As the seasons change and the temperatures drop, there’s nothing quite as comforting as a warm bowl of Butternut Squash Sweet Potato Soup. This creamy, cozy soup blends the natural sweetness of roasted butternut squash and sweet potatoes with aromatic spices, creating a delightful dish that will keep you warm on chilly days. Perfect for a weeknight dinner or a cozy gathering, this soup is not only delicious but also packed with nutrients.
Ingredients:
1 butternut squash, peeled and cubed
2 sweet potatoes, peeled and cubed
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp chili powder
4 cups vegetable broth
1 can (400ml) coconut milk (reserve 2 tbsp for garnish)
1 tsp chili flakes (optional)
Salt and pepper, to taste
Fresh coriander, chopped (for garnish)
Directions:
Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Vegetables: Toss the butternut squash, sweet potatoes, sliced onion, and peeled garlic in olive oil. Add the ground cumin, cinnamon, and chili powder, ensuring the vegetables are evenly coated.
Roast the Vegetables: Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for about 30 minutes, or until they are tender and caramelized.
Blend the Soup: Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
Make it Creamy: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches.
Add Coconut Milk: Stir in the coconut milk and season with salt, pepper, and optional chili flakes to taste.
Serve and Garnish: Ladle the soup into bowls, swirl in the reserved coconut milk, and garnish with fresh coriander.
Serving Tips:
Garnish: Enhance the presentation and flavor by garnishing each bowl with a swirl of reserved coconut milk and a sprinkle of fresh chopped coriander. You can also add a dash of chili flakes for a pop of color and a hint of spice.
Pair with Bread: This soup pairs wonderfully with crusty bread, dinner rolls, or garlic bread. Consider serving it with a side of homemade croutons for added texture.
Add Protein: For a heartier meal, consider adding a protein source like roasted chickpeas, lentils, or shredded chicken. You can also stir in cooked quinoa or rice.
Serve with a Salad: Complement the soup with a fresh side salad. A simple green salad with a lemon vinaigrette or a roasted vegetable salad would work beautifully.
Temperature: This soup can be served hot or warm. If you prefer, you can let it cool slightly and enjoy it at room temperature.
Storage Tips:
Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5 days.
Freezing: This soup freezes well! Portion it into freezer-safe containers or zip-top bags, leaving some space for expansion. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, place the soup in a pot over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave in individual servings. If the soup thickens during storage, add a little vegetable broth or water to reach your desired consistency.
Avoid Overcooking: When reheating, avoid boiling the soup to maintain its creamy texture and prevent separation of the coconut milk.
Related Recipes:
- Butternut Squash Casserole
- Yellow Squash Casserole Recipe
- Maple Pecan Goat Cheese Roasted Acorn Squash
FAQs:
Can I make this soup ahead of time?
Yes, you can make this Butternut Squash Sweet Potato Soup ahead of time! It stores well in the refrigerator for up to 5 days. Just allow it to cool completely before transferring it to an airtight container. Reheat gently before serving.
Can I substitute the coconut milk?
Yes, if you’re not a fan of coconut milk, you can substitute it with heavy cream, cashew cream, or any other plant-based milk. Keep in mind that using a different milk will alter the flavor slightly, but it will still result in a creamy soup.
Is this soup gluten-free?
Yes, this Butternut Squash Sweet Potato Soup is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. Just be sure to check the labels on your vegetable broth and any other added ingredients to ensure they are gluten-free.
Can I add other vegetables to the soup?
Absolutely! Feel free to customize the soup by adding other vegetables such as carrots, parsnips, or even some greens like spinach or kale. Just be sure to adjust the cooking time as needed for different vegetables to ensure everything is tender and well-cooked.
Conclusion:
This Butternut Squash Sweet Potato Soup is an easy and satisfying dish that highlights the best of fall flavors. With its creamy texture, aromatic spices, and delightful sweetness, it’s a perfect addition to your fall and winter meal rotation. So, grab your ingredients, and let’s get cooking!
📖 Recipe:
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Butternut Squash Sweet Potato Soup
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegan
Description
Indulge in a cozy bowl of Butternut Squash Sweet Potato Soup, a creamy and nutritious dish perfect for chilly days. This recipe features roasted butternut squash and sweet potatoes, spiced with cumin and chili powder for a warm, comforting flavor. Enjoy a wholesome, vegan-friendly soup that’s easy to make and packed with deliciousness. Perfect for meal prep, this soup can be made ahead and stored for a quick lunch or dinner option.
Ingredients
1 butternut squash, peeled and cubed
2 sweet potatoes, peeled and cubed
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp chili powder
4 cups vegetable broth
1 can (400ml) coconut milk (reserve 2 tbsp for garnish)
1 tsp chili flakes (optional)
Salt and pepper, to taste
Fresh coriander, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Toss the butternut squash, sweet potatoes, onion, and garlic with olive oil, cumin, cinnamon, and chili powder. Spread on a baking sheet and roast for 30 minutes, or until vegetables are tender and caramelized.
- Transfer the roasted vegetables to a large pot, add the vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches).
- Stir in the coconut milk and adjust seasoning with salt, pepper, and chili flakes.
- Serve with a swirl of reserved coconut milk and garnish with fresh coriander.
Notes
For added protein, consider mixing in cooked lentils or quinoa.
This soup can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Adjust spices according to your taste preference; feel free to add more chili flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American (with a hint of global influence)
Nutrition
- Serving Size: 8 servings
- Calories: 230 kcal
