“Squash sweet potato soup” is a delicious and nutrient-packed dish perfect for cozy meals. Combining the natural sweetness of roasted vegetables with earthy herbs like thyme, this soup delivers both comfort and health benefits. Whether you’re a fan of plant-based recipes or simply love warm, creamy soups, this recipe is sure to become a favorite.
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Why You’ll Love Butternut Squash Sweet Potato
This soup is a must-try for several reasons:
- Nutrient-rich: Both butternut squash and sweet potatoes are high in fiber, vitamins, and antioxidants. They boost your immune system and promote good digestion.
- Versatile: Whether you prefer a vegan option or a more decadent twist, this recipe can be easily adapted.
- Perfect for meal prep: It freezes well, making it ideal for batch cooking.
For more vibrant recipe ideas that incorporate sweet potatoes, explore purple sweet potato recipes, which highlight their nutritional value and versatility.
Key Ingredients of Butternut Squash Sweet Potato
Here’s what you’ll need:
- Main Ingredients:
- 1 medium butternut squash, peeled and cubed.
- 2 large sweet potatoes, peeled and cubed.
- 1 onion, diced.
- 2 garlic cloves, minced.
- 1-inch piece of fresh ginger, grated.
- Flavor Enhancers:
- 2 sprigs of fresh thyme or 1 teaspoon dried thyme.
- 1 teaspoon ground cumin.
- 1 teaspoon smoked paprika (optional for a smoky flavor).
- Liquids:
- 4 cups vegetable broth.
- 1 cup coconut milk (optional for creaminess).
- Garnish:
- Roasted seeds, a drizzle of olive oil, or fresh thyme sprigs.
For an exciting twist on traditional flavors, take a look at the crab brulee recipe, which reimagines classic ingredients in a creative way.
Step-by-Step Guide to Cooking Squash Sweet Potato Soup
1. Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Spread the butternut squash and sweet potato cubes on a baking sheet.
- Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes until tender.
2. Sauté the Aromatics
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Add the diced onion, garlic, and grated ginger. Sauté until fragrant, about 3–5 minutes.
3. Simmer the Soup
- Add the roasted vegetables to the pot.
- Stir in the thyme, cumin, and smoked paprika.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat and let it simmer for 15 minutes.
4. Blend Until Smooth
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy.
- Alternatively, transfer the soup in batches to a countertop blender. Be cautious with hot liquids!
- Stir in coconut milk for extra creaminess or skip for a lighter version.
Tips for Making Creamy Squash Sweet Potato Soup
Here’s how to make your soup extra special:
- Garnish creatively: Add a swirl of coconut cream, sprinkle roasted seeds, or top with crispy croutons.
- Serve with sides: Pair the soup with warm, crusty bread or a fresh green salad.
- Storage: Let the soup cool completely before storing in an airtight container. It will keep well in the refrigerator for up to 5 days or in the freezer for 3 months.
FAQs
Can I freeze this soup?
Absolutely! This soup freezes beautifully. Make sure to cool it fully before transferring to freezer-safe containers.
Do I need to peel the squash and sweet potatoes?
Peeling is recommended for a smooth texture, but if blending thoroughly, you can leave the skins on for extra fiber.
What can I substitute for thyme?
Rosemary or sage are excellent substitutes that add unique flavors to the soup.
How do I make the soup thicker?
Reduce the amount of broth used or add a cooked potato before blending.
This butternut squash sweet potato soup recipe is more than just a meal—it’s a healthy, comforting experience. For more creative inspirations, visit the ultimate guide to vibrant recipes. Whether for meal prep or a family dinner, this soup will surely delight!