Butternut Squash Sweet Potato Soup
This Butternut Squash Sweet Potato Soup is SO comforting! A naturally sweet, spiced, and creamy soup perfect for cozy meals and easy prep.
Equipment
- Large Pot or Dutch Oven
- Chef’s knife
- Cutting Board
- Immersion blender or countertop blender
- Ladle
- Measuring spoons and cups
Ingredients
- 1 medium butternut squash peeled and diced (about 3 cups)
- 2 medium sweet potatoes peeled and diced
- 1 onion chopped (yellow or white works well)
- 2 cloves garlic minced
- 4 cups vegetable broth low sodium preferred
- 1 teaspoon ground cumin brings warmth and depth
- 1 teaspoon ground coriander adds a subtle citrusy note
- salt and black pepper to taste
- 2 tablespoons olive oil for sautéing
- fresh cilantro for garnish, optional but highly recommended
Instructions
- Begin by peeling and dicing your butternut squash and sweet potatoes into roughly 1-inch cubes. Chop the onion finely and mince the garlic cloves.
- Heat the olive oil in your large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until soft and translucent. Toss in the minced garlic and cook for another 1 to 2 minutes, being careful not to let it brown or burn.
- Sprinkle in the ground cumin and coriander, stirring to coat the onions and garlic. Add the diced butternut squash and sweet potatoes; stir to combine everything evenly.
- Pour the vegetable broth over the vegetables, making sure they’re submerged. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 25 to 30 minutes, or until the squash and sweet potatoes are fork-tender.
- Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender and blend until silky. Return the soup to the pot afterward.
- Taste the soup and season with salt and black pepper as needed. Ladle the soup into bowls and garnish with fresh cilantro leaves. Enjoy immediately while warm!
Notes
- Use fresh butternut squash and sweet potatoes for the best flavor and texture.
- Be careful not to burn the garlic during sautéing to avoid bitterness.
- Puree the soup thoroughly for a smooth and creamy consistency.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- For a creamier soup, stir in coconut milk or cashew cream just before serving.