutrition.
  • Top it off: Garnish with toasted pumpkin seeds or crunchy croutons for added 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 chunks. This helps them cook evenly. Next, slice your onion and peel the garlic cloves. Having everything ready makes cooking smoother!

Step 2: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent—this usually takes about 5 minutes. The onions will soften nicely and release their sweet aroma, setting a delicious base for your soup!

Step 3: Add Garlic & Spices

Once your onions are soft, toss in the garlic cloves along with ground cumin, cinnamon, chili powder, and chili flakes. Stir everything together for about a minute. This step is crucial because it allows the spices to bloom, enhancing the flavor of your soup.

Step 4: Cook the Vegetables

Now it’s time to add your chopped butternut squash and sweet potatoes into the pot along with the vegetable stock or water. Bring everything to a gentle boil before reducing to a simmer. Cover the pot and let it cook until the vegetables are tender—about 20 minutes should do the trick.

Step 5: Blend Until Smooth

Once your veggies are tender, remove them from heat. Using an immersion blender (or carefully transferring batches to a regular blender), blend until smooth. If you’re using a regular blender, allow steam to escape while blending for safety. Achieving that creamy texture is what makes this Easy Butternut Squash and Sweet Potato Soup so comforting!

Step 6: Stir in Coconut Milk

After blending, return your soup to low heat and stir in the full fat coconut milk. This gives your soup its luscious creaminess! Taste and season with salt and pepper as needed before serving hot.

And there you have it—a delightful bowl of Easy Butternut Squash and Sweet Potato Soup ready to enjoy!

Pro Tips for Making Easy Butternut Squash and Sweet Potato Soup

Making this soup is a breeze, but a few simple tips can help elevate it even further. Here are some suggestions to ensure your soup turns out perfectly delicious!

  • Choose ripe vegetables: Fresh, ripe butternut squash and sweet potatoes will give your soup the best flavor. Overripe or underripe veggies can affect the taste and texture.

  • Roast for flavor: Roasting your butternut squash and sweet potatoes before adding them to the soup enhances their natural sweetness and adds a lovely depth of flavor. Toss them in olive oil, sprinkle with salt, and roast until caramelized.

  • Adjust seasoning to taste: Everyone’s palate is different! Start with the suggested spices, then tweak them according to your preference. Adding more cumin or chili powder can really help bring out the flavors.

  • Blend until smooth: For a creamy, luxurious texture, use an immersion blender or a countertop blender to puree the soup until smooth. This step is key to achieving that velvety mouthfeel.

  • Store and freeze properly: If you have leftovers (or want to make a big batch), let the soup cool completely before transferring it to airtight containers. It freezes well for up to three months—just thaw before reheating!

How to Serve Easy Butternut Squash and Sweet Potato Soup

Serving this delightful soup can be as fun as making it! A few thoughtful touches can turn this cozy dish into something special for family dinners or gatherings with friends.

Garnishes

  • Pumpkin seeds: Toasted pumpkin seeds add a crunchy texture and nutty flavor that contrasts beautifully with the creamy soup.

  • Fresh herbs: A sprinkle of fresh parsley or cilantro can brighten up your bowl and add a pop of color while enhancing the overall freshness of the dish.

  • Coconut cream: Drizzling a bit of reserved coconut milk on top not only looks beautiful but also adds an extra layer of creaminess.

Side Dishes

  • Crusty bread: A slice of warm, crusty bread is perfect for dipping into your soup. It complements the rich flavors wonderfully while providing a satisfying crunch.

  • Mixed green salad: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette offers a refreshing contrast to the richness of the soup.

  • Roasted vegetables: Pairing your soup with roasted seasonal vegetables like Brussels sprouts or carrots brings additional nutrients and makes for a hearty meal.

  • Grilled cheese sandwiches: The classic combination of grilled cheese pairs exquisitely with this soup. The gooey melted cheese adds comfort that everyone loves!

Enjoy creating this comforting Easy Butternut Squash and Sweet Potato Soup—its warmth will surely bring smiles around your table!

