Butternut Squash and Sweet Potato Soup
This cozy soup combines the natural sweetness of butternut squash and sweet potatoes, creating a rich and velvety texture that's perfect for autumn.
Ingredients
Vegetables
- 1 medium butternut squash (about 2 pounds) Sweet, nutty flavor that forms the base of our soup.
- 2 medium sweet potatoes Adds a delicious layer of sweetness; feel free to replace with regular potatoes if necessary.
- 1 medium onion For that aromatic base; shallots can also work nicely.
- 2 cloves garlic Fresh garlic infuses richness; swap with garlic powder if that’s what you have.
Liquids
- 4 cups vegetable stock Any broth will do—chicken broth is great for added depth of flavor.
Spices
- 1 teaspoon ground cumin Warm spice that enhances the flavor; curry powder is a tasty alternative.
- to taste salt Always essential to elevate the flavors.
- to taste pepper Always essential to elevate the flavors.
Optional Toppings
- croutons For added crunch.
- Greek yogurt For a creamy finish.
- roasted pumpkin seeds For added crunch.
Instructions
Preparation
- Begin by peeling and chopping the butternut squash and sweet potatoes into 1-inch cubes. Chop the onion and mince the garlic.
Cooking
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cumin, stirring for about 1 minute until fragrant.
- Add the cubed butternut squash and sweet potatoes to the pot. Stir everything together, allowing those flavors to meld for another 3-4 minutes.
- Pour in the vegetable stock, bringing the mixture to a boil. Then, reduce to a simmer, covering the pot. Let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the soup until it’s creamy and smooth. If you don’t have an immersion blender, transfer it to a blender in batches.
- Taste your soup and season with salt and pepper as needed.
Notes
You can add extra spices like cayenne pepper for heat, or blend in coconut milk for a creamier texture. Store in an airtight container for up to one week in the fridge, or freeze in portions for up to three months.