Picture the warmth of a bowl of creamy butternut squash and sweet potato soup, filling your kitchen with the comforting aroma of cinnamon and nutmeg.
There’s something incredibly cozy about this easy-to-make soup, perfect for a chilly day.
As the vegetables simmer, they transform into a luscious, velvety blend with a hint of spice, inviting you to savor each spoonful.
Let’s bring this delightful dish to life and enjoy its comforting embrace.
Kitchen Tools Required
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Chef’s knife
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Butternut Squash and Sweet Potato Soup, you can follow this timeline:
- Reading the Recipe:
- Allocate 5 minutes to thoroughly read through the recipe, gather your ingredients, and set up your equipment.
- Preparation (15 minutes):
- 0:00 – 2:00: Heat the olive oil in a large pot over medium heat.
- 2:00 – 7:00: Chop the onion and add it to the pot to cook until translucent.
- 7:00 – 8:00: Mince the garlic and add it to the pot, cooking for an additional minute.
- 8:00 – 12:00: Peel and dice the butternut squash and sweet potatoes.
- 12:00 – 15:00: Combine the diced squash and sweet potatoes with the onion and garlic in the pot.
- Cooking (40 minutes):
- 15:00 – 17:00: Pour in the vegetable broth and bring the mixture to a boil.
- 17:00 – 42:00: Reduce the heat to low, cover, and let it simmer for 25-30 minutes until the vegetables are tender.
- Resting (10 minutes):
- 42:00 – 52:00: Remove the pot from the heat and allow it to rest.
- Blending and Final Touches (13 minutes):
- 52:00 – 54:00: Use a blender or immersion blender to puree the soup until smooth.
- 54:00 – 55:00: Return the soup to the pot and stir in the salt, black pepper, cinnamon, nutmeg, and heavy cream.
- 55:00 – 58:00: Heat the soup over low heat until warmed through.
- 58:00 – 60:00: Ladle the soup into bowls and garnish with fresh parsley before serving.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Add the diced butternut squash and sweet potatoes to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the vegetables are tender.
Remove the pot from the heat and let it rest for 10 minutes.
Use a blender or immersion blender to puree the soup until smooth.
Return the soup to the pot and stir in the salt, black pepper, cinnamon, nutmeg, and heavy cream.
Heat the soup over low heat until warmed through.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of crusty bread for dipping and to add a satisfying crunch to your meal.
- Toasted Pumpkin Seeds: Sprinkle some toasted pumpkin seeds on top for added texture and a nutty flavor.
- Grilled Cheese Sandwich: Serve alongside a classic grilled cheese sandwich for a comforting and hearty combination.
- Mixed Green Salad: A fresh mixed green salad on the side adds a revitalizing contrast to the rich, creamy soup.
- Baked Sweet Potato Chips: Enjoy with baked sweet potato chips for a complementary side that enhances the soup’s flavors.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the soup for up to 3 months.
Reheat gently before serving.
Freezing
To freeze butternut squash and sweet potato soup, let it cool completely.
Transfer to airtight containers, leaving space for expansion.
Store for up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat Butternut Squash and Sweet Potato Soup, gently warm it on the stove over low heat.
Stir occasionally. Avoid boiling to maintain texture.
Consider adding a splash of broth if needed.
Final Thoughts
Butternut Squash and Sweet Potato Soup is a comforting and flavorful dish perfect for any season.
The combination of butternut squash and sweet potatoes creates a naturally sweet and creamy base.
Adding spices like cinnamon and nutmeg enhances the warmth and depth of flavor.
For those seeking a richer taste, roasting the vegetables beforehand can elevate the dish.
Adjusting the soup’s thickness with more or less broth allows for personal preference.
A garnish of fresh parsley adds a bright, fresh note to each bowl. Enjoy this soup as a cozy meal or a delightful appetizer.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Vegetable Broth?
You can substitute chicken broth for vegetable broth. It enhances the soup’s depth with a savory undertone. Guarantee the broth complements the other ingredients’ flavors, maintaining harmony. Adjust seasoning to balance the broth’s saltiness and aroma.
Is There a Vegan Alternative to Heavy Cream?
You can substitute heavy cream with coconut cream for a vegan option. It’ll add richness and a slight coconut flavor. For a neutral taste, use cashew cream. Blend soaked cashews with water until smooth.
What Wine Pairs Well With This Soup?
A Chardonnay pairs beautifully with this dish, enhancing the soup’s creamy texture and subtle spices. Its buttery notes complement the squash and sweet potatoes, while its acidity balances the richness. Don’t forget to serve it slightly chilled.
Can I Add Other Vegetables to the Soup?
You can enhance your soup by adding carrots or parsnips for sweetness, or kale for added texture. Balance flavors carefully, ensuring they complement the existing ingredients. Make sure to adjust seasoning as needed for ideal taste.
How Can I Make the Soup Spicier?
To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes while cooking. You can also incorporate a finely chopped jalapeño or a splash of hot sauce for an extra flavor boost.
Butternut Squash and Sweet Potato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium butternut squash peeled and diced
- 2 medium sweet potatoes peeled and diced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the diced butternut squash and sweet potatoes to the pot and stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the vegetables are tender.
- Remove the pot from the heat and let it rest for 10 minutes.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the soup to the pot and stir in the salt, black pepper, cinnamon, nutmeg, and heavy cream.
- Heat the soup over low heat until warmed through.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
