A Pot Full of Sunshine
This soup is like sunshine in a bowl. It is bright orange and so cheerful. I make it every year when the leaves start to fall. It warms you up from the inside out.
Doesn’t that smell amazing? The onion and garlic cooking together is the best start. It makes the whole house feel like a home. This first step matters because it builds the flavor for the whole pot.
A Funny Little Story
The first time I made this, I almost forgot the sweet potatoes. I was talking to my neighbor over the fence. I had to run back inside and chop them up fast. I still laugh at that.
It all worked out just fine. The soup was still delicious. It taught me that cooking doesn’t have to be perfect. Have you ever forgotten an ingredient? What did you do?
Making It Silky Smooth
Now for the magic part. You get to make the soup all smooth. Be careful with the blender, it’s hot. I like to use a stick blender right in the pot.
It goes from chunky to creamy in seconds. It is so satisfying to watch. Fun fact: The bright orange color means it’s packed with Vitamin A. That’s great for your eyes!
The Final Touch
Stirring in the coconut milk is my favorite step. It makes the soup so rich and creamy. Then you add the cinnamon and nutmeg. It smells like the holidays.
Letting it simmer for five more minutes is important. It lets all the flavors get to know each other. This makes the soup taste like one happy family. Do you like a little spice in your soup?
Why This Soup is Special
This soup is more than just food. It is a big, warm hug. It is made from simple, good things from the earth. That always feels nice to eat.
Sharing a pot of soup with someone is a way to show you care. It is a simple act of love. This matters more than any fancy recipe. What is your favorite food to share with friends?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil or butter | 1 tbsp | |
| Onion | 1 medium | chopped |
| Garlic | 2 cloves | minced |
| Butternut squash | 1 medium | peeled and cubed |
| Sweet potatoes | 2 medium | peeled and cubed |
| Vegetable or chicken broth | 4 cups | |
| Coconut milk or heavy cream | 1 cup | |
| Salt | 1 tsp | to taste |
| Black pepper | 1/2 tsp | |
| Ground cinnamon | 1/2 tsp | optional |
| Nutmeg | 1/4 tsp | optional |
My Cozy Autumn Soup
Hello, my dear! Come sit with me. The air is getting crisp outside. That means it is soup time in my kitchen. This one is like a warm hug in a bowl. It is my creamy butternut squash and sweet potato soup. I love the color. It looks like a sunny autumn afternoon.
Making it fills the whole house with a wonderful smell. It reminds me of my own grandma’s kitchen. She always said good food should make you feel happy. This soup does just that. Let’s make some together. It is easier than you think.
- Step 1: Grab your biggest pot. Let’s get it warm over medium heat. Add your oil or a nice pat of butter. Once it’s shimmering, toss in your chopped onion and garlic. We just want them soft and smelling good. Doesn’t that smell amazing? It’s the best start to any soup.
- Step 2: Now, add your cubed squash and sweet potatoes. Pour in the broth. Turn the heat up until it starts to bubble. Then, turn it down to a gentle simmer. Let it cook for about 25 minutes. The vegetables should be so tender you can poke them with a fork easily. (A hard-learned tip: cut the cubes the same size so they all cook evenly!)
- Step 3: This is the fun part! We need to make the soup smooth and creamy. If you have a stick blender, just plunge it right into the pot. If not, carefully blend it in batches in your regular blender. I still laugh at the time I forgot to put the lid on. What a mess! What’s your favorite kitchen tool? Share below!
- Step 4: Now, stir in the coconut milk or cream. This makes it so silky. Then, add your salt, pepper, and those cozy spices. A little cinnamon and nutmeg are my secret. Let it simmer for five more minutes. This lets all the flavors become good friends.
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Lunch, Soup
Three Fun Twists to Try
This soup is wonderful as it is. But you can also play with it! Here are a few of my favorite ways to change it up. It’s fun to make a recipe your own. Cooking is all about what you like.
- Apple Adventure: Add a chopped apple when you cook the squash. It gives a little sweet tang.
