Go Back

Easy Butternut Squash & Sweet Potato Soup

A creamy and flavorful soup made from butternut squash and sweet potatoes, perfect for chilly autumn evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed (about 4 cups) Look for firm and blemish-free specimens.
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups) Choose ripe sweet potatoes for best flavor.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth Use low-sodium if preferred.
  • 1 cup coconut milk (optional for creaminess) Adds a creamy texture.
  • 2 tablespoons olive oil For sautéing.
  • to taste Salt and pepper Adjust according to preference.
Optional Toppings
  • Coconut cream For drizzling over soup.
  • Croustons Adds crunch.
  • Fresh herbs Enhances flavor.

Method
 

Preparation
  1. Start by peeling and cubing the butternut squash and sweet potatoes. Chop the onion and mince the garlic.
Sautéing
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions and sauté until they are translucent, about 5 minutes.
Cooking
  1. Stir in the minced garlic and cook for another minute.
  2. Then, add the cubed butternut squash and sweet potatoes to the pot.
  3. Add the vegetable broth, ensuring the vegetables are submerged. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender.
Blending
  1. Using an immersion blender or a regular blender (in batches), blend the soup until it's smooth and creamy.
  2. If you prefer a chunkier texture, blend only part of it.
Finishing Touches
  1. Stir in the coconut milk for added creaminess and season with salt and pepper to taste.
  2. Heat for an additional 5 minutes.
Serving
  1. Ladle the soup into bowls and add your favorite toppings like croutons or a drizzle of coconut cream.

Notes

For best results, when reheating leftovers, add a splash of vegetable broth to maintain a velvety texture. Soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.