Embrace the comforting flavors of autumn with a warming bowl of butternut pumpkin sweet potato soup. This hearty blend features the seasonal goodness of butternut squash, sweet pumpkin, and wholesome sweet potato. What truly elevates this dish is the subtle, aromatic hint of star anise, adding a unique depth. Enjoy a rich, velvety texture that makes this soup an ideal choice for any cozy meal.
Table of Contents
Creamy Butternut Pumpkin Sweet Potato Soup with Star Anise
This rich and flavorful soup combines the sweetness of butternut squash, pumpkin, and sweet potato with aromatic star anise and a hint of vermouth. It’s a comforting and creamy dish perfect for a cozy meal.
Ingredients
Equipment
Method
Instructions
- Melt butter in a large pot.
- Add the chopped onion and cook, stirring frequently, until softened (about 4 to 6 minutes).
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the cubed butternut squash, pumpkin, sweet potato, sliced carrot, star anise, and bay leaf, then stir to combine.
- Pour in the vermouth and cook for one minute.
- Add the chicken broth and bring the mixture to a boil.
- Reduce heat to a simmer and cook for 20 minutes, or until all vegetables are tender.
- Remove and discard the bay leaf from the soup.
- Carefully puree the soup in batches using a blender, or directly in the pot with a hand-blender, until smooth.
- For an extra creamy texture, strain the pureed soup through a chinois or fine mesh strainer.
- Return the soup to the stovetop and season generously with salt and freshly ground black pepper to taste.
- Serve hot and enjoy!
Notes
For an exceptionally smooth and creamy soup, consider straining the pureed mixture through a chinois or fine mesh strainer after blending.
Why You’ll Love This Butternut Pumpkin Sweet Potato Soup
This butternut pumpkin sweet potato soup offers many appealing qualities.
- Enjoy its incredibly smooth and luscious texture, a result of thorough blending.
- Savor a rich, complex, sweet-savory flavor profile that truly satisfies.
- Benefit from a nutrient-dense blend of vegetables, packed with vitamins. Butternut squash is a good source of fiber, potassium, and vitamins A and C, offering various health benefits.
- Customize this recipe easily with various additions to suit your taste.
- Impress guests effortlessly with its inviting aroma and vibrant color.
- It is an ideal dish for meal prep, and it freezes wonderfully for future enjoyment.
Ingredients
Gather these simple ingredients to create your comforting butternut pumpkin sweet potato soup:
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 garlic cloves, roughly chopped
- 1 ½ lbs prepared (peeled and seeded) butternut squash, cut into ¾-inch cubes
- ½ lb prepared (peeled and seeded) pie pumpkin, cut into ¾-inch cubes
- 1 medium sweet potato, peeled and chopped
- 1 large carrot, peeled and sliced
- 1 whole star anise
- 1 bay leaf
- ½ cup vermouth or white wine
- 4 cups homemade or less-sodium chicken broth (vegetable broth may also be used)
- Salt, to taste
- Freshly ground black pepper, to taste
Notes & Substitutions
- Pumpkin: Always use a sugar pumpkin or pie pumpkin for this recipe, not a large carving pumpkin, which lacks flavor and density.
- Star Anise: You can often find whole star anise at Asian markets or in the spice aisle of well-stocked grocery stores. Omit it if you cannot find it.
- Broth: Chicken broth adds a deeper, savory base, while vegetable broth makes this a vegetarian-friendly option.
- Alcohol: If you prefer to omit the vermouth or white wine, simply replace it with an equal amount of chicken or vegetable broth.
- Creaminess: For an even richer butternut pumpkin sweet potato soup, stir in a splash of coconut milk, heavy cream, or cashew cream at the end.
- Spice: For a warmer flavor, introduce a pinch of ground ginger, cinnamon, or nutmeg along with the vegetables.
Equipment
You won’t need many specialized tools for this recipe.
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Immersion blender or stand blender
- Optional: Chinois or fine mesh strainer for an extra silky finish.
Instructions
Follow these clear, step-by-step instructions to create your flavorful butternut pumpkin sweet potato soup.
- Prep Vegetables: Begin by preparing all your vegetables. Peel the butternut squash, pie pumpkin, and sweet potato. Carefully remove the seeds from the squash and pumpkin. Then, cube the butternut squash and pumpkin into ¾-inch pieces. Chop the sweet potato and slice the carrot. Roughly chop your onion and garlic.
- Sauté Aromatics: Melt the unsalted butter in a large soup pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring frequently, until it softens and becomes translucent, which takes about 4 to 6 minutes. Stir in the chopped garlic and cook for an additional 30 seconds until it becomes fragrant.
- Combine Vegetables: Add the prepared butternut squash, pie pumpkin, sweet potato, and sliced carrot to the pot. Stir to combine them with the aromatics. Incorporate the whole star anise and the bay leaf into the mixture.
- Deglaze: Pour in the vermouth or white wine. Allow it to cook for 1 minute, scraping up any browned bits from the bottom of the pot. This deglazing step adds a layer of depth to your butternut pumpkin sweet potato soup.
