BUTTERNUT SQUASH & SWEET POTATO SOUP

This Butternut Squash & Sweet Potato soup is healthy, comforting, and vegan. This is a one-pot meal that can be made in my Instant Pot in under 30 minutes.

The past 2 days have been so cold here & I was craving for something warm and creamy. So I made this butternut squash & sweet potato soup & I thought to post it too for you guys. Because of the luxurious texture of the soup, this soup has always been my favorite. It has a perfect combination of sweet & savory flavors.

Ok, I know I love soup season and fall. I like making Lentil Soup, Lentil Stew. And who doesn't like Tomato Basil Soup, right? And have you tried my Hungarian Mushroom Soup? If not, I will urge you to try it only because of its rich umami flavor. There are so many vegetarian soups that I enjoy making. But to be frank, I wait to make this soup once it starts to get colder.

Making soup is easy, but making soup in Instant Pot is much easier. I make all sorts of things using my Instant Pot. And making soup is one of the easiest things to try. Have you tried Air Fryer Spaghetti Squash? They are low carb and tastes so good with just butter and lemon juice.

You can serve this delicious soup with some crusty bread. Or you can serve the soup in Roasted mini pumpkins or squash. I have used acorn squash, but any variety will work.

INGREDIENTS

• VEGGIES: I use onions, celery, carrots, ginger, and garlic. They are added to create the base for the soup. Fresh ginger and garlic makes a big difference. But if you don't have, then you can add powdered ginger and garlic too.
• BUTTERNUT SQUASH: Use the fresh butternut squash soup. Peel the butternut squash and remove the seeds. Then cut it and add it in the soup.
• SWEET POTATO: You can use any sweet potato for the recipe. If you add purple sweet potato, then the color of the soup will not turn out so good. I have used Japanese sweet potato as I like its flavor the best. Also, butternut squash and sweet potato compliment each other really well.
• SPICES: You can flavor the soup using any spice. But Cinnamon, Nutmeg, Thyme, Sage, Curry Powder goes really well in the soup.
• BROTH: I have used vegetable broth in the soup. But you can also use chicken broth or beef broth in the recipe.
• COCONUT MILK: Coconut milk will provide the creamy flavor to the soup. Or you can use cream too.
• ADD-ONS: You can also add harissa, or habanero (for spicy flavor). You can garnish the soup with some roasted pumpkin seeds, pomegranate seeds, parsley, dried cranberries, or sour cream.

PREPARATION

How to cut Butternut Squash

• Peel the squash using a peeler or a knife from top to bottom. The raw squash is harder, so it is better to peel using a peeler.
• Cut the squash lengthwise form top to bottom. Make sure to put the squash flat on the cutting board and then cut it.
• Remove the seeds using an ice cream scooper or a spoon.
• Cut the butternut squash in big chunks. Make sure to cut squash and sweet potato in equal sized pieces.

How to cut Sweet Potato

• Peel the sweet potato skin using a knife or a peeler. It is easier to cut sweet potato using a peeler.
• Cut the sweet potato in big chunks. Make sure to cut squash and sweet potato in equal sized pieces.

Let's Make It

• Add oil or butter and saute onion, carrots, and celery until tender. Then add chopped/minced ginger and garlic and saute for 1 minute.
• Then add butternut squash and sweet potato along with vegetable stock.
• Add spices: cinnamon, thyme, cumin powder, curry powder, and paprika.
• Close the lid of instant Pot and pressure cook it for 10 minutes. Once the timer beeps, NPR for 5 minutes and then Quick Release. Once the pressure is released, open the lid.
• Using Immersion Blend, blend all the ingredients until smooth and creamy. Or you can also blend it in the blender and transfer the soup in the instant Pot again.
• Turn the Saute and add coconut milk and if needed, then add more vegetable stock, lemon juice, and maple syrup. Simmer for 3-5 minutes at Low Heat.

Roast the Squash/ Pumpkin

• Cut the top of the pumpkin or squash. Spray olive oil inside the squash and pumpkin and sprinkle salt & pepper.
• Preheat the oven at 400 Degrees F. Place the pumpkin/squash in the pre-heated oven for 10-15 minutes until cooked and edges are a little brown.

Serving

Pour the soup in the roasted mini pumpkin or squash. Garnish with roasted pumpkin seeds, kale chips, or parsley/cilantro with a sour cream/ yogurt dollop.

FREQUENTLY ASKED QUESTIONS

How to season butternut squash & sweet potato soup?

Butternut squash is one vegetable that can be enjoyed savory or sweet. You can add cinnamon, nutmeg, ginger, pumpkin spice for sweet flavors. But thyme, sage, curry powder, paprika, cumin powder, etc., are also added for a savory flavor.

How to store butternut squash soup?

You can keep the soup in the refrigerator for up to 3-5 days. For a longer time, you can also store it in the freezer. Freeze the soup in freezer-safe containers or bags for 1-2 months.

When reusing, defrost the soup overnight in the refrigerator. Then heat the soup on the stove-top or in the microwave until hot.

Is butternut squash soup healthy?

If you do not add too much fat, then this soup is low-carb and healthy. Also, it can be consumed in the Keto diet. It is packed with healthy fiber, so it helps in weight loss too.

How to thicken butternut squash soup?

I have added coconut milk to bring a rich flavor to the soup. You can mix flour and water in the bowl and add that to the soup. Or you can also add cream/ yogurt too at the end of the step. Sometimes almond flour or cashew paste/cream is also added to thick the curry or gravy.

How to use butternut squash seeds?

You can remove the seeds. Soak the seeds in water and then remove the seeds from the skin. And air fry the seeds with some spices and eat them for snacktime.

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