Sweet Potato and Butternut Squash Soup with Cream Cheese, Cranberries, and Toasted Bread Bites
Warm up with a comforting bowl of our Sweet Potato and Butternut Squash Soup. You will love the richness from the cream cheese, the tinge of sweetness from the cranberries, and the delightful crunch of toasted bread bites, ideal for cozy nights in!
Total Time: Prep Time: 15 minutes, Cook Time: 35 minutes
## Ingredients:
Remember, the key to a successful dish begins with the ingredients!
– Two tablespoons of olive oil
– A large onion, chopped
– Two cloves of garlic, minced
– Two medium sweet potatoes, peeled and cubed
– One medium-sized butternut squash, peeled and cubed
– Four cups of vegetable broth
– Half a teaspoon of ground nutmeg
– The necessary amounts of Salt and pepper
– Four oz of cream cheese, softened
– A half cup of dried cranberries
– One whole baguette, cubed into small pieces
– Two tablespoons butter
– Two tablespoons fresh parsley, chopped (optional)
## Directions:
To make our delicious Sweet Potato and Butternut Squash Soup, follow these simple steps.
1. In a large pot, heat the olive oil at a medium heat. Add the onions and garlic and sauté until the onions are transparent, approximately 5 minutes.
2. Add the sweet potatoes and butternut squash to the pot. Pour in the vegetable broth and add nutmeg, seasoning with salt and pepper. Enable the mixture to come to a boil before reducing the heat, letting it simmer for about 25 minutes, or until the vegetables are tender and well-cooked.
3. Use an immersion blender and puree the soup until smooth. Stir in cream cheese until it is fully dissipated and has created a creamy texture.
4. While the soup is cooking, melt butter in a skillet over medium heat. Add bread cubes to it and toast them until golden brown. Upon finishing remove it from the heat.
5. Once everything is done, ladle soup into bowls, and top it with a sprinkle of dried cranberries and toasted bread bites. You could also sprinkle with fresh parsley for added colour and flavour.
Congratulations, you have made your Sweet Potato and Butternut Squash Soup. Now enjoy a warm bowl of creamy goodness perfect for chilly evenings!
## How to Serve
This soup pairs nicely with a glass of chilled white wine or as a starter to a larger meal.
## How to Store
After cooling, you can store this soup in an airtight container in the refrigerator. It can last for up to a week, and you can quickly reheat it on the stove when ready to serve.
## Tips to make Sweet Potato and Butternut Squash Soup
For a smoky flavour, you can add a sprinkle of smoked paprika. Also, for a thicker texture, you can add extra cream cheese.
## Variations
For a vegan version, you can replace the cream cheese with coconut cream. Also, you can add pumpkin seeds to give an additional crunch.
## FAQs
1. Can I use pumpkin instead of butternut squash?
Yes, you can substitute butternut squash with pumpkin. It will still give the soup a sweet, nutty taste.
2. What can I use instead of cream cheese?
You can use cashew cream, heavy whipped cream, or any dairy-free cheese for vegan options.
3. Can I freeze the soup?
Yes, you can. But make sure to cool it first. Freeze it in airtight containers, and it will last up to 2 months. To reheat, allow it to defrost in the fridge overnight then heat it on the stove.