Description
This Best Creamy Butternut Squash and Sweet Potato Soup combines the natural sweetness of roasted butternut squash and sweet potatoes with warming spices for a comforting, silky smooth soup. Enhanced with coconut milk and a touch of cinnamon and nutmeg, this dairy-free, nutritious recipe is perfect for cozy meals during the cooler months.
Ingredients
Scale
For the Soup:
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash and sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized for optimal flavor.
- Sauté Aromatics: While the vegetables are roasting, heat a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes. This step builds a flavorful base for your soup.
- Combine Ingredients: Once the vegetables are roasted, add them to the pot along with the vegetable broth, ground cinnamon, and ground nutmeg. Stir to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes. This allows the flavors to meld and intensify together.
- Puree the Soup: Use an immersion blender to blend the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, carefully transfer to a blender in batches and puree until smooth.
- Finish with Coconut Milk: Stir in the coconut milk to give the soup a rich, creamy texture and mild sweetness. Adjust seasoning with additional salt and pepper if needed. Serve the soup warm.
Notes
- You can customize the seasonings to taste by adding a pinch of cayenne for a little heat or fresh herbs like thyme for extra aroma.
- For a thicker soup, reduce the amount of vegetable broth or simmer longer to concentrate flavors.
- The use of coconut milk makes this soup dairy-free and suitable for vegans.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 180
- Sugar: 7g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, sweet potato soup, creamy vegan soup, dairy-free soup, autumn soup, healthy soup, coconut milk soup