Easy

Make Ahead and Storage

This Easy Butternut Squash and Sweet Potato Soup is perfect for meal prep, allowing you to enjoy a comforting bowl any day of the week. It stores beautifully, making it a great option for busy schedules.

Storing Leftovers

  • Allow the soup to cool completely before storing.
  • Transfer to an airtight container and refrigerate.
  • Consume within 3-5 days for the best flavor and freshness.

Freezing

  • Portion the soup into freezer-safe containers or bags.
  • Leave some space at the top as it will expand when frozen.
  • Label with the date and freeze for up to 3 months.

Reheating

  • Thaw overnight in the refrigerator if frozen.
  • Reheat on the stove over medium heat, stirring occasionally until warmed through.
  • Alternatively, use a microwave-safe bowl and heat in 1-minute intervals, stirring between each.

FAQs

Here are some common questions about this delicious soup recipe!

Can I make this Easy Butternut Squash and Sweet Potato Soup ahead of time?

Absolutely! This soup can be made ahead and stored in the refrigerator for several days or even frozen for later enjoyment, making it ideal for meal prep.

What can I substitute for vegetable stock in this Easy Butternut Squash and Sweet Potato Soup?

If you don’t have vegetable stock on hand, water works perfectly fine. You may want to enhance the flavor by adding extra seasonings or herbs while cooking.

Is this Easy Butternut Squash and Sweet Potato Soup vegan-friendly?

Yes! This recipe is entirely plant-based as it uses coconut milk and vegetable stock, ensuring it’s vegan-friendly without compromising on creaminess or taste.

How can I add more protein to my Easy Butternut Squash and Sweet Potato Soup?

To boost protein, consider adding cooked lentils or chickpeas. You can stir them in during the last few minutes of cooking for a hearty addition.

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

Certainly! Feel free to experiment with other root vegetables like carrots or parsnips to customize your soup according to your taste preferences.

Final Thoughts

I hope you enjoy making this warm and cozy Easy Butternut Squash and Sweet Potato Soup as much as I do! It’s such a comforting dish that fills your kitchen with delightful aromas. Whether you’re enjoying it on a chilly evening or prepping meals for the week ahead, this soup is sure to bring joy to your table. Happy cooking!

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Easy Butternut Squash and Sweet Potato Soup

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Warm up this season with a comforting bowl of Easy Butternut Squash and Sweet Potato Soup. This delightful recipe combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices, creating a creamy, rich soup that’s both satisfying and nourishing. In just 30 minutes, you can prepare a wholesome meal that’s perfect for busy weeknights or cozy family gatherings. Plus, it’s freezer-friendly, so you can enjoy it anytime! With its vibrant flavor profile and smooth texture, this soup is sure to become a favorite in your kitchen.

  • Author: Mckenna
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves approximately 4 people 1x
  • Category: Soup
  • Method: Cooking
  • Cuisine: American

Ingredients

Scale
  • 1 small butternut squash (peeled and chopped)
  • 2 sweet potatoes (peeled and chopped)
  • 1 yellow onion (sliced)
  • 3 cloves garlic (peeled)
  • 2 tablespoons olive oil
  • 400 ml full-fat coconut milk
  • 750 ml vegetable stock or water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1 teaspoon chili flakes
  • Salt and pepper to taste

Instructions

  1. Peel and chop the butternut squash and sweet potatoes into even chunks. Slice the onion and peel the garlic.
  2. In a large pot, heat olive oil over medium heat. Sauté the onion until translucent (about 5 minutes).
  3. Add garlic, cumin, cinnamon, chili powder, and chili flakes; stir for one minute until fragrant.
  4. Incorporate butternut squash and sweet potatoes along with vegetable stock or water. Bring to a gentle boil, then reduce to simmer for about 20 minutes until vegetables are tender.
  5. Blend the mixture until smooth using an immersion blender or regular blender.
  6. Stir in coconut milk over low heat, season with salt and pepper to taste. Serve hot.

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 270
  • Sugar: 9g
  • Sodium: 375mg
  • Fat: 15g
  • Saturated Fat: 13g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 7g
  • Protein: 4g
  • Cholesterol: 0mg

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