Creamy Butternut Squash Sweet Potato Soup: A Fall Favorite

Introduction

Hey there! I’m Jenny, and today I’m excited to share one of my absolute favorite recipes for Butternut Squash Sweet Potato Soup. As the leaves turn vibrant shades of orange and gold here in New Jersey, there’s nothing quite like a warm bowl of creamy soup to embrace the cozy vibes of fall. This soup not only warms your heart but also brings a rich blend of flavors that your family will adore.

Cooking is a cherished activity for me, especially when my 6-year-old son joins in. Together, we transform our kitchen into a haven of creativity and laughter. So, grab your aprons, and let’s dive into this delicious recipe!

Ingredients

Here’s what you’ll need to whip up this delightful Butternut Squash Sweet Potato Soup:

• 1 medium butternut squash, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for a richer taste)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh herbs for garnish (optional)

Timing

This Butternut Squash Sweet Potato Soup is quick to prepare and cook, making it perfect for a weeknight meal. Here’s a breakdown:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Step-by-Step Instructions

Follow these simple steps to create your creamy soup:

1. Sauté the Aromatics

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Then, stir in the minced garlic and cook for an additional minute.

2. Add the Vegetables

Next, add the diced butternut squash and sweet potatoes to the pot. Stir everything together and let the veggies cook for about 5 minutes. This step helps to develop the flavors.

3. Pour in the Broth

Now it’s time to pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for around 20 minutes, or until the squash and sweet potatoes are tender.

4. Blend the Soup

Once the vegetables are soft, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be careful with the hot liquid!

5. Add Creaminess and Seasoning

Return the blended soup to the pot, then stir in the coconut milk (or heavy cream). Add the ground cinnamon, nutmeg, salt, and pepper. Taste and adjust seasoning as needed. Heat the soup gently until warmed through.

Nutritional Information

This Butternut Squash Sweet Potato Soup is not only delicious but also packed with nutrients! Here’s a breakdown of the nutritional content per serving (approximately 1 cup):

• Calories: 180
• Protein: 2g
• Fat: 7g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 5g

Healthier Alternatives

If you’re looking to make this recipe even healthier, consider these alternatives:

• Replace coconut milk with low-fat milk or almond milk for a lighter version.
• Add more veggies like carrots or kale for added nutrients.
• Use fresh herbs instead of spices for a burst of flavor.

Serving Suggestions

This creamy soup pairs wonderfully with a variety of sides:

• Crusty bread or dinner rolls for dipping
• Salad topped with nuts and berries for a refreshing contrast
• Garnish with pumpkin seeds or a drizzle of balsamic glaze for added flair

Common Mistakes to Avoid

Even seasoned cooks can make a few mistakes. Here are some tips to ensure perfect soup:

• Don’t rush the sautéing process; it builds flavor!
• Be careful not to overblend; a few chunks add texture.
• Adjust seasoning after blending, as flavors can shift.

Storage Tips

If you have leftovers (which is unlikely because it’s so good!), here’s how to store your Butternut Squash Sweet Potato Soup:

• Let the soup cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• For longer storage, freeze in portions for up to 3 months. Just thaw and reheat when you’re ready to enjoy!

Conclusion

This Butternut Squash Sweet Potato Soup is a true fall classic that brings warmth and joy to your table. It’s easy to make, nourishing, and the perfect dish to share with family and friends. So, whether you’re celebrating a holiday or simply enjoying a cozy night in, this soup is sure to become a favorite in your home!

FAQs

Can I use frozen butternut squash and sweet potatoes?

Absolutely! Just adjust the cooking time since frozen vegetables usually cook faster.

Is this soup vegan?

Yes, if you use coconut milk or another plant-based milk, this soup is completely vegan!

Can I make this soup in a slow cooker?

Definitely! Simply sauté the onions and garlic, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Final Thoughts

Thank you for joining me in making this delightful Butternut Squash Sweet Potato Soup. I hope it brings a smile to your face and warmth to your heart, just as it does for my family. If you try this recipe, I’d love to hear what you think! Happy cooking!

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