Easy Butternut Squash and Sweet Potato Soup

As the leaves change and the crisp air settles in, there’s nothing quite like a warm bowl of soup to comfort the soul. This easy butternut squash and sweet potato soup is not only delicious but also packed with nutrients, making it an ideal dish for chilly evenings. Whether you’re a seasoned chef or a kitchen novice, this simple recipe will guide you through creating a wonderfully creamy and savory soup that’s sure to impress.

Ingredients

To prepare this inviting soup, you will need the following ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for added flavor)
• 1 teaspoon ground cumin (optional, for a hint of warmth)
• 1 teaspoon ground ginger (optional, for a touch of spice)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup coconut milk (or heavy cream for a richer taste)
• Fresh herbs (such as parsley or cilantro) for garnish

Instructions

Step 1: Prepare the Vegetables

Begin by preparing your vegetables. Peel and cube the butternut squash and sweet potatoes into evenly sized pieces to ensure they cook uniformly. Chop the onion and mince the garlic, setting them aside for later use.

Step 2: Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Step 3: Add Squash and Sweet Potatoes

With the aromatics ready, it’s time to add the cubed butternut squash and sweet potatoes to the pot. Stir to combine and cook for a few minutes, allowing the vegetables to absorb the flavors.

Step 4: Pour in the Broth

Pour the vegetable broth into the pot, ensuring the vegetables are fully submerged. If you prefer a bit of warmth, add the ground cumin and ginger at this stage. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.

Step 5: Blend the Soup

Once the vegetables are cooked through, it’s time to transform your soup into a silky smooth delight. Using an immersion blender, carefully blend the soup until creamy. Alternatively, you can transfer the soup in batches to a regular blender. Always be cautious when blending hot liquids!

Step 6: Add Coconut Milk

After blending, return the soup to the pot (if using a regular blender), and stir in the coconut milk for a creamy finish. Allow the soup to warm through for a few minutes. Season with salt and pepper to taste.

Step 7: Serve and Enjoy

Ladle the soup into bowls and garnish with fresh herbs for an added touch of freshness. This butternut squash and sweet potato soup pairs wonderfully with crusty bread, making it a complete and satisfying meal.

Nutritional Benefits

This soup is not just delightful in taste but also rich in vitamins and minerals. Butternut squash is packed with vitamin A, which is excellent for eye health, while sweet potatoes provide a good source of fiber and antioxidants. Together, they create a hearty dish that warms not only the body but also supports overall health.

Conclusion

With its vibrant colors and comforting flavors, this easy butternut squash and sweet potato soup is perfect for any occasion, whether it’s a family dinner or meal prep for the week ahead. Embrace the joys of autumn with this cozy dish that brings warmth and nourishment straight to your bowl. Enjoy!