Warm up your kitchen and delight your taste buds with a bowl of Butternut Sweet Potato Soup! This creamy, velvety soup is not only a feast for the eyes but also a heartwarming dish that’s perfect for chilly evenings. Packed with the natural sweetness of butternut squash and sweet potatoes, combined with the aromatic flavors of garlic and ginger, this vegetarian recipe is sure to become a family favorite. With just 45 minutes from prep to table, you’ll discover how easy it is to create a comforting meal that’s both nourishing and delicious. Ready to impress your guests or treat yourself? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 medium sweet potato, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ginger
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and cubing the butternut squash and sweet potato into roughly 1-inch chunks. Ensure pieces are relatively uniform for even cooking.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and grated ginger to the onions, stirring continuously to prevent burning. Cook for an additional 1-2 minutes until fragrant.
- Add cubed butternut squash and sweet potato to the pot. Stir to combine with onion mixture and coat vegetables with aromatic herbs and spices.
- Pour vegetable broth into the pot, ensuring vegetables are mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes.
- Check vegetable tenderness by piercing with a fork. When squash and sweet potato are soft and easily mashed, remove pot from heat.
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Season with salt and pepper to taste. If soup is too thick, add additional vegetable broth to reach desired consistency.
- Serve hot, optionally garnishing with a drizzle of cream, chopped herbs, or toasted pumpkin seeds for added texture.
Tips
- Uniform Cutting: For even cooking, make sure to cube your butternut squash and sweet potato into roughly 1-inch pieces. This ensures they cook at the same rate and become tender simultaneously.
- Enhance the Flavor: Sauté the onions until they’re golden and translucent before adding garlic and ginger. This step builds a flavorful base that enhances the overall taste of the soup.
- Blending Options: If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. Just be cautious with the hot liquid to avoid splattering!
- Adjust Consistency: If you find the soup too thick after blending, simply stir in a bit more vegetable broth until you reach your desired consistency.
- Garnish for Appeal: Elevate your soup’s presentation with a drizzle of cream, a sprinkle of chopped herbs, or some toasted pumpkin seeds. These add both visual appeal and a delightful crunch.
- Make Ahead: This soup can be made ahead of time and stored in the fridge for up to three days. Just reheat gently on the stove before serving!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 35g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
