Are you searching for that perfect bowl of warmth that practically makes itself? The kind of soup that feels like a cozy hug on a chilly evening but is so simple you can whip it up any night of the week? Well, you’ve landed in the right spot! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. For me, everything is made with heart and flavor, and I’m all about making delicious food accessible to everyone. That’s why I’m so excited to share my Easy Butternut Squash and Sweet Potato Soup with you today. It’s a recipe designed to bring maximum comfort and flavor with minimal fuss, proving that incredible meals don’t need to be complicated.
This Easy Butternut Squash and Sweet Potato Soup isn’t just a recipe; it’s a little bowl of happiness that’s surprisingly simple to create. You’re going to adore how it comes together so quickly, especially on those evenings when you’re short on time but still crave something truly delicious and nourishing. It’s become a staple in my kitchen for all the right reasons!
Quick Prep Time
Seriously, the prep time is a dream – only about 20 minutes! That means you can get this comforting soup on the table without spending hours in the kitchen. It’s perfect for a busy weeknight when you want a home-cooked meal without the stress.
Rich, Creamy Flavor
The natural sweetness of the butternut squash and sweet potatoes is just divine, beautifully complemented by a hint of warm spices like cumin and cinnamon. And that coconut milk? It gives the soup a wonderfully rich, creamy texture that feels so luxurious, even though it’s super easy to make.
Wholesome Ingredients
It’s packed with good-for-you ingredients! We’re talking tender roasted vegetables and the lovely creaminess from coconut milk. It’s a soup that nourishes you from the inside out, making it a meal you can feel genuinely good about serving.
Perfect for Any Season
While it’s a total hug-in-a-bowl during fall and winter, this soup is fantastic year-round. Its vibrant color and comforting warmth make it a delightful starter or light meal anytime you need a little pick-me-up, no matter the weather outside.
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Gathering Your Ingredients for Easy Butternut Squash and Sweet Potato Soup
Alright, let’s get down to the good stuff – the ingredients! Making this Easy Butternut Squash and Sweet Potato Soup is a breeze because it uses simple, wholesome components that you can often find right in your pantry or at your local market. I always try to pick the best quality produce I can find, as it really makes a difference in the final flavor. My goal is always to make delicious food accessible, and that starts with having clear, straightforward ingredient lists. So, gather these up, and let’s get cooking!
Essential Ingredients
| 1 small butternut squash (about 700-900g) | peeled and chopped |
| 2 sweet potatoes (about 275g) | 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 | |
| ½ teaspoon cinnamon | |
| ¼ teaspoon chilli powder | |
| 1 teaspoon chilli flakes | |
| 750 ml vegetable or chicken stock or water | |
| Salt and pepper to taste |
Step-by-Step Guide to Making Your Easy Butternut Squash and Sweet Potato Soup
Now for the fun part – bringing this delicious Easy Butternut Squash and Sweet Potato Soup to life! It’s a straightforward process that’s incredibly rewarding. We’ll start by getting those veggies ready, then bring it all together into a silky smooth, comforting soup. Trust me, the aroma filling your kitchen will be amazing!
Preparing the Vegetables
First things first, let’s get those veggies prepped. If you’re going the optional roasting route – which I highly recommend for an extra depth of flavor – preheat your oven to 190ºC (375ºF). Grab your peeled and chopped butternut squash and sweet potatoes, along with that sliced yellow onion. Toss them all into a roasting tin with the peeled garlic cloves. Drizzle everything with olive oil and give it a good sprinkle of cumin, cinnamon, chili powder, salt, and pepper. Pop it in the oven for about 30 minutes, or until they’re tender and starting to get those lovely golden edges. If you’re skipping the roasting, no worries at all! Just cut your vegetables into manageable chunks and set them aside. We’ll cook them directly in the pot later.
Cooking and Simmering
If you roasted your veggies, carefully transfer them from the roasting tin into a nice big saucepan. If you’re going straight to the pot method, add your chopped vegetables and garlic directly into the saucepan now. Pour in your 750ml of vegetable stock or water. Make sure the veggies are mostly covered – add a little more liquid if they look too crowded. Bring this mixture to a rolling boil over medium-high heat, then reduce it to a simmer. Let it bubble away gently until those vegetables are super tender when you poke them with a fork. This usually takes about 15-20 minutes if you haven’t roasted them first.
Blending for Smoothness
This is where the magic happens! Once the vegetables are perfectly tender, it’s time to blend them into a velvety smooth soup. You have a couple of options here. If you have an upright blender, be super careful when blending hot liquids – only fill it about halfway, hold the lid down firmly with a kitchen towel, and start on the lowest speed. Alternatively, an immersion blender is your best friend for this soup! Just pop it right into the pot and blend until you reach your desired smoothness. It’s so much easier and safer for hot liquids. For more tips on kitchen tools, check out these essential kitchen tools.
Finishing Touches and Seasoning
Now that you have a beautifully smooth soup base, let’s stir in that luscious full-fat coconut milk. Whisk it in gently until it’s fully incorporated. This is also the time to add those chili flakes – start with a teaspoon, but feel free to add more if you like a bit of a kick! Now, taste your soup. This is crucial! Adjust the seasoning with more spices, salt, and pepper until it tastes just right to you. If the soup seems a little too thick for your liking, just whisk in a splash more water or stock until you reach that perfect, dreamy consistency.
Serving Your Delicious Soup
And there you have it! Ladle your gorgeous, vibrant Easy Butternut Squash and Sweet Potato Soup into bowls. For an extra touch of creaminess and visual appeal, swirl a tablespoon of that reserved coconut milk on top of each serving. A sprinkle of fresh coriander adds a lovely pop of color and freshness, but it’s totally optional if cilantro isn’t your thing. Enjoy every comforting spoonful! If you love creamy soups, you might also enjoy this Roasted Tomato Basil Soup.
Tips for the Perfect Easy Butternut Squash and Sweet Potato Soup
Okay, so you’ve got the recipe for this fantastic Easy Butternut Squash and Sweet Potato Soup, but let me share a few little secrets to make it absolutely perfect every single time. These are the things I’ve learned over the years that really elevate the flavor and texture, ensuring you get that cozy, delicious bowl you’re craving.
Roasting vs. Simmering
Roasting your vegetables first, like I mentioned in the instructions, brings out a deeper, caramelized sweetness that’s just incredible. It adds a wonderful complexity to the soup. However, if you’re short on time or just prefer a slightly fresher, brighter flavor, simmering them directly in the pot works beautifully too. Both methods give you a delicious soup, but roasting is my personal favorite for that extra layer of flavor!
Achieving the Right Consistency
Sometimes, depending on your vegetables, the soup might end up a little thicker or thinner than you like. Don’t fret! If it’s too thick, just whisk in a little more vegetable stock, water, or even a splash more coconut milk until it reaches that perfect, pourable consistency. If it’s too thin, simply let it simmer gently on low heat for a few more minutes, uncovered, to allow some of the liquid to evaporate and thicken it up. Easy peasy!
Spice Level Adjustment
This soup has a lovely warmth from the spices, but everyone’s spice tolerance is different! I’ve put in amounts that I find just right, but feel free to play around. Want more heat? Add more chili flakes or a pinch more chili powder. Prefer it milder? You can always reduce or omit the chili elements. Always taste and adjust as you go – that’s the best way to get it exactly how you love it.
Ingredient Quality Matters
While this is an Easy Butternut Squash and Sweet Potato Soup, using good quality ingredients truly makes a difference. Fresh, ripe vegetables will give you the best flavor and sweetness. And using full-fat coconut milk will give you that wonderfully creamy texture that makes this soup so comforting. It doesn’t take much, but choosing well really pays off in the final taste!
Commonly Asked Questions About Easy Butternut Squash and Sweet Potato Soup
Got questions about this wonderfully comforting Easy Butternut Squash and Sweet Potato Soup? I’ve got answers! I love helping you make this recipe your own, so let’s dive into some common queries.
Can I make this soup ahead of time?
Absolutely! This soup is actually fantastic for making ahead. The flavors meld and deepen beautifully overnight, making it even tastier the next day. Just let it cool completely, then store it in an airtight container in the refrigerator. It should keep well for about 3-4 days. It’s perfect for meal prep!
What are good substitutions for coconut milk?
While full-fat coconut milk gives this soup its signature creamy richness, you can definitely swap it out. For a similar creamy texture, try full-fat oat milk or a good quality cashew cream. Unsweetened almond milk can work in a pinch, but it won’t be quite as rich. Just ensure whatever you use is unsweetened!
How do I store and reheat this soup?
Once cooled, store your soup in an airtight container in the fridge. To reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. Be careful not to boil it vigorously after adding the coconut milk, as it can sometimes separate if overheated.
Is this soup suitable for a vegetarian diet?
Yes, this soup is wonderfully vegetarian-friendly! Just make sure you use vegetable stock or water instead of chicken stock. The recipe as written, with vegetable stock, is completely vegetarian and packed with delicious plant-based goodness. It’s a hearty and satisfying meal for everyone.
Nutritional Snapshot of Easy Butternut Squash and Sweet Potato Soup
Here’s a little peek at the estimated nutritional goodness packed into this delightful Easy Butternut Squash and Sweet Potato Soup. Keep in mind these are approximate values, as actual numbers can vary a bit based on specific ingredients and portion sizes!
Estimated Nutritional Values
| Serving Size | 1 serving |
| Calories | 230kcal |
| Sugar | 5g |
| Sodium | 48mg |
| Fat | 14g |
| Saturated Fat | 10g |
| Unsaturated Fat | 4g |
| Trans Fat | 0g |
| Carbohydrates | 26g |
| Fiber | 4g |
| Protein | 3g |
| Cholesterol | 0mg |
Enjoying Your Easy Butternut Squash and Sweet Potato Soup
I really hope you adore making and eating this Easy Butternut Squash and Sweet Potato Soup as much as I do! It’s such a simple pleasure. If you give it a try, please let me know what you think! Leave a comment below, pop a rating on the recipe, or share any of your own clever tips or fun variations. I’d absolutely love to see your beautiful bowls of soup – tag me on social media! For more comforting soup ideas, check out our collection of soups.
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Easy Butternut Squash & Sweet Potato Soup: 20 Min Magic
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
This easy butternut squash and sweet potato soup is a comforting and flavorful meal. It’s simple to make and perfect for a weeknight dinner.
Ingredients
- 1 small butternut squash (about 700-900g), peeled and chopped
- 2 sweet potatoes (about 275g), 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
- ½ teaspoon cinnamon
- ¼ teaspoon chilli powder
- 1 teaspoon chilli flakes
- 750 ml vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
- Optional Roasting: Preheat oven to 190ºC (375ºF). Peel and chop butternut squash and sweet potatoes into large chunks. Slice onion. Place vegetables and garlic in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast for 30 minutes until tender and golden.
- Cook the soup: Transfer roasted vegetables to a saucepan. If not roasting, cut vegetables and place directly in the saucepan. Pour 750ml of water or stock over vegetables, ensuring they are covered. Bring to a boil and cook until vegetables are tender.
- Blend the soup until smooth.
- Stir in the coconut milk and whisk. Add chili flakes and adjust seasoning with spices, salt, and pepper. Adjust consistency with more water or stock if needed.
- Serve, swirling reserved coconut milk on top and garnishing with fresh coriander.
Notes
- Blending: Use an upright blender with caution for hot liquids, or an immersion blender directly in the saucepan.
- Spices and seasonings: Adjust amounts of spices, salt, and pepper to your preference. Taste and adjust as you cook.
- Cooking liquid: Use stock, broth, or water. Add more liquid as needed to reach desired thickness. Simmer to thicken if necessary.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230kcal
- Sugar: 5g
- Sodium: 48mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
