Picture the rich aroma of sweet potatoes and butternut squash simmering together, filling your kitchen with a cozy warmth.
This soup is delightfully simple to prepare, offering a comforting embrace with every spoonful.
As the squash and potatoes soften and blend into a velvety mixture, a dash of cinnamon and nutmeg transforms these humble ingredients into something extraordinary.
Let’s bring this heartwarming soup to life and savor its soothing flavors.
Kitchen Tools Required
- 1 Large pot
- 1 Cutting board
- 1 Sharp knife
- 1 Measuring cup
- 1 Blender or immersion blender
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup heavy cream (optional)
- Fresh parsley for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Sweet Potato Butternut Squash Soup, you can follow this timeline:
- Reading and Preparation (5 minutes):
- Read through the recipe and instructions to familiarize yourself with the steps.
- Gather all the necessary equipment and ingredients.
- Prep Work (15 minutes):
- Peel and cube the butternut squash and sweet potatoes.
- Chop the onion and mince the garlic.
- Cooking (30 minutes):
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until the onion is translucent (approximately 3-5 minutes).
- Add cubed butternut squash and sweet potatoes to the pot.
- Pour in vegetable broth and water, stir to combine.
- Season with salt, pepper, cinnamon, and nutmeg.
- Bring the mixture to a boil (approximately 5 minutes).
- Reduce heat to simmer, cover the pot, and cook until the vegetables are tender (approximately 20 minutes).
- Resting and Blending (10 minutes):
- Remove the pot from heat and let it cool slightly (5 minutes).
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in heavy cream if desired, and adjust seasoning to taste.
- Serving (5 minutes):
- Serve hot, garnished with fresh parsley.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, sauté until onion is translucent.
Add cubed butternut squash and sweet potatoes to the pot.
Pour in vegetable broth and water, then stir to combine.
Season with salt, pepper, cinnamon, and nutmeg.
Bring the mixture to a boil, then reduce heat to simmer.
Cover the pot and cook until the vegetables are tender, about 20 minutes.
Remove the pot from heat and let it cool slightly.
Use a blender or immersion blender to puree the soup until smooth.
Stir in heavy cream if desired, and adjust seasoning to taste.
Serve hot, garnished with fresh parsley.
Serving Tips
- Crusty Bread: Serve with a slice of crusty sourdough or baguette to soak up the creamy soup.
- Grilled Cheese Sandwich: Pair with a classic grilled cheese for a comforting and satisfying meal.
- Mixed Green Salad: Add a fresh and crisp side salad for a light and balanced accompaniment.
- Roasted Nuts: Top the soup with roasted nuts for added texture and a nutty flavor contrast.
- Crumbled Goat Cheese: Sprinkle some crumbled goat cheese on top for a tangy and creamy finish.
Storage
To store Sweet Potato Butternut Squash Soup, let it cool completely.
Then transfer to an airtight container.
Refrigerate for up to 4 days.
Or freeze for up to 3 months.
Freezing
To freeze Sweet Potato Butternut Squash Soup, cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with date.
Freeze up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat Sweet Potato Butternut Squash Soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, microwave on medium power.
Stir halfway to guarantee even heating.
Final Thoughts
Sweet Potato Butternut Squash Soup is a delightful and comforting dish.
Its creamy texture and rich flavor make it a perfect choice for cozy dinners.
Don’t hesitate to experiment with spices and herbs to tailor the soup to your taste.
For an added twist, consider serving it with a dollop of sour cream or a sprinkle of roasted seeds.
This soup not only warms the body but also nourishes the soul, making it a wonderful addition to any meal.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Vegetable Broth?
You can definitely use chicken broth instead of vegetable broth. It adds a richer, savory depth to the dish. Enhance presentation by garnishing with a drizzle of cream and fresh herbs for a restaurant-quality touch.
How Do I Prevent the Soup From Being Too Sweet?
Balance the sweetness by adding a splash of apple cider vinegar or lemon juice. Incorporate savory elements like roasted garlic or smoked paprika. Present your soup with a swirl of sour cream and a sprinkle of fresh herbs.
Are There Any Vegan Alternatives for Heavy Cream?
You can replace heavy cream with coconut milk for a creamy texture and subtle sweetness. Try almond or cashew milk for a lighter option. Enhance presentation by garnishing with roasted nuts or seeds for added crunch.
What Wine Pairs Well With This Soup?
Pair this soup with a crisp, unoaked Chardonnay or a light Pinot Grigio. Their acidity complements the soup’s sweetness and creaminess. Serve wine chilled in elegant glassware for an elevated dining experience. Enjoy the harmony!
Can I Add Additional Vegetables to This Soup?
Absolutely, you can add extra vegetables like carrots or celery for added depth. Sauté them with onions for a balanced flavor. For presentation, garnish with a swirl of cream or sprinkle toasted pumpkin seeds on top.
Sweet Potato Butternut Squash Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 measuring cup
- 1 Blender or immersion blender
- 1 Wooden spoon
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 medium butternut squash peeled and cubed
- 2 medium sweet potatoes peeled and cubed
- 4 cup vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup heavy cream optional
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Add cubed butternut squash and sweet potatoes to the pot.
- Pour in vegetable broth and water, then stir to combine.
- Season with salt, pepper, cinnamon, and nutmeg.
- Bring the mixture to a boil, then reduce heat to simmer.
- Cover the pot and cook until the vegetables are tender, about 20 minutes.
- Remove the pot from heat and let it cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in heavy cream if desired, and adjust seasoning to taste.
- Serve hot, garnished with fresh parsley.
Notes
