why make this recipe
Easy Butternut Squash and Sweet Potato Soup is a comforting dish that warms you up on chilly days. It’s healthy, full of flavor, and very simple to prepare. This soup is not only tasty but also packed with nutrients from the vegetables. Plus, it’s vegan-friendly, making it suitable for many diets. You can enjoy it as a light meal or as a starter, and it’s great for meal prep.
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 tsp 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 200°C (400°F). Spread the chopped butternut squash and sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for about 25 minutes or until tender. This step adds extra flavor, but you can skip it if you are short on time.
Cook the Soup: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and cook until soft, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant. Then, add the roasted or raw butternut squash and sweet potatoes, ground cumin, cinnamon, chilli powder, and chilli flakes. Stir for about a minute.
Pour in the vegetable or chicken stock, and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
Once cooked, use an immersion blender to puree the soup until smooth. Stir in the coconut milk, reserving 2 tablespoons for serving, 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. Drizzle the reserved coconut milk on top for a creamy finish. You can also garnish with some chopped fresh herbs, like parsley or coriander, or add a sprinkle of chilli flakes for a little kick.
how to store Easy Butternut Squash and Sweet Potato Soup
Let the soup cool completely before storing. Place it in an airtight container and keep it in the fridge for up to 4 days. You can also freeze the soup in a freezer-safe container for up to 3 months. Thaw before reheating and enjoy!
tips to make Easy Butternut Squash and Sweet Potato Soup
- If you like your soup spicy, feel free to add more chilli flakes or even some sliced fresh chilli while cooking.
- For added texture, consider topping the soup with toasted pumpkin seeds or croutons before serving.
- Using homemade vegetable stock can enhance the flavor of the soup even more.
variation
You can add other vegetables like carrots or parsnips for extra flavor and nutrition. Substituting some of the coconut milk with vegetable broth will give you a lighter soup.
FAQs
Can I use other types of squash for this soup?
Yes! You can use other types of squash, such as acorn or kabocha, instead of butternut squash.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Just make sure to let it cool completely before storing it in freezer-safe containers.
Can I make this soup without coconut milk?
Yes, you can replace the coconut milk with cream or a non-dairy milk of your choice for a different flavor and texture.
Easy Butternut Squash and Sweet Potato Soup
Ingredients
Main Ingredients
- 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped
- 2 medium sweet potatoes (about 275g or 2 cups), peeled and chopped
- 1 medium 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
Instructions
Preparation
- Optional Roasting: Preheat your oven to 200°C (400°F). Spread the chopped butternut squash and sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for about 25 minutes or until tender.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and cook until soft, about 5 minutes.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Add the roasted or raw butternut squash and sweet potatoes, ground cumin, cinnamon, chilli powder, and chilli flakes. Stir for about a minute.
Cooking
- Pour in the vegetable or chicken stock, and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
- Once cooked, use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk, reserving 2 tablespoons for serving, and heat through.
- Season with salt and pepper to taste.
Notes
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