Description
This comforting Butternut Squash & Sweet Potato Soup combines the natural sweetness of roasted autumn vegetables with warm spices and creamy coconut milk or heavy cream, creating a smooth, velvety, and flavorful bowl perfect for chilly days. Easy to make on the stovetop, it’s a nutritious and wholesome vegetarian soup that can be enjoyed as a starter or main dish.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 small onion, chopped
- 3 cloves garlic, minced
Liquids and Fats
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 tablespoon butter (optional)
Spices & Flavorings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon maple syrup (optional)
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
Garnish
- Pumpkin seeds or fresh herbs for garnish (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Vegetables and Broth: Add the cubed butternut squash and sweet potatoes into the pot with the vegetables. Pour in the vegetable broth and bring the mixture to a boil.
- Simmer: Reduce the heat to low and simmer the soup for 20 to 25 minutes, or until the butternut squash and sweet potatoes are tender when pierced with a fork.
- Puree the Soup: Remove the pot from heat. Using an immersion blender, puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy, then return it to the pot.
- Add Cream and Spices: Stir in the coconut milk or heavy cream, salt, black pepper, ground cinnamon, nutmeg, and maple syrup if using. Add the fresh or dried thyme and butter if desired, stirring until everything is fully combined.
- Heat Gently: Warm the soup gently over low heat for a few minutes without boiling to meld the flavors. Taste and adjust seasoning as needed.
- Serve and Garnish: Serve the soup warm garnished with pumpkin seeds or fresh herbs if desired.
Notes
- For a thicker soup, reduce the amount of vegetable broth slightly.
- Roasting the butternut squash and sweet potatoes before adding to the soup adds extra depth of flavor.
- This soup freezes well and can be stored in the refrigerator for up to 4 days.
- Use coconut milk for a dairy-free option or heavy cream for a richer texture.
- Adjust maple syrup to taste or omit for a less sweet soup.
