Warm up your kitchen with the delightful aroma of our Easy Sweet Potato and Butternut Squash Soup! This creamy, velvety soup is not only a feast for the senses but also a wholesome dish that brings comfort on chilly days. With just a handful of simple ingredients, you can whip up this nutritious recipe in under 40 minutes. Whether you're looking to impress your guests or simply want a cozy meal for yourself, this soup is sure to become a favorite in your home. Dive into our recipe and discover how easy it is to create a bowl of pure happiness!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 sweet potato, peeled and cubed
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 750 ml vegetable broth
- Salt and pepper to taste
- 1 tsp cumin
- 1 tbsp olive oil
Instructions
- Prepare your ingredients by peeling and cutting the sweet potato and butternut squash into uniform 1-inch cubes to ensure even cooking. Finely chop the onion and mince the garlic cloves.
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add cubed sweet potato and butternut squash to the pot, stirring to combine with the onions and garlic.
- Sprinkle cumin over the vegetables and stir to distribute the spice evenly. Season with salt and pepper to taste.
- Pour vegetable broth into the pot, ensuring that the vegetables are mostly covered. Bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for 25-30 minutes or until the sweet potato and butternut squash are tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, thin it with a little more vegetable broth.
- Ladle the hot soup into serving bowls. Optional: Garnish with a swirl of cream, chopped herbs, or toasted pumpkin seeds before serving.
Tips
- Prep Ahead: To save time, peel and cube your sweet potato and butternut squash a day in advance. Store them in an airtight container in the refrigerator until you're ready to cook.
- Uniform Cuts: Make sure to cut the sweet potato and butternut squash into uniform 1-inch cubes. This ensures even cooking and a smooth texture when pureed.
- Sauté for Flavor: Don't rush the sautéing step! Cooking the onions until they are translucent and soft enhances the soup's flavor profile significantly.
- Blending Options: If you don’t have an immersion blender, carefully transfer the soup to a standard blender in batches. Just be cautious with the hot liquid!
- Adjust Consistency: If you prefer a thinner soup, simply add more vegetable broth until you reach your desired consistency.
- Garnish Creatively: Elevate your soup by garnishing it with a swirl of cream, fresh herbs, or toasted pumpkin seeds for added texture and visual appeal.
- Store Leftovers: This soup keeps well in the fridge for up to 3 days. Just reheat on the stove and enjoy again!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
