(Comfort in a Bowl — Easy, Cozy & Totally Delicious)
Alright, if you’re craving something warm, velvety, and just plain comforting, this Creamy Butternut Squash & Sweet Potato Soup is where it’s at. It’s like a hug in a bowl — perfect for chilly evenings, lazy weekends, or whenever you want to pretend you’re a fancy chef without breaking a sweat.
What You’ll Need:
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth if you’re not veggie)
- 1 cup coconut milk or heavy cream (for that silky smoothness)
- 2 tablespoons olive oil or butter
- Salt & pepper, to taste
- Optional: a pinch of nutmeg or cinnamon for extra cozy vibes
Pro tip: Roast the squash and sweet potatoes first to bring out that natural sweetness — your soup will thank you.
How to Make It (Super Simple!)
1. Roast the Veggies
Toss the squash and sweet potatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for about 25-30 minutes until soft and slightly caramelized.
2. Sauté the Aromatics
While the veggies roast, heat a bit of oil or butter in a pot. Sauté onion and garlic until soft and fragrant — your kitchen’s gonna smell amazing.
3. Blend It Up
Add the roasted veggies and broth to the pot. Bring to a simmer, then use an immersion blender (or regular blender in batches) to puree until silky smooth.
4. Make It Creamy
Stir in the coconut milk or cream, and warm through. Adjust salt and pepper, and if you’re feeling fancy, add a sprinkle of nutmeg or cinnamon.
Why You’ll Love This Soup:
✔️ Creamy and comforting without tons of fuss
✔️ Naturally sweet, no extra sugar needed
✔️ Vegan-friendly if you use coconut milk
✔️ Perfect for meal prep or a cozy solo dinner
✔️ Freezes like a champ for later soup cravings
Variations & Tips
| Want to Make it… | Try This |
|---|---|
| Spicy? | Add a pinch of cayenne or chili flakes |
| More savory? | Throw in some fresh thyme or rosemary |
| Extra protein? | Top with roasted chickpeas or crispy bacon bits |
| Thicker? | Add less broth or toss in some cooked lentils |
FAQs
Can I skip roasting the veggies?
You can, but roasting really ups the flavor game — so if you’ve got the time, do it!
What if I don’t have coconut milk?
Heavy cream, half-and-half, or even plain yogurt work great too.
How long does it keep?
Stored in the fridge, it’s good for 3-4 days. Freeze leftovers for up to 3 months.
Can I make this in a slow cooker?
Yep! Just roast your veggies first or cook them directly in the slow cooker until tender before blending.
Final Thoughts
This Creamy Butternut Squash & Sweet Potato Soup is everything you want on a cold day — smooth, flavorful, and ridiculously easy. Whether you’re serving it for dinner or meal prepping for the week, it’s bound to become your go-to comfort food.
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