Description
Easy Butternut Squash and Sweet Potato Soup is a warm, comforting dish that captures the essence of cozy fall evenings. This creamy soup, made in just 30 minutes, combines the natural sweetness of butternut squash and sweet potatoes with fragrant spices for a deliciously satisfying meal. Perfect as a light lunch or hearty dinner, it can easily be customized with your favorite herbs and toppings or stored for future meals. Serve it with crusty bread or garnished with fresh herbs to elevate its already delightful flavor profile.
Ingredients
Scale
- 1 small butternut squash (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 400 ml full-fat coconut milk
- 750 ml vegetable or chicken stock
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes into uniform pieces. Slice the onion and peel the garlic.
- In a large pot over medium heat, add olive oil. Sauté the onion until translucent, then add minced garlic for an additional minute.
- Add the chopped vegetables and spices; stir to coat.
- Pour in the stock, bring to a boil, then simmer covered for about 20 minutes until tender.
- Blend until smooth using an immersion blender or countertop blender.
- Stir in coconut milk and heat gently without boiling. Adjust seasoning as needed.
- Serve warm, garnished with reserved coconut milk if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 9g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg