Are you ready to transform ordinary vegetables into a soul-warming masterpiece that will make your taste buds dance? This Butternut Squash and Sweet Potato Soup isn't just another recipe—it's a culinary journey that blends rich, velvety textures with deeply satisfying flavors. Perfect for chilly evenings or when you need a nutritious boost, this soup promises to be your new go-to comfort food that's both incredibly delicious and surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cups vegetable broth
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
Instructions
- Peel the butternut squash and sweet potatoes, removing all outer skin. Cut both into uniform 1-inch cubes to ensure even cooking.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add the cubed butternut squash and sweet potatoes to the pot. Stir to combine with the onions and allow vegetables to slightly caramelize for 3-4 minutes.
- Pour vegetable broth into the pot, ensuring all vegetables are mostly covered. Add grated ginger, and season with salt and pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer covered for 20-25 minutes until vegetables are extremely tender and can be easily pierced with a fork.
- Remove pot from heat and use an immersion blender to purée the soup until smooth and creamy. If using a standard blender, carefully transfer in batches.
- Optional: Stir in coconut milk for added creaminess and a subtle tropical flavor. Adjust seasoning as needed.
- Serve hot, garnishing with optional toppings like toasted pumpkin seeds, a drizzle of coconut milk, or fresh herbs.
Tips
- Uniform Cutting: Ensure all vegetable cubes are roughly the same size (1-inch) for even cooking and consistent texture.
- Caramelization is Key: Allow vegetables to slightly caramelize before adding broth to enhance the soup's depth of flavor.
- Blending Technique: For the smoothest consistency, use an immersion blender directly in the pot or carefully transfer to a standard blender in batches.
- Flavor Boosters: Experiment with additional spices like cumin, smoked paprika, or a pinch of nutmeg to customize the flavor profile.
- Creamy Options: The coconut milk is optional but highly recommended for adding richness and a subtle tropical note.
- Garnish Creatively: Top with toasted pumpkin seeds, a swirl of coconut milk, or fresh herbs to elevate the presentation and add texture.
- Make-Ahead Friendly: This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
Nutrition Facts
Calories: 121kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
