Description
This creamy and comforting Butternut Squash & Sweet Potato Soup is a perfect fall dish, combining the natural sweetness of butternut squash and sweet potatoes with warm spices like cinnamon, nutmeg, and ginger. It is vegan, dairy-free, and simple to prepare on the stovetop, making it an ideal soup for cozy evenings or meal prep.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Vegetables and Broth: Add the cubed butternut squash and sweet potatoes into the pot. Pour in the vegetable broth, ensuring the vegetables are mostly covered. Bring the mixture to a boil.
- Simmer Until Tender: Once boiling, reduce the heat to low and let the soup simmer gently for 20 to 25 minutes, or until the squash and sweet potatoes are tender when pierced with a fork.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy. Return the pureed soup to the pot if needed.
- Add Coconut Milk and Spices: Stir in the coconut milk, ground cinnamon, ground nutmeg, ground ginger, salt, and black pepper. Mix well to combine all the flavors.
- Final Simmer and Seasoning: Allow the soup to simmer for an additional 5 minutes to heat through and meld the flavors. Taste the soup and adjust the seasoning with more salt or spices if desired.
- Serve Warm: Ladle the soup into bowls and serve warm, optionally garnished with toasted seeds or a drizzle of cream for presentation.
Notes
- For a richer flavor, roast the butternut squash and sweet potatoes before adding them to the soup.
- You can substitute heavy cream for coconut milk if you are not following a dairy-free or vegan diet.
- Garnish the soup with toasted pumpkin seeds, pepitas, or a swirl of cream or yogurt for an elegant presentation.
