Warm up your taste buds with a bowl of our velvety Sweet Potato and Butternut Squash Soup! This delightful vegetarian dish is not only a feast for the eyes with its vibrant orange hue, but it also packs a nutritious punch that will leave you feeling cozy and satisfied. Perfect for chilly evenings or as a comforting starter for your next gathering, this soup is a must-try! With just 45 minutes of your time, you’ll discover how easy it is to whip up a creamy, dreamy soup that will have everyone asking for seconds. Ready to dive into this delicious culinary adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 large sweet potato, peeled and chopped
- 1 small butternut squash, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Start by preparing your ingredients. Peel and chop the sweet potato into small cubes. Cut the butternut squash in half, remove the seeds, peel the skin, and chop it into similar-sized cubes. Dice the onion and mince the garlic cloves.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the chopped sweet potato and butternut squash to the pot. Stir well to combine the vegetables with the onion and garlic.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. If needed, add a bit more broth or water to cover the vegetables.
- Season the mixture with salt and pepper to taste. Bring the soup to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the sweet potato and butternut squash are tender and easily pierced with a fork.
- After the vegetables are cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- Once blended to your desired consistency, taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, you can add a little more vegetable broth or water to reach your desired consistency.
- Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your delicious Sweet Potato and Butternut Squash Soup!
Tips
- Prep Ahead: To save time, peel and chop your sweet potato and butternut squash the day before. Store them in an airtight container in the refrigerator until you're ready to cook.
- Sautéing Matters: Make sure to sauté the onion and garlic until they're fragrant and translucent. This step builds the flavor base for your soup, making it even more delicious.
- Blending Techniques: If you don’t have an immersion blender, allow the soup to cool slightly before transferring it to a countertop blender. Always blend in small batches to avoid splatters from the hot liquid.
- Adjust Consistency: If you prefer a thinner soup, simply add more vegetable broth or water until you achieve your desired consistency.
- Garnish for Flair: Elevate your soup presentation by drizzling a bit of olive oil on top or sprinkling fresh herbs like parsley or cilantro just before serving.
- Storage Tips: This soup keeps well in the refrigerator for up to 3 days, and it also freezes beautifully! Just make sure to cool it completely before storing in airtight containers.Enjoy your cooking adventure with this scrumptious Sweet Potato and Butternut Squash Soup!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
