Description
Indulge in the warmth and comfort of Easy Butternut Squash and Sweet Potato Soup, a delightful dish that comes together in just 30 minutes. This creamy, velvety soup blends sweet potatoes and butternut squash for a rich, satisfying flavor that’s perfect for chilly evenings or cozy gatherings. Enhanced with aromatic spices and coconut milk, it’s both nutritious and delicious—ideal as a starter or main course. Whether served hot or chilled, this vibrant soup is a versatile addition to any meal.
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
- Peel and chop the butternut squash and sweet potatoes into uniform pieces.
- Heat olive oil in a large pot over medium heat; sauté sliced onion and garlic until translucent.
- Add chopped vegetables; season with spices, salt, and pepper. Cook for an additional 5 minutes.
- Pour in the vegetable or chicken stock; bring to a boil then reduce heat to simmer for about 20 minutes until tender.
- Blend until smooth using an immersion blender or countertop blender.
- Stir in coconut milk; adjust seasoning if needed before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg