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The first hints of autumn. As the leaves turn to shades of crisp amber and gold, my mind wanders to memories of my grandmother’s kitchen, a haven of warmth where soups and stews bubbled on the stove. One day, as we rummaged through a veggie box from a local farmer, we discovered a butternut squash nestled quietly amongst the rest. Inspired, we whipped up a warm, vibrant soup by pairing it with sweet potatoes — a match made in culinary heaven!
The aroma that filled our cozy kitchen was nothing short of heavenly. Imagine the sweet, nutty scent of roasted squash mingling with warm spices, creating a tapestry of comfort that wrapped around us like a favorite blanket. This Easy Butternut Squash and Sweet Potato Soup quickly became a family favorite, and I’m thrilled to share it with you, dear friends. Its creamy texture is delightful on the tongue, not to mention the lovely flavors that play a little dance on your palate. You’ll want to make this soup your own — I promise, you’ll fall in love just like I did!
Why You’ll Love This Recipe
- Easy to make: Just a handful of ingredients and minimal fuss, perfect for those busy weeknights.
- Delicious & Nutritious: Packed with vitamins and minerals; it’s wholesome comfort food at its finest!
- Crowd-pleaser: Whether family or guests, everyone will want a second helping of this dreamy bowl of goodness.
- Versatile: Pair it with crusty bread for a light dinner or indulge with some grilled cheese sandwiches for a nostalgic treat!
- Make it your own: Plenty of ways to customize it with flavors, heat, or toppings!
Ingredients
1 small butternut squash (about 700-900g or 2-3 cups) (peeled and chopped)
Tip: Choose a firm squash with smooth skin for the best flavor.2 sweet potatoes (about 275g or 2 cups) (peeled and chopped)
Tip: Look for vibrant orange ones; they’ll add sweetness and nutrients!1 yellow onion (sliced)
Tip: The sweeter the onion, the better – it adds depth to our soup!3 cloves garlic (peeled)
Tip: Go for the fresh stuff – it packs a fragrant punch!2 tablespoons olive oil
Tip: A good quality extra-virgin olive oil enhances the richness!400 ml tin full-fat coconut milk (reserve 2 tablespoons for serving)
Tip: The creaminess of coconut milk complements our flavors beautifully!1 teaspoon ground cumin
Tip: Adds warm, earthy notes that are just delightful!1/2 teaspoon cinnamon
Tip: Trust me, this cozy spice takes the soup to the next level!1/4 teaspoon chili powder
Tip: Adjust according to your spice tolerance – a little heat goes a long way!1 teaspoon chili flakes
Tip: Sprinkle on top for an extra pop of flavor!750 ml vegetable or cicken stock or water
Tip: A quality stock will elevate your soup’s flavor!Salt and pepper to taste
Tip: Always taste as you go — seasoning is key to balance!
Full recipe card is below.
How to Make It
Optional Roasting:
- Roast the veggies: If you have a few extra minutes, roasting the butternut squash and sweet potatoes brings out their natural sweetness. Toss the chopped veggies in olive oil, a pinch of salt, and roast at 200°C (400°F) for about 25-30 minutes until they’re tender and caramelized. The fragrance will envelop your kitchen in a cozy hug!
Cook the Soup:
Sauté the onion: In a large pot, heat the olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. The smell alone will make your heart skip a beat!
Add garlic: Toss in the garlic and sauté for another minute until fragrant. Pay attention — the magic of garlic is a glorious thing!
Combine the vegetables: Add in the roasted butternut squash and sweet potatoes (if you chose to roast them). Stir everything together and bask in that beautiful color!
Spice it up: Sprinkle in the ground cumin, cinnamon, chili powder, and chili flakes. Let the spices mingle for about two minutes; it’ll be hard to resist sneaking a taste!
Pour the stock: Add the vegetable or chicken stock (or water) and bring everything to a gentle simmer for about 15 minutes. This allows the flavors to deepen and develop. Oh, my goodness, the anticipation!
Blend away: Using an immersion blender, puree the mixture until it’s velvety smooth. If you don’t have an immersion blender, carefully transfer it to a regular blender in batches. Watch for steam — we don’t want any splatters!
Finish with coconut milk: Stir in the coconut milk, taste, and adjust the seasoning with salt and pepper. If you’re feeling fancy, drizzle a bit of reserved coconut milk on top before serving.
Pro Tips for Success
- Fresh Ingredients: The fresher your veggies, the tastier your soup will be!
- Season little by little: Start with less salt; you can always add more to suit your taste.
- Quality Oils: Invest in a good olive oil — it makes all the difference in flavor.
- Thicker Soup: For a thicker texture, omit some of the stock or add more roasted veggies.
Flavor Variations
- Herbs: Add fresh herbs like thyme or sage for a more earthy flavor.
- Heat: For spice lovers, add diced jalapeño or cayenne pepper!
- Fruit: A splash of apple or pear juice can enhance the sweetness!
Serving Suggestions
Serve this soup piping hot in a cozy bowl, topped with a swirl of coconut milk and a sprinkle of chili flakes. Pair it with crusty sourdough or a grilled cheese sandwich for the ultimate comfort meal. A warm chai or spiced apple cider on the side will complete your fall feast perfectly!
Make-Ahead & Storage
Make this soup on a Sunday and enjoy it throughout the week! It can be stored in the fridge for up to 4 days. Just let it cool completely before transferring it to an airtight container. If you’re preparing ahead for a gathering, you can even make it two days in advance — just reheat when it’s time to serve!
Leftovers
Leftover soup can be repurposed in creative ways. Use it as a sauce over roasted chicken, or add it to pasta for a creamy twist. You can even dollop it onto baked potatoes or use it as a base for a casserole. Trust me; you’ll be amazed at how versatile this soup can be!
Freezing
Yes, this soup freezes beautifully! Portion into freezer-safe bags or containers, leaving a little room for expansion. When it’s time to enjoy again, thaw it overnight in the fridge and reheat. A cozy bowl of soup, any day of the year — can you imagine anything better?
Reheating
For the best results, reheat your soup on the stovetop over low heat, stirring gently until warmed through. If you’re in a hurry, the microwave works, too — just be sure to cover it and stir occasionally to ensure even heating.
FAQs
Can I use other types of squash?
Absolutely! Acorn or pumpkin can be used in place of butternut squash for a slightly different flavor.
Is there a vegan option?
Yes! This recipe is naturally vegan because of the coconut milk!
Can I add protein?
Definitely! Shredded chicken or chickpeas can be added for a heartier meal.
How do I make it spicier?
If you like heat, add more chili powder or some diced jalapeños!
Final Thoughts
As the seasons change, so do our cravings, and I hope this Easy Butternut Squash and Sweet Potato Soup finds its way into your home and your heart. Sharing a delicious bowl of soup is indeed one of life’s greatest pleasures, and I just know this recipe will become a cherished tradition for you, too. So grab your apron and let’s create something warm and wonderful together. Happy cooking, dear friends!
Butternut Squash and Sweet Potato Soup
Ingredients
Method
- If you have a few extra minutes, roasting the butternut squash and sweet potatoes brings out their natural sweetness. Toss the chopped veggies in olive oil, a pinch of salt, and roast at 200°C (400°F) for about 25-30 minutes until they’re tender and caramelized.
- In a large pot, heat the olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
- Toss in the garlic and sauté for another minute until fragrant.
- Add in the roasted butternut squash and sweet potatoes (if you chose to roast them). Stir everything together.
- Sprinkle in the ground cumin, cinnamon, chili powder, and chili flakes. Let the spices mingle for about two minutes.
- Add the vegetable or chicken stock (or water) and bring everything to a gentle simmer for about 15 minutes.
- Using an immersion blender, puree the mixture until it’s velvety smooth. If you don’t have an immersion blender, carefully transfer it to a regular blender in batches.
- Stir in the coconut milk, taste, and adjust the seasoning with salt and pepper. Drizzle a bit of reserved coconut milk on top before serving.
