Butternut Squash And Sweet Potato Soup Recipe

I whipped up a bowl of Sweet Potato And Squash Soup featuring tender butternut squash and sweet potato cubes. I gently sautéed onions, garlic, and fresh ginger in olive oil before combining with a savory vegetable broth and coconut milk. The result is a delightful blend paired with crusty bread.

I recently experimented with a bowl of Butternut Squash and Sweet Potato Soup that really surprised me. I started by heating 2 tbsp olive oil in a pot before adding a chopped medium yellow onion, minced garlic, and a tbsp of grated fresh ginger.

The aroma made me realize i was onto something cool. I tossed in one medium butternut squash, peeled, seeded and cubed, along with a large sweet potato also cubed.

Then I poured in 4 cups vegetable broth and later stirred in 1 cup coconut milk, a bit of salt, black pepper, ground cumin and even a pinch of ground cinnamon. The mixture simmers into a unique blend thats both vibrant and rich in flavor.

I love the slightly sweet earthiness from the squash and potatoes. Serve this with some crusty bread and you got yourself a meal thats both interesting and a bit adventurous.

Give it a try and let me know what you think.

Why I Like this Recipe

1. I love how this soup warms me up on a cold day, and the way the creamy coconut milk mixes with the spices really makes me feel comforted.
2. I enjoy the simplicity of the recipe cause it doesn’t take long and it’s easy to follow even when i’m in a rush.
3. I really dig the hearty taste of the butternut squash and sweet potato which gives this soup a naturally sweet flavor that reminds me of home.
4. I like how the flavors blend together after simmering for a while, making each spoonful a delightful mix of spice and creaminess.

Ingredients

• Butternut Squash: This veggie is loaded with fiber and vitamins, and its natural sweetness really shines through in the soup.

  It makes the dish both creamy and healthy.

• Sweet Potato: Rich in carbohydrates and fiber, sweet potatoes add a natural sweet flavor and a bit of color.

  They are great for a healthy dose of energy.

• Onion: Adds great flavor and beneficial antioxidants.

  Its mild sweetness enhances the overall flavor profile even if its often overlooked.

• Garlic: Provides a punch of aroma along with impressive health benefits.

  Its flavor is bold yet keeps the dish balanced.

• Ginger: Gives a little zing and warmth that helps in digestion, making it a must for this soup.
• Coconut Milk: Brings a creaminess and subtle tropical taste with healthy fats to enrich every spoonful.
• Vegetable Broth: Forms the savory base of the soup, boosting all the flavors without extra calories.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium butternut squash, peeled, seeded and cubed (about 3 to 4 cups)
• 1 large sweet potato, peeled and cubed (about 2 cups)
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 4 cups vegetable broth
• 1 cup coconut milk
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/2 tsp ground cumin
• A pinch of ground cinnamon (optional)
• Crusty bread for serving

How to Make this

1. Heat the olive oil in a large pot over medium heat and add the chopped yellow onion. Cook it until it gets a little soft, about 3-4 minutes.

2. Stir in the minced garlic and grated fresh ginger, and let it cook for another minute so that the flavors blend.

3. Toss in the cubed butternut squash and sweet potato and mix well, letting them get slightly coated in the oil and spices.

4. Sprinkle in the ground cumin, black pepper, salt, and a pinch of ground cinnamon if you like. Stir everything together.

5. Pour in the vegetable broth and coconut milk, making sure the vegetables are fully covered by the liquid.

6. Increase the heat until the soup comes to a gentle simmer, then lower the heat to keep it simmering for about 20-25 minutes until the squash and sweet potato are soft.

7. Remove the pot from the heat and blend the soup until it’s smooth. You can use an immersion blender or carefully blend it in batches in a regular blender.

8. Taste the soup and add more salt or pepper if needed, stirring well to combine.

9. Return the pot to low heat to reheat the soup if needed.

10. Serve the soup warm with slices of crusty bread on the side and enjoy your comforting meal.

Equipment Needed

1. Stove
2. Large pot
3. Cutting board
4. Knife
5. Measuring spoons and cups
6. Stirring spoon
7. Immersion blender or a regular blender
8. Bowls and serving utensils for the crusty bread

FAQ

Butternut Squash And Sweet Potato Soup Recipe Substitutions and Variations

• Instead of 2 tbsp olive oil, you can use canola or vegetable oil if you dont have olive oil on hand.
• If you cant find butternut squash, try using kabocha squash or even pumpkin cubes as a decent replacement.
• For the large sweet potato, you could substitute it with a couple of carrots or even a regular white potato, though it may change the flavor a bit.
• If you dont have coconut milk, you can use heavy cream or almond milk, but remember it might make the soup a bit thicker or lighter in taste.
• Missing vegetable broth? Dissolve a bouillon cube in water and use that instead, its a pretty quick fix.

Pro Tips

1. Try roasting the butternut squash and sweet potato in a little extra olive oil in the oven for about 20 minutes before adding them to the pot. This can give the soup a deeper flavor and a slightly smoky touch.

2. Dont be afraid to adjust the spices. If you like it a tad spicier or a bit sweeter, feel free to throw in more cumin or a pinch of extra cinnamon. Taste as you go so you get it just right.

3. When blending the soup, work in smaller batches if you arent using an immersion blender. This reduces the risk of the hot soup splashing and makes the whole process way safer.

4. For a little extra crunch and flavor, toast the slices of crusty bread in a little olive oil and garlic before serving. This adds a nice texture contrast to the smooth soup.