Why You’ll Love this Butternut Squash and Sweet Potato Soup Recipe
If you’re searching for a cozy and nourishing dish, this Butternut Squash and Sweet Potato Soup is a winner. I can’t tell you how many times this recipe has saved my dinner plans.
The moment you take that first spoonful, you’ll feel the warmth wrapping around you. It’s creamy, satisfying, and packed with flavor. Plus, the hints of sweetness from the butternut squash and sweet potato balance perfectly with the savory notes of garlic and onion.
Each bowl feels like a comforting hug on chilly nights. It’s simple to make and invites creativity—feel free to adjust spices to suit your taste.
Trust me; once you try it, you’ll find yourself craving this soup again and again!
Ingredients of Butternut Squash and Sweet Potato Soup
When it comes to making a delicious Butternut Squash and Sweet Potato Soup, the ingredients you choose are key to achieving that warm, cozy flavor. This recipe calls for some simple yet flavorful ingredients that you might already have in your kitchen.
So, let’s take a look at what you’ll need to whip up this comforting soup that feels like a hug in a bowl.
- 2 1/2 lbs butternut squash
- 1 sweet potato
- 1 tablespoon olive oil
- 1 head garlic
- 1 brown onion
- 1/3 cup sherry wine
- 1 1/2 cups beef stock
- 1 1/2 cups chicken stock
- Salt and pepper to taste
Now, let’s talk about some of these ingredients. Butternut squash and sweet potatoes aren’t only delicious, but they’re also packed with nutrients. They bring natural sweetness and a lovely creamy texture to the soup, which is why they’re the stars of the show.
If you’re feeling adventurous, you can even experiment with different types of stock—vegetable stock could make a great substitute if you’re aiming for a vegetarian version.
And don’t forget about the garlic; roasting it alongside the other veggies brings out a rich, caramelized flavor that truly elevates the dish. Plus, using sherry wine adds a depth that makes your taste buds sing.
Just imagine the aroma wafting through your kitchen as you prep everything—pure magic. So, gather your ingredients and get ready to create something wonderful.
How to Make Butternut Squash and Sweet Potato Soup
Making Butternut Squash and Sweet Potato Soup isn’t just about following a recipe; it’s about creating a warm, inviting experience in your kitchen. So, let’s explore how to bring this cozy dish to life.
First up, you’ll want to preheat your oven to 350°F. This is where the magic begins. Grab 2 1/2 lbs of butternut squash, 1 sweet potato, a brown onion, and a head of garlic. Peel and chop the squash and sweet potato into bite-sized pieces—don’t worry if they aren’t perfect; we’re going for rustic charm here. Toss them in a bowl with 1 to 2 tablespoons of olive oil, which will help everything caramelize beautifully in the oven.
Add the chopped onion and whole garlic cloves to the mix, then spread it all out in a glass baking dish. Now, pour 1 cup of your beef or chicken stock over the top and sprinkle with 1/2 teaspoon of salt. This is where your kitchen starts to smell amazing. Bake this medley for about 1 1/2 hours, stirring once halfway through, until everything is soft and just a tad caramelized. Keep an eye on it and add a splash more stock if things look like they’re getting too toasty at the bottom.
Once your veggies are roasted to perfection, it’s time to bring it all together. Carefully transfer the baked squash, sweet potato, garlic, and onion into a large Dutch oven or stockpot. Pour in the remaining 1 1/2 cups of stock, and sprinkle in another 1/2 teaspoon of salt and some pepper to taste.
Cook this mixture over medium-low heat for at least 20 more minutes, allowing all those flavors to mingle and deepen—seriously, the aroma is going to make you feel like a kitchen rock star. When it’s all cooked, it’s time for the fun part: puréeing. You can use a blender or an immersion blender to smooth it out until it reaches that dreamy, velvety texture.
Be careful not to burn yourself—blending hot soup can get a little wild. After blending, taste it and adjust the seasoning as needed. And there you have it, a bowl of Butternut Squash and Sweet Potato Soup that’s not just delicious but also feels like a warm hug. Enjoy it with some crusty bread, and you might just find yourself in a cozy food coma afterward.
Butternut Squash and Sweet Potato Soup Substitutions & Variations
After you’ve mastered the basics of Butternut Squash and Sweet Potato Soup, it’s fun to explore how you can customize it to suit your taste or make use of what you have on hand.
For a creamier texture, try adding coconut milk or heavy cream. If you prefer a spicy kick, toss in some cayenne pepper or red pepper flakes. You can also swap the sherry for white wine or apple cider for a different flavor profile.
If you’re out of beef or chicken stock, vegetable broth works perfectly too. To boost nutrition, consider adding kale or spinach right before blending.
Feel free to experiment with herbs like thyme or sage to elevate your soup’s aroma!
What to Serve with Butternut Squash and Sweet Potato Soup
To enhance your dining experience, consider pairing Butternut Squash and Sweet Potato Soup with complementary sides that elevate its rich flavors.
I love serving it with a warm, crusty bread, like a sourdough or a baguette, perfect for dipping. A simple mixed greens salad with a light vinaigrette adds a revitalizing contrast, balancing the soup’s sweetness.
If you want something heartier, roasted vegetables, such as Brussels sprouts or carrots, work beautifully. For protein, grilled chicken or a savory quiche can round out the meal nicely.
And don’t forget a sprinkle of toasted pumpkin seeds on top of the soup for added crunch! These pairings not only enhance the flavors but also create a wholesome, satisfying meal.
Additional Tips & Notes
While preparing Butternut Squash and Sweet Potato Soup, I’ve found a few tips that can really enhance the dish.
First, roasting the vegetables brings out their natural sweetness, so don’t skip that step. I also like to add a pinch of nutmeg or cinnamon for a warm, cozy flavor.
If you prefer a creamier texture, try adding a splash of coconut milk or heavy cream after blending. For a bit of heat, a dash of cayenne pepper works wonders.
Finally, remember to taste as you go; adjusting the seasoning is key.
Feel free to experiment with different garnishes like toasted pumpkin seeds or a drizzle of olive oil for a beautiful finish. Enjoy your cooking adventure!