Description
Indulge in the warmth and comfort of this Easy Butternut Squash and Sweet Potato Soup. Ready in just 30 minutes, this creamy delight combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices, creating a dish that’s perfect for cozy dinners or as a starter for special occasions. The velvety texture makes it a versatile option—enjoy it as a light lunch, part of a larger meal, or freeze leftovers for an easy meal later. Customize it with your favorite toppings, and you’ll have a nutritious, satisfying soup that is sure to impress.
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
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock
- Salt and pepper to taste
Instructions
- Prepare the vegetables by peeling and chopping the squash and sweet potatoes. Slice the onion and peel the garlic.
- In a large pot over medium heat, sauté the onion in olive oil until translucent. Add garlic; cook until fragrant.
- Stir in the chopped squash and sweet potatoes along with spices; cook for 5 minutes.
- Pour in stock until submerged; bring to a boil then simmer covered for about 20 minutes until tender.
- Blend until smooth using an immersion blender or regular blender.
- Stir in coconut milk, season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg