Butternut Squash Sweet Potato Soup: A Delicious & Healthy Recipe

Butternut squash sweet potato soup: just the name conjures up images of cozy autumn evenings, doesn’t it? Imagine a bowl of creamy, vibrant orange goodness, warming you from the inside out. This isn’t just any soup; it’s a hug in a bowl, a symphony of sweet and savory notes that dance on your palate.

Root vegetables like butternut squash and sweet potatoes have been staples in cuisines around the world for centuries, providing sustenance and comfort. While the exact origins of combining them into a soup are harder to pinpoint, the pairing feels inherently natural. Both vegetables offer a subtle sweetness that complements each other beautifully, creating a flavor profile that’s both familiar and exciting.

What makes butternut squash sweet potato soup so universally loved? It’s the perfect combination of flavors, of course! The sweetness of the squash and potato is balanced by savory herbs and spices, creating a complex and satisfying taste. But beyond the taste, it’s incredibly versatile. It can be served as a light lunch, a comforting dinner, or even a sophisticated starter for a dinner party. Plus, it’s incredibly easy to make, making it a weeknight winner for busy families. And let’s not forget the health benefits! Packed with vitamins and antioxidants, this soup is as good for you as it tastes. So, grab your favorite soup pot, and let’s get cooking!

this RECIPE

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 large sweet potato (about 1 pound), peeled and cubed
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/4 cup heavy cream or coconut milk (optional, for creaminess)
• Optional toppings: toasted pumpkin seeds, croutons, a swirl of cream, chopped fresh parsley, a drizzle of maple syrup

Preparing the Vegetables:

Okay, let’s get started! The first thing we need to do is prep our veggies. This part takes a little bit of time, but it’s crucial for a smooth and flavorful soup. Trust me, it’s worth it!

1. Peel and chop the onion: Grab your large yellow onion and carefully peel off the outer layers. Then, using a sharp knife, chop it into small, even pieces. We want it to cook evenly and melt into the soup nicely.
2. Mince the garlic: Peel the garlic cloves and mince them finely. You can use a garlic press if you have one, or just chop them as small as you can. Garlic adds a wonderful aromatic depth to the soup.
3. Prepare the butternut squash: This is probably the most challenging part, but don’t worry, you can do it! First, carefully peel the butternut squash. A vegetable peeler works best for this. Then, cut the squash in half lengthwise and scoop out the seeds and stringy pulp. Finally, chop the squash into roughly 1-inch cubes. Try to keep the pieces relatively uniform in size so they cook evenly.
4. Prepare the sweet potato: Peel the sweet potato and chop it into roughly 1-inch cubes, similar to the butternut squash. Sweet potato adds a lovely sweetness and creamy texture to the soup.

Sautéing and Simmering:

Now that our vegetables are prepped, it’s time to build the flavor base of our soup. This involves sautéing the onion and garlic, then adding the squash and sweet potato to simmer in broth and spices. This is where the magic happens!

1. Sauté the onion and garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Add the squash and sweet potato: Add the cubed butternut squash and sweet potato to the pot. Stir to coat the vegetables with the olive oil and onion-garlic mixture.
3. Add broth and spices: Pour in the vegetable broth (or chicken broth, if using). Add the ground ginger, cinnamon, and nutmeg. Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
4. Bring to a boil, then simmer: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the squash and sweet potato are very tender and easily pierced with a fork. The longer it simmers, the more the flavors will meld together.

Blending and Finishing:

Almost there! Now we need to blend the soup until it’s smooth and creamy. This is where an immersion blender comes in handy, but a regular blender works just as well (just be careful when blending hot liquids!). Then, we’ll add the final touches to make it extra delicious.

