Why Make This Recipe
Easy Butternut Squash and Sweet Potato Soup is a wonderful dish for anyone looking for a warm, comforting meal. It is not only delicious but also nutritious. Butternut squash and sweet potatoes bring a rich flavor and sweetness to the soup, while coconut milk adds a creamy texture. Perfect for chilly days, this soup is also vegan-friendly and can be made with just a few simple ingredients. It’s a great way to enjoy healthful vegetables and can be prepared quickly!
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: Preheat your oven to 200°C (400°F). Spread the chopped butternut squash and sweet potatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes until tender.
Cook the Soup: In a large pot, heat the remaining olive oil over medium heat. Add the sliced onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute. If you roasted the vegetables, add them to the pot. If not, directly add the chopped butternut squash and sweet potatoes. Pour in the coconut milk and stock or water. Add cumin, cinnamon, chili powder, and chili flakes. Bring to a simmer and cook for about 20 minutes.
Blend the soup until smooth using an immersion blender or by transferring it to a regular blender in batches. Taste and adjust the seasoning with salt and pepper.
How to Serve Easy Butternut Squash and Sweet Potato Soup
Serve the soup hot in bowls, drizzled with the reserved coconut milk for a decorative touch. You can also top it with fresh herbs or croutons for added texture. This soup pairs well with crusty bread or a fresh salad for a complete meal.
How to Store Easy Butternut Squash and Sweet Potato Soup
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4-5 days. If you want to keep it longer, you can freeze it for up to three months. Just be sure to let it cool before freezing.
Tips to Make Easy Butternut Squash and Sweet Potato Soup
- If you like a spicier soup, feel free to add more chili flakes or even some diced fresh chili.
- For a little more depth of flavor, consider adding a splash of soy sauce or tamari when blending.
- You can substitute other vegetables like carrots or parsnips for variety.
Variation
For a non-vegan option, you can replace the coconut milk with heavy cream. You can also add cooked lentils or beans for extra protein.
FAQs
1. Can I use canned butternut squash?
Yes, you can use canned butternut squash to save time. Just be sure to drain and rinse it before adding it to the pot.
2. How can I make this soup thicker?
If you want a thicker soup, you can blend in more roasted vegetables or reduce the amount of stock you use.
3. Is this soup suitable for meal prep?
Absolutely! This soup keeps well in the fridge and also freezes nicely, making it perfect for meal prep.
Easy Butternut Squash and Sweet Potato Soup
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
- Diet: Vegan
Description
A warm and comforting soup made with butternut squash, sweet potatoes, and coconut milk, perfect for chilly days.
Ingredients
- 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 (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
Instructions
- Preheat your oven to 200°C (400°F). Spread the chopped butternut squash and sweet potatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes until tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the sliced onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
- If you roasted the vegetables, add them to the pot. If not, directly add the chopped butternut squash and sweet potatoes. Pour in the coconut milk and stock or water. Add cumin, cinnamon, chili powder, and chili flakes. Bring to a simmer and cook for about 20 minutes.
- Blend the soup until smooth using an immersion blender or by transferring it to a regular blender in batches. Taste and adjust the seasoning with salt and pepper.
- Serve hot in bowls, drizzled with the reserved coconut milk, and optionally top with fresh herbs or croutons.
Notes
For a non-vegan option, replace coconut milk with heavy cream. Add chili for spiciness or soy sauce for depth of flavor.