As the leaves turn into hues of fiery orange and gold, there’s nothing quite like a bowl of Autumn Soup with Butternut Squash and Sweet Potato to warm your soul. Imagine a creamy concoction, bursting with the sweet and earthy flavors of roasted squash mingling with tender sweet potatoes, all seasoned with a hint of nutmeg and cinnamon. The aroma wafts through your kitchen, wrapping you in a cozy embrace that feels like autumn itself. For more inspiration, check out this Italian Sausage Pasta Soup recipe.
Now, picture this: you’re snuggled under a blanket on the couch, sipping this velvety soup while the wind howls outside. It becomes more than just dinner; it’s a celebration of the season. perfect side for autumn soup Whether it’s Halloween, Thanksgiving, or just a chilly Wednesday night, this soup is your perfect companion for those moments when you need comfort food that feels like a hug in a bowl. indulgent pumpkin dessert another comforting soup option. For more inspiration, check out this Mexican Corn Chicken Soup recipe.
Why You'll Love This Recipe
- This Autumn Soup with Butternut Squash and Sweet Potato is incredibly easy to make; you’ll be surprised at how quickly it comes together
- The flavor profile is rich and warming, making it perfect for fall gatherings or solo nights in
- Its vibrant colors are not only appetizing but also elevate any dining experience
- Plus, it’s versatile enough to serve as an appetizer or a main course!
I remember the first time I made this soup; my kids looked skeptical at first but ended up devouring their bowls faster than I could say “seconds.” Their delighted faces were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Choose a firm squash with smooth skin; it should feel heavy for its size.
- Sweet Potatoes: Opt for firm sweet potatoes; they’re sweeter and creamier than regular potatoes.
- Onion: A medium yellow onion works best; it adds sweetness as it cooks down.
- Garlic: Fresh garlic cloves enhance flavor; always use fresh rather than jarred for optimal taste.
- Vegetable Broth: Use low-sodium broth to control saltiness and let the veggies shine through.
- Coconut Milk: Full-fat coconut milk adds creaminess without dairy; it’s perfect for that luscious texture.
- Spices: Ground cinnamon and nutmeg add warmth; they’re essential for that autumnal flavor kick!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Start by peeling and dicing the butternut squash and sweet potatoes into uniform pieces for even cooking. Chop one medium onion and mince 2-3 garlic cloves to release their flavors.
Sauté Aromatics: In a large pot over medium heat, add olive oil. Once hot, toss in the onions and sauté until they turn translucent and fragrant—about 5 minutes—followed by garlic for another minute.
Add Vegetables & Spices: Stir in the diced butternut squash and sweet potatoes along with cinnamon and nutmeg. Cook for about 3 minutes to allow the spices to bloom.
Pour in Broth & Simmer: Add vegetable broth until it covers the veggies. Bring to a boil then reduce heat to simmer for 20-25 minutes until vegetables are tender enough to mash with a fork.
Blend Until Smooth: Using an immersion blender (or transferring batches to a regular blender), blend until completely smooth. If you prefer some texture, blend only half.
Add Coconut Milk & Seasoning: Stir in coconut milk for creaminess. Taste test and adjust seasoning with salt or pepper if desired before serving hot.
Now grab your favorite bowl (the one that’s practically begging for soup) and indulge in this delightful Autumn Soup with Butternut Squash and Sweet Potato!
You Must Know
- Autumn Soup with Butternut Squash and Sweet Potato is not just a feast for the eyes; it warms your soul!
- The blend of spices and natural sweetness creates an aroma that fills your home with cozy vibes, perfect for chilly evenings
Perfecting the Cooking Process
Start by roasting the butternut squash and sweet potato to enhance their flavors. While they roast, sauté onions and garlic for a fragrant base. Combine everything with broth, then blend until smooth for a delightful texture.
Add Your Touch
Feel free to swap in other root vegetables like carrots or parsnips. For added warmth, sprinkle in some chili flakes or a dash of nutmeg. Don’t forget to top with fresh herbs or a dollop of yogurt for extra flair!
Storing & Reheating
Store your Autumn Soup in an airtight container in the fridge for up to five days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through.
Chef's Helpful Tips
- To make your soup even more delicious, add a splash of coconut milk for creaminess
- Roasting vegetables enhances their natural sweetness, bringing out rich flavors. <a href="https://recipesnew.com/irresistible-cream-cheese-pumpkin-bread-recipe-to-try-now/">delicious pumpkin bread pairing</a> Always taste before serving; you might want to adjust seasonings based on your preference
I still remember the first time I made this soup; my friends raved about it as if I was a culinary genius. Who knew blending veggies could lead to such applause?
FAQ
Can I freeze Autumn Soup with Butternut Squash and Sweet Potato?
Yes, this soup freezes well! Just cool it completely before transferring to freezer-safe containers.
What spices work best in this soup?
Cinnamon, nutmeg, and ginger really complement the natural sweetness of the squash and sweet potatoes.
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth will maintain a lovely flavor while keeping the dish vegetarian-friendly.
Autumn Soup with Butternut Squash and Sweet Potato
- Total Time: 45 minutes
- Yield: Serves 4
Description
Autumn Soup with Butternut Squash and Sweet Potato is a comforting dish that captures the essence of fall. This creamy, velvety soup combines the natural sweetness of roasted butternut squash and sweet potatoes, seasoned with warm spices like cinnamon and nutmeg. Perfect for chilly evenings, it not only warms your soul but also makes a delightful addition to any autumn gathering or cozy night in.
Ingredients
- 2 cups butternut squash, diced
- 2 cups sweet potatoes, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients: peel and dice butternut squash and sweet potatoes into uniform pieces. Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add garlic for an additional minute.
- Stir in the diced butternut squash, sweet potatoes, cinnamon, and nutmeg; cook for about 3 minutes to bloom the spices.
- Pour in vegetable broth until it covers the vegetables. Bring to a boil, then reduce heat to simmer for 20-25 minutes until tender.
- Blend the mixture until smooth using an immersion blender or regular blender (in batches if necessary).
- Stir in coconut milk and adjust seasoning with salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 9g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasting the squash and sweet potatoes beforehand enhances their natural sweetness. Feel free to customize by adding other root vegetables or spices like chili flakes for extra warmth. Top with fresh herbs or a dollop of yogurt for added flavor.