1. Blend the soup: Carefully remove the pot from the heat. If using an immersion blender, insert it directly into the pot and blend until the soup is completely smooth. If using a regular blender, let the soup cool slightly before transferring it in batches to the blender. Be sure to vent the blender lid to allow steam to escape and prevent explosions. Blend until smooth.
2. Return to the pot: If you used a regular blender, carefully pour the blended soup back into the pot.
3. Add cream (optional): If you want a creamier soup, stir in the heavy cream or coconut milk. This adds richness and a velvety texture.
4. Adjust seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spices to your liking. You can also add a squeeze of lemon juice for a touch of brightness.
5. Heat through: Heat the soup through gently over low heat. Do not boil.

Serving and Toppings:

Finally, the best part – serving and enjoying your delicious butternut squash sweet potato soup! Get creative with your toppings to add extra flavor and texture.

1. Ladle into bowls: Ladle the soup into bowls.
2. Add toppings (optional): Garnish with your favorite toppings. Some suggestions include:
   • Toasted pumpkin seeds for a crunchy texture and nutty flavor.
   • Croutons for added texture and heartiness.
   • A swirl of cream or coconut milk for extra richness.
   • Chopped fresh parsley for a pop of color and freshness.
   • A drizzle of maple syrup for a touch of sweetness.
3. Serve immediately: Serve the soup immediately and enjoy! This soup is also delicious served with a side of crusty bread for dipping.

Tips and Variations:

Here are a few extra tips and variations to make this soup even more amazing:

• Roast the vegetables: For an even deeper flavor, roast the butternut squash and sweet potato before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
• Add other vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or apples.
• Spice it up: For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
• Make it vegan: To make this soup vegan, use vegetable broth and coconut milk instead of heavy cream.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Enjoy your homemade Butternut Squash Sweet Potato Soup!

Conclusion:

And there you have it! This butternut squash sweet potato soup is more than just a recipe; it’s an experience. It’s a warm hug on a chilly evening, a burst of vibrant flavor in every spoonful, and a surprisingly healthy and satisfying meal that will leave you feeling good from the inside out. I truly believe this is a must-try recipe for anyone looking to add a touch of autumnal magic to their kitchen.

Why is it a must-try? Because it’s incredibly easy to make, even for beginner cooks. The ingredients are readily available, and the steps are straightforward. But more importantly, the flavor combination is simply divine. The sweetness of the butternut squash and sweet potato perfectly complements the subtle spices, creating a symphony of tastes that will tantalize your taste buds. Plus, it’s packed with vitamins and nutrients, making it a guilt-free indulgence.

But the beauty of this recipe lies in its versatility. Feel free to experiment and make it your own! For a creamier texture, add a swirl of coconut milk or heavy cream before serving. If you’re feeling adventurous, try adding a pinch of cayenne pepper for a touch of heat. A squeeze of lime juice can also brighten up the flavors and add a zesty twist.

Serving Suggestions:

* Serve it with a dollop of Greek yogurt or sour cream and a sprinkle of toasted pumpkin seeds for added texture and flavor.
* Pair it with a grilled cheese sandwich or a crusty piece of bread for a complete and satisfying meal.
* For a more elegant presentation, garnish it with a sprig of fresh thyme or rosemary.
* You can even transform it into a sophisticated appetizer by serving it in small shot glasses.

Variations:

* For a vegan version, simply use vegetable broth instead of chicken broth and omit the dairy toppings.
* Add other vegetables like carrots, celery, or apples for a more complex flavor profile.
* Roast the butternut squash and sweet potato before blending for a deeper, more caramelized flavor.
* If you’re short on time, you can use canned butternut squash puree and sweet potato puree. Just be sure to adjust the seasoning accordingly.
* Spice it up with different spices like ginger, cumin, or coriander.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s the perfect way to celebrate the flavors of fall and create a warm and comforting meal for yourself and your loved ones.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a culinary masterpiece. And most importantly, don’t forget to have fun! Cooking should be an enjoyable experience, so relax, experiment, and let your creativity flow.

Once you’ve made this delicious butternut squash sweet potato soup, I would absolutely love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Did you add any special ingredients? Did you make any substitutions? What did you think of the flavor? Your feedback is invaluable and helps me to create even better recipes in the future. Happy cooking!