Butternut Squash And Sweet Potato Soup In Soup Maker

This Butternut Squash and Sweet Potato Soup in a soup maker is a creamy and warming recipe, which includes butternut squash and coconut milk. It’s a no-fuss take on the classic, ready in about 55 minutes.

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Butternut Squash And Sweet Potato Soup In Soup Maker Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 1/2 lb carrots, peeled and chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger (or 1 teaspoon ground ginger)
• 2 lbs peeled, cubed butternut squash (about 3 lbs before peeling)
• 1 1/2 lbs sweet potato, peeled and cubed
• 1 teaspoon ground curry powder
• 1/2 teaspoon ground coriander
• 4–5 cups vegetable broth
• 1 cup full-fat or light coconut milk

How To Make Butternut Squash And Sweet Potato Soup In Soup Maker

1. Sauté if your soup maker allows: If your soup maker has a sauté function, add olive oil, onion, carrots, garlic, and ginger. Cook for 5 minutes until softened.
2. Add ingredients: Add cubed squash, sweet potato, curry powder, coriander, and broth. Use 4 cups first—add more later if needed for thinning. Do not exceed the max fill line.
3. Cook and blend: Select the “smooth soup” mode and let it cook for about 30 minutes, or follow your soup maker’s preset.
4. Stir in coconut milk: When cooking ends, add coconut milk and blend again briefly if needed to combine.
5. Serve warm: Ladle into bowls and serve hot. Garnish with herbs, croutons, or a swirl of coconut milk if desired.

Recipe Tips

• Can I use frozen squash? Yes, just make sure it’s cubed and adjust cooking time if needed.
• How to get a thicker soup: Use 4 cups of broth instead of 5. Add more later if needed.
• What if I don’t have a sauté function? Sauté veggies in a pan first, then transfer to the soup maker.
• Can I freeze it? Yes, freeze in containers for up to 1 month.
• How to add protein? Stir in cooked lentils or chickpeas after blending.

What To Serve With Butternut Squash And Sweet Potato Soup

This smooth, cozy soup pairs well with:

• Crusty sourdough bread
• A grilled cheese sandwich
• Kale salad with lemon vinaigrette
• Roasted chickpeas
• Toasted pumpkin seeds

How To Store Butternut Squash And Sweet Potato Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently in the microwave or on the stove.

Freeze: Freeze in freezer-safe containers for up to 1 month. Thaw in the fridge overnight before reheating.

Butternut Squash And Sweet Potato Soup Nutrition Facts

• Calories: 279 kcal
• Carbohydrates: 58g
• Protein: 5g
• Fat: 5g
• Saturated Fat: 1g
• Sodium: 882mg
• Potassium: 1348mg
• Fiber: 9g
• Sugar: 14g
• Calcium: 165mg
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup without coconut milk?
Yes, you can use oat milk, cashew cream, or even just broth for a lighter version.

How long does it take in the soup maker?
About 30 minutes using the “smooth soup” function.

Do I need to peel the squash and sweet potato?
Yes, for best texture and flavor.

Can I add spice?
Absolutely—try cayenne, turmeric, or smoked paprika.

Can I blend it by hand?
Yes, use an immersion blender if not using a soup maker.

Try More Recipes:

• Butternut Squash And Red Pepper Soup In Soup Maker
• Butternut Squash And Lentil Soup In Soup Maker
• Brussels Sprout Soup In Soup Maker