- Spicy Kick: Stir in a pinch of cayenne pepper at the end. It gives you a nice, warm surprise.
- Toasty Topper: Top your bowl with crunchy roasted pumpkin seeds. It’s all about the texture!
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, let’s talk about serving this golden soup. A warm, crusty bread is perfect for dipping. A simple green salad on the side is lovely, too. For a pretty touch, drizzle a little extra cream on top. You could even make a little swirl with a spoon.
What to drink? A cold glass of apple cider is just right. For the grown-ups, a glass of Chardonnay pairs beautifully. It’s a cozy combination for a cool evening. Which would you choose tonight?
Keeping Your Cozy Soup Cozy
This soup is a wonderful friend to your freezer. Let it cool completely first. Then pop it into airtight containers. It will be happy there for three months.
I remember my first time freezing it. I was so proud of my foresight. A few weeks later, a busy day was saved by that little container of gold. Thaw it overnight in your fridge for best results.
Reheating is simple. Warm it gently on the stove. Stir it often so it heats evenly. You might need a splash of broth or water to thin it.
Batch cooking like this saves you on hectic nights. It means a warm, healthy meal is always close by. It is a gift to your future, tired self. Have you ever tried storing it this way? Share below!
Simple Fixes for Soup Troubles
Is your soup too thin? Let it simmer a bit longer. The extra cooking time will thicken it up nicely. You can also add a mashed potato.
I once added far too much salt. I was so disappointed. Then I learned a trick. Toss in a peeled, raw potato and simmer for ten minutes. It soaks up the extra salt.
If your soup tastes bland, do not worry. The problem is usually just enough salt. Add a little at a time and taste as you go. This makes the vegetable flavors sing.
Getting the flavor right builds your cooking confidence. It teaches you to trust your own taste. A well-seasoned soup feels like a big hug in a bowl. Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Is this soup gluten-free? A: Yes, it is naturally gluten-free. Just check your broth label to be sure.
Q: Can I make it ahead? A: Absolutely. It tastes even better the next day. The flavors have more time to mingle.
Q: What can I use instead of coconut milk? A: Heavy cream works great. For a lighter option, try plain yogurt stirred in at the end.
Q: Can I double the recipe? A: Of course. Use a very large pot. It is perfect for sharing with neighbors.
Q: Are the spices necessary? A: The cinnamon and nutmeg are optional. But they add a lovely, warm feeling. Fun fact: my grandma always called nutmeg the “happy spice.” Which tip will you try first?
A Note From My Kitchen to Yours
I hope this soup brings warmth to your table. Cooking is about sharing stories and good food. I love hearing about your own kitchen adventures.
Did you add your own special twist to the recipe? Maybe you used a different spice. I would love to see your beautiful bowls. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Creamy Butternut Squash Sweet Potato Soup
Description
A comforting and velvety smooth soup that combines the natural sweetness of butternut squash and sweet potatoes, perfect for a cozy meal.
Ingredients
Instructions
- Begin by heating the oil in a large pot. Cook the chopped onion and minced garlic until they become soft and fragrant.
- Next, add the cubed butternut squash, sweet potatoes, and broth to the pot. Increase the heat to bring the mixture to a boil, then lower the heat to let it simmer for 20 to 25 minutes, or until the vegetables are completely tender.
- Once the vegetables are cooked, carefully puree the soup directly in the pot using an immersion blender. If you don’t have one, you can blend the soup in batches using a standard blender until it is perfectly smooth.
- Return the smooth puree to the pot if necessary, and stir in the coconut milk or heavy cream. Season the soup with salt, pepper, and the optional cinnamon and nutmeg.
- Allow the soup to simmer for an additional 5 minutes to let the flavors meld together. Serve immediately while warm.
Notes
- For a thinner consistency, add more broth. For a richer soup, use heavy cream instead of coconut milk. Garnish with a drizzle of cream, toasted pumpkin seeds, or fresh herbs.
Leave a Reply