- Simmer: Add the chicken or vegetable broth to the pot and bring the soup to a gentle boil. Once boiling, reduce the heat to a simmer. Cook the soup for about 20 minutes, or until all the squash, pumpkin, and sweet potato pieces are fork-tender.
- Puree: Carefully remove and discard the bay leaf and star anise from the pot. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, uniform consistency. If using a stand blender, work in batches, filling the blender only halfway, and carefully pureeing until smooth. Return the pureed soup to the pot.
- Optional Strain: For an exceptionally smooth and silky texture, you can strain the pureed soup. Push the soup through a chinois or a fine mesh strainer using a spatula or ladle. This step removes any fibrous bits, resulting in a truly elegant soup.
- Finish & Serve: Return the soup to the stovetop over low heat. Season it to taste with salt and freshly ground black pepper. Give it a final stir and serve your warm butternut pumpkin sweet potato soup immediately with your preferred garnishes.
Pro Tips for the Best Soup
Achieve an even more flavorful butternut pumpkin sweet potato soup with these useful tips.
- Roast vegetables for deeper flavor before adding them to the pot.
- Dice vegetables uniformly to ensure they cook evenly and become tender at the same rate.
- Do not over-simmer the vegetables, as this can make them mushy and impact flavor.
- Adjust broth for desired soup consistency; add more for a thinner soup, simmer for a thicker one.
- Blend in batches if using a stand blender for the ultimate smoothness and to prevent overflow.
- Always taste and adjust seasoning at the very end to achieve the perfect balance.
- Toast star anise lightly in a dry pan before adding it for a more pronounced aroma.
Serving, Storage, and Variations
Make the most of your butternut pumpkin sweet potato soup with these helpful ideas.
Serving Suggestions
- Garnish with a sprinkle of fresh herbs, such as chopped parsley or chives.
- Add a swirl of coconut cream, heavy cream, or a dollop of Greek yogurt for added richness.
- Top with toasted pepitas (pumpkin seeds) or crunchy homemade croutons for texture.
- Serve this warming soup with a slice of crusty bread or a warm dinner roll for dipping.
- Pair it with a light, simple green salad for a complete and satisfying meal.
Storage Instructions
- Always allow the butternut pumpkin sweet potato soup to cool completely before storing it.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze individual portions in freezer-safe containers for up to 3 months.
- Thaw frozen soup overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over low to medium heat, stirring occasionally, until warmed through.
Flavor Variations
- Spicy: Add a pinch of cayenne pepper or a teaspoon of freshly grated ginger to the pot with the garlic.
- Smoky: Stir in a teaspoon of smoked paprika when you add the vegetables for a rich, earthy note.
- Herbal: Include a few sprigs of fresh thyme or sage leaves during the simmering phase for an aromatic twist.
- Coconut: Replace some or all of the dairy with full-fat coconut milk for a creamy, dairy-free, and vegan option.
- Roasted Garlic: Roast whole garlic heads until soft before adding them to the soup for a sweeter, mellow garlic flavor.
Nutrition Information
This butternut pumpkin sweet potato soup is packed with wholesome ingredients. It is naturally rich in essential Vitamins A and C, and a good source of dietary fiber. This soup is also naturally low in fat, making it a heart-healthy and nourishing choice. Please note that nutritional values are estimates.
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | 250 kcal |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 15mg |
| Sodium | 350mg |
| Carbohydrates | 40g |
| Dietary Fiber | 8g |
| Sugars | 15g |
| Protein | 5g |
| Vitamin A | 300% DV |
| Vitamin C | 60% DV |
| Iron | 10% DV |
| Calcium | 6% DV |
Frequently Asked Questions (FAQ)
- Q: Can I use frozen vegetables for this soup?
- A: Yes, you can use frozen cubed butternut squash or sweet potato. Adjust your cooking time as frozen vegetables may cook faster.
- Q: What if I don’t have star anise available?
- A: You can omit it entirely, or substitute with a tiny pinch of ground cinnamon or nutmeg for a similar warm spice note.
- Q: How can I make this butternut pumpkin sweet potato soup vegan?
- A: Simply use vegetable broth instead of chicken broth and olive oil in place of butter for a completely vegan version.
- Q: Can I make this soup using an Instant Pot or pressure cooker?
- A: Yes, sauté the aromatics and vegetables, then add the broth and pressure cook according to your appliance’s instructions, typically for 5-7 minutes.
- Q: How do I thicken or thin my soup if needed?
- A: To thicken, simmer the soup longer uncovered to reduce liquid. To thin, simply stir in additional broth or water until you reach your desired consistency.
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Conclusion
This creamy butternut pumpkin sweet potato soup offers a truly comforting and flavorful experience. Its harmonious blend of sweet, earthy vegetables and the subtle aroma of star anise creates a taste that is both familiar and exciting. We encourage you to try this wholesome recipe soon. Share your thoughts and photos with us; we love hearing from you!
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
