Easy Butternut Squash and Sweet Potato Soup
A comforting and delicious soup made with butternut squash and sweet potatoes, perfect for fall gatherings and cozy evenings.
Ingredients
Main Ingredients
- 1 large butternut squash Peel and cube for the base.
- 2 medium sweet potatoes Enhance texture and taste.
- 1 onion Adds depth to your soup.
- 2 cloves garlic Enhances every bite.
- 4 cups vegetable broth Use homemade for the best flavor.
- 2 tablespoons olive oil For sautéing aromatics.
- to taste salt and pepper Essential for flavor.
Optional Toppings
- as desired Greek yogurt For creaminess.
- as desired toasted pumpkin seeds For crunch.
Instructions
Preparation
- Peel and cube your butternut squash and sweet potatoes. Chop the onion and mince the garlic.
Cooking
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Stir in the garlic, and let it cook until fragrant, about 1 minute.
- Add the cubed butternut squash and sweet potatoes, stirring everything to combine.
- Add the vegetable broth, ensuring all the ingredients are submerged. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes or until the squash and sweet potatoes are tender.
- Use an immersion blender to puree the soup directly in the pot until silky smooth (or transfer to a countertop blender in batches).
- Add salt and pepper as needed. For an extra touch, add a hint of nutmeg to elevate the flavors.
- Ladle into bowls and top with a dollop of Greek yogurt and a sprinkle of pumpkin seeds, if desired.
Notes
Substitute Greek yogurt with sour cream for a lighter option or use coconut milk for a dairy-free treat. Consider adding cayenne pepper, fresh herbs, or nut cream for creative variations.