Description
Indulge in the warmth of this Easy Butternut Squash and Sweet Potato Soup, a creamy blend that’s ready in just 30 minutes. Perfect for cozy dinners or meal prep, this nutritious soup combines the sweetness of roasted butternut squash and sweet potatoes with aromatic spices. Ideal for chilly evenings or festive gatherings, it’s both comforting and versatile, allowing for seasonal ingredient swaps or spice adjustments to match your taste. Whether you’re serving it as a starter or enjoying it as a hearty meal, this recipe is sure to become a staple in your kitchen.
Ingredients
Scale
- 1 small butternut squash (700-900g), peeled and chopped
- 2 sweet potatoes (275g), 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
- Ground cumin, cinnamon, chili powder, chili flakes, salt, and pepper
Instructions
- Peel and chop the butternut squash and sweet potatoes into even-sized pieces.
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent (about 5 minutes) then add garlic for another minute.
- Stir in the chopped squash and sweet potatoes; cook for about 5 minutes.
- Add spices: ground cumin, cinnamon, chili powder, chili flakes, salt, and pepper.
- Pour in stock until vegetables are submerged; bring to a boil then simmer for 20 minutes until tender.
- Blend