Description
Indulge in the warmth of this Easy Butternut Squash and Sweet Potato Soup, a delightful blend of creamy textures and aromatic spices. Perfectly sweetened by the natural flavors of butternut squash and sweet potatoes, this soup is ready in just 30 minutes—ideal for busy weeknights or cozy gatherings. With a dash of coconut milk, savory spices, and a touch of chili for warmth, this dish promises to impress both family and friends. Enjoy it as a comforting meal on its own or pair it with your favorite sides for a fulfilling dining experience.
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
- Salt and pepper to taste
Instructions
- Prepare the vegetables by peeling and chopping the butternut squash and sweet potatoes into cubes. Slice the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add the onion and garlic; sauté until soft.
- Stir in the chopped squash, sweet potatoes, spices, salt, and pepper. Pour in the stock and bring to a boil.
- Reduce heat to low, cover, and simmer for about 20 minutes until vegetables are tender.
- Remove from heat. Blend until smooth using an immersion blender or countertop blender.
- Stir in coconut milk, adjust seasoning if needed, then heat through before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg