Best Butternut Squash Sweet Potato Soup

Why Make This Recipe

Butternut squash and sweet potato soup is a tasty and warm dish that’s perfect for any time of year. This soup is not only delicious but also packed with vitamins and nutrients. The combination of sweet potatoes and butternut squash creates a creamy texture and a hint of sweetness that satisfies any craving. Plus, it is simple to make, making it a great choice for busy weeknights or cozy gatherings.

How to Make Best Butternut Squash Sweet Potato Soup

Ingredients:

• 1 butternut squash, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• Optional toppings: pumpkin seeds, fresh herbs, cream

Directions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, then sauté until the onion is translucent.
2. Add butternut squash and sweet potatoes, cooking for about 5 minutes.
3. Pour in the vegetable broth and bring it to a boil.
4. Reduce the heat, then add salt, pepper, cinnamon, and nutmeg. Let it simmer for 20-25 minutes until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Serve warm, topped with your choice of optional ingredients.

How to Serve Best Butternut Squash Sweet Potato Soup

Serve the soup warm in bowls. You can add optional toppings such as pumpkin seeds, fresh herbs, or a swirl of cream for extra flavor. It pairs well with crusty bread or a simple green salad.

How to Store Best Butternut Squash Sweet Potato Soup

If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.

Tips to Make Best Butternut Squash Sweet Potato Soup

• If you prefer a chunkier soup, you can blend only half of it, leaving some pieces for texture.
• Adjust the seasoning according to your taste; you can add more spices if you like it spicier.
• For a creamier texture, add a splash of heavy cream or coconut milk before serving.

Variation

You can easily customize this recipe by adding other vegetables like carrots or bell peppers for different flavors. Consider adding a pinch of cayenne pepper for a hint of heat, or a teaspoon of maple syrup for extra sweetness.

FAQs

1. Can I make this soup ahead of time?
Yes, you can make this soup a day or two in advance. Just store it in the refrigerator and reheat it when you’re ready to serve.

2. Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables work great in this recipe. Just make sure to peel and cube them as directed.

3. Is this soup vegan?
Yes, this butternut squash sweet potato soup is vegan as long as you use vegetable broth and skip the cream topping.

Butternut Squash Sweet Potato Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Vegan

Calories: 220

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 butternut squash, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil

Optional Toppings

• pumpkin seeds For topping
• fresh herbs For topping
• cream For topping

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add onion and garlic, then sauté until the onion is translucent.

Cooking

1. Add butternut squash and sweet potatoes, cooking for about 5 minutes.
2. Pour in the vegetable broth and bring it to a boil.
3. Reduce the heat, then add salt, pepper, cinnamon, and nutmeg.
4. Let it simmer for 20-25 minutes until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth.

Serving

1. Serve warm, topped with your choice of optional toppings.

Notes

For a chunkier soup, blend only half of it, leaving some pieces for texture. Adjust seasoning according to taste; you can add more spices if desired. For a creamier texture, add a splash of heavy cream or coconut milk before serving.