Description
Easy Butternut Squash and Sweet Potato Soup is a warm and inviting dish that can be made in just 30 minutes, perfect for any occasion. This creamy soup combines the natural sweetness of butternut squash and sweet potatoes, enhanced with fragrant spices like cumin and cinnamon. The addition of coconut milk gives it a luscious texture, making each spoonful a delightful experience. Whether served as a cozy dinner or a light lunch, this soup is nutritious, easy to prepare, and customizable to suit your taste. Plus, it’s freezer-friendly—make a big batch and enjoy it whenever you crave comfort food.
Ingredients
Scale
- 1 small butternut squash (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk
- 750 ml vegetable or chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
Instructions
- Prepare your vegetables by peeling and chopping the butternut squash, sweet potatoes, and onion into uniform pieces.
- In a large pot over medium heat, add olive oil. Sauté the onion and minced garlic until the onion is translucent.
- Stir in the chopped butternut squash and sweet potatoes along with the spices. Cook for another minute.
- Pour in the vegetable or chicken stock and bring to a boil. Reduce the heat to simmer for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in the coconut milk, adjust seasoning if necessary, serve hot with additional coconut milk drizzled on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 218
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg