Butternut And Sweet Potato Soup Recipe

Ah, there’s nothing quite like a warm, hearty bowl of soup to embrace the coziness of a chilly day. And if you’re looking for a soup that brings both comfort and a burst of flavor, look no further than Butternut and Sweet Potato Soup. This velvety, slightly sweet, and savory dish is a celebration of fall produce, blending the creamy texture of butternut squash with the naturally sweet and earthy flavor of sweet potatoes.

What makes this soup even better is how simple it is to make, yet it feels like a dish from a gourmet kitchen. It’s the kind of recipe you can make for a casual weeknight dinner or serve up at a holiday gathering to wow your guests. Plus, it’s loaded with nutrients and vitamins, so you can feel good about indulging in it.

Let’s dive into the details of this incredible soup and talk about how to make it, what makes the ingredients shine, and a few ways to customize it.

Butternut And Sweet Potato Soup Recipe

Here’s the recipe for Butternut and Sweet Potato Soup, one of the most comforting soups you’ll ever make. The balance of sweet and savory flavors, combined with its silky-smooth texture, makes it an absolute winner.

Ingredients Needed

To make this soup, you’ll need the following ingredients:

Core Ingredients

• 1 medium butternut squash – peeled, deseeded, and cut into cubes (about 4 cups)
• 2 large sweet potatoes – peeled and cut into cubes (about 3 cups)
• 1 medium onion – chopped
• 3 cloves garlic – minced
• 4 cups vegetable broth – or chicken broth if you prefer a non-vegetarian version
• 1 cup coconut milk – for that creamy, velvety texture (you can substitute with heavy cream for a richer taste)
• 2 tablespoons olive oil – for sautéing
• Salt and pepper – to taste

Optional Flavor Enhancers

• 1 teaspoon ground ginger – for a hint of spice that complements the sweetness of the veggies
• 1 teaspoon ground cinnamon – a warming touch that elevates the flavor profile
• 1/4 teaspoon ground nutmeg – for an added layer of depth and warmth
• Fresh herbs – thyme or rosemary work well here for a herby finish
• A squeeze of fresh lemon juice – to brighten the flavors at the end

Cooking Instructions

Let’s break down how to make this beautiful soup step-by-step. The process is simple, and the result is just divine.

1. Prep The Veggies

   Start by peeling and chopping your butternut squash and sweet potatoes into small cubes (roughly 1-inch pieces). The smaller the cubes, the faster they cook.

2. Sauté The Aromatics

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and garlic, and sauté for about 3-4 minutes until the onions become translucent and fragrant. This step is key because the aromatics lay the flavor foundation for the entire soup.

3. Cook The Vegetables

   Add the cubed butternut squash and sweet potatoes to the pot. Stir them around for a minute or two to coat them in the flavorful oils and aromatics.

4. Add The Broth And Seasonings

   Pour in the vegetable broth and add a pinch of salt and pepper. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender and easily pierced with a fork.

5. Blend The Soup

   Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender directly in the pot to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be careful not to burn yourself with the hot liquid.

6. Finish With Coconut Milk

   After blending, pour in the coconut milk for that creamy texture. Stir to combine, then taste for seasoning. Add more salt, pepper, or a squeeze of lemon juice to brighten it up.

7. Serve

   Ladle the soup into bowls and, if desired, garnish with a sprinkle of cinnamon, fresh herbs, or a drizzle of coconut cream. It’s ready to enjoy!

Ingredient Insights

Now let’s dive a little deeper into the ingredients to see what makes this soup so nutritious and flavorful.

• Butternut Squash

  Butternut squash is not only delicious, but it’s also packed with vitamins A and C, which are essential for skin health and immune function. It’s a great source of fiber too, which aids in digestion.

• Sweet Potatoes

  These vibrant orange tubers are loaded with beta-carotene, an antioxidant that supports eye health and boosts immunity. Sweet potatoes also have a low glycemic index, meaning they help regulate blood sugar levels. They bring a natural sweetness to the soup that balances the savory notes.

• Coconut Milk

  Coconut milk adds that indulgent, creamy texture without being overly rich or heavy. It’s also dairy-free, making this soup a fantastic option for those with lactose intolerance or following a plant-based diet. Plus, it infuses the soup with a subtle tropical flavor that enhances its overall complexity.

• Broth

  The broth you use will serve as the base for your soup, so choose one that is rich and flavorful. Vegetable broth keeps the soup plant-based, while chicken broth will add an extra layer of savory depth.

Expert Tips

To elevate this recipe even more, here are a few expert tips:

• Roast the Veggies: For a deeper, caramelized flavor, roast your butternut squash and sweet potatoes in the oven before adding them to the pot. Toss them in olive oil, salt, and pepper, then bake at 400°F for about 20 minutes, until they’re golden brown. Then proceed with the rest of the recipe. This adds another level of richness to the soup.
• Use a High-Quality Broth: The broth is the backbone of the soup, so don’t skimp on quality. Homemade vegetable or chicken broth is the best option, but if you’re using store-bought, go for one with low sodium to have more control over the seasoning.
• Add a Touch of Heat: If you like a bit of spice, throw in a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and garlic. It’ll give the soup a nice kick without overpowering the sweetness of the veggies.
• Make it a Meal: Add protein by stirring in some cooked quinoa, chickpeas, or even shredded rotisserie chicken. This can turn the soup into a hearty, complete meal that’s still quick and easy to prepare.

Recipe Variations

This Butternut and Sweet Potato Soup is highly adaptable. Here are a few variations to suit different tastes or dietary preferences:

• Spicy Version: Add a couple of diced chilies or a tablespoon of chili paste to the soup base for a spicy kick. If you like heat, this will turn the sweetness of the squash into a beautiful contrast.
• Add Greens: If you’re looking to pack in some greens, stir in a handful of spinach, kale, or Swiss chard towards the end of cooking. The heat of the soup will wilt the greens, adding texture and nutrition.
• Vegan Version: This recipe is naturally vegan, but for an even more plant-based feel, use a nut-based milk like almond milk instead of coconut milk. You could also add some roasted chickpeas on top for crunch.
• Thai-Inspired Twist: To make the soup more exotic, stir in some red curry paste and top with fresh cilantro, lime juice, and chopped peanuts for an incredible Thai-inspired version.

Final Words

This Butternut and Sweet Potato Soup is not just a meal; it’s an experience. The combination of flavors, textures, and seasonal ingredients makes it one of those dishes that feels like a hug in a bowl. It’s perfect for cozying up during fall, but honestly, it’s delicious year-round.

It’s also one of those recipes that gets better with time-so don’t hesitate to make a big batch. It freezes beautifully too, so you can always have a comforting bowl waiting for you when the craving hits.