There's something truly comforting about a warm bowl of soup on a chilly day. The combination of butternut squash and sweet potato creates a velvety and flavorful soup that is both nourishing and satisfying. This recipe has been a staple in my kitchen for years, and it never fails to impress. The natural sweetness of the vegetables, combined with aromatic spices and a touch of cream, makes this soup a true delight for the senses.
When I first stumbled upon this recipe, I was intrigued by the unique combination of butternut squash and sweet potato. I had always enjoyed each vegetable separately, but I never thought to pair them together in a soup. The result was a revelation. The sweetness of the butternut squash and the earthiness of the sweet potato complement each other perfectly, creating a harmonious blend of flavors.
Over the years, I've made a few tweaks to the original recipe to suit my taste. I found that roasting the vegetables before adding them to the soup intensified their flavors and added a subtle caramelized note. Additionally, I experimented with different spice combinations and settled on a blend of cinnamon, nutmeg, and a hint of cayenne pepper for a touch of warmth.
Jump to:
Recommended
Ingredients
- Butternut squash — 1 medium, peeled, seeded, and cubed
- Sweet potato — 2 medium, peeled and cubed
- Onion — 1 medium, chopped
- Garlic — 3 cloves, minced
- Vegetable broth — 4 cups
- Heavy cream — ½ cup
- Olive oil — 2 tablespoons
- Cinnamon — 1 teaspoon
- Nutmeg — ½ teaspoon
- Cayenne pepper — ¼ teaspoon (optional)
- Salt — 1 teaspoon, or to taste
- Black pepper — ½ teaspoon, or to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed butternut squash, sweet potato, chopped onion, minced garlic, olive oil, cinnamon, nutmeg, cayenne pepper (if using), salt, and black pepper. Toss until the vegetables are evenly coated with the spices and oil.
- Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a boil over medium heat. Reduce the heat to low and let the soup simmer for 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, work in batches and be cautious of the hot liquid.
- Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through, but avoid boiling.
- Taste and adjust the seasoning with salt and pepper, if needed.
- Serve the butternut squash and sweet potato soup hot, garnished with a drizzle of cream, a sprinkle of freshly ground black pepper, and a few roasted pumpkin seeds for added crunch.
Dietary Restrictions
- Gluten-free — This butternut squash and sweet potato soup recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Vegan/Vegetarian — To make this soup vegan or vegetarian, simply omit the heavy cream. You can substitute it with coconut cream or a non-dairy alternative, such as almond milk or cashew cream, for a creamy texture.
- Dairy-free — If you prefer a dairy-free version, skip the heavy cream and use a non-dairy alternative, such as coconut cream or almond milk, to achieve a creamy consistency.
Substitutions
- Vegetable broth — If you don't have vegetable broth on hand, you can substitute it with chicken broth or water. However, using vegetable broth enhances the soup's flavor and keeps it vegetarian-friendly.
- Heavy cream — The heavy cream adds richness to the soup, but if you prefer a lighter version, you can substitute it with coconut cream, almond milk, or cashew cream for a dairy-free alternative.
- Spices — Feel free to adjust the spices according to your taste preferences. If you're not a fan of cinnamon, you can omit it or replace it with a pinch of ground ginger for a slightly different flavor profile.
Variations
- Curried butternut squash and sweet potato soup — For a twist on the classic recipe, add a tablespoon of curry powder or a blend of your favorite curry spices during the roasting process. The warm and aromatic flavors of curry complement the sweetness of the vegetables beautifully.
- Coconut butternut squash and sweet potato soup — To infuse the soup with a tropical twist, substitute the heavy cream with coconut cream or full-fat coconut milk. The creamy coconut flavor pairs wonderfully with the natural sweetness of the butternut squash and sweet potato.
- Roasted garlic butternut squash and sweet potato soup — For garlic lovers, roast a few cloves of garlic along with the vegetables and add them to the soup during the blending process. The roasted garlic adds depth and complexity to the flavor profile.
Equipment
- Large mixing bowl
- Baking sheet
- Large pot
- Immersion blender or countertop blender
Storage and Reheating
- This butternut squash and sweet potato soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, simply transfer the desired amount of soup to a saucepan and warm over low heat until heated through. Stir occasionally to prevent scorching.
Pro Tips
- Roasting the vegetables — Don't rush the roasting process. Allow the vegetables to caramelize and develop a rich flavor. This step adds depth and complexity to the soup.
- Adjusting the spices — Feel free to adjust the spices according to your taste preferences. If you prefer a spicier soup, increase the amount of cayenne pepper. If you enjoy a milder flavor, reduce the amount or omit it altogether.
- Garnish creatively — Get creative with your garnishes. Consider topping the soup with a drizzle of balsamic reduction, a sprinkle of toasted pumpkin seeds, or a dollop of sour cream for added creaminess.
Butternut Squash and Sweet Potato Soup Recipe: A Thanksgiving Harmony
Find harmony in this creamy butternut and sweet potato soup recipe, perfectly spiced with cinnamon and nutmeg. A Thanksgiving delight.
Equipment
- Immersion blender or countertop blender
Ingredients
- 1 medium Butternut squash peeled, seeded, and cubed
- 2 medium Sweet potato peeled and cubed
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 4 cups Vegetable broth
- ½ cup Heavy cream
- 2 tablespoons Olive oil
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt to taste
- ½ teaspoon Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed butternut squash, sweet potato, chopped onion, minced garlic, olive oil, cinnamon, nutmeg, cayenne pepper (if using), salt, and black pepper. Toss until the vegetables are evenly coated with the spices and oil.
- Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a boil over medium heat. Reduce the heat to low and let the soup simmer for 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, work in batches and be cautious of the hot liquid.
- Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through, but avoid boiling.
- Taste and adjust the seasoning with salt and pepper, if needed.
- Serve the butternut squash and sweet potato soup hot, garnished with a drizzle of cream, a sprinkle of freshly ground black pepper, and a few roasted pumpkin seeds for added crunch.
Notes
- Roasting the vegetables — Don't rush the roasting process. Allow the vegetables to caramelize and develop a rich flavor. This step adds depth and complexity to the soup.
- Adjusting the spices — Feel free to adjust the spices according to your taste preferences. If you prefer a spicier soup, increase the amount of cayenne pepper. If you enjoy a milder flavor, reduce the amount or omit it altogether.
- Garnish creatively — Get creative with your garnishes. Consider topping the soup with a drizzle of balsamic reduction, a sprinkle of toasted pumpkin seeds, or a dollop of sour cream for added creaminess.
Nutrition
Nutrition Facts
Butternut Squash and Sweet Potato Soup Recipe: A Thanksgiving Harmony
Amount per Serving
Calories
318
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
34
mg
11
%
Sodium
1663
mg
72
%
Potassium
1129
mg
32
%
Carbohydrates
53
g
18
%
Fiber
8
g
33
%
Sugar
13
g
14
%
Protein
5
g
10
%
Vitamin A
36972
IU
739
%
Vitamin C
45
mg
55
%
Calcium
163
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Recommended
Comments
No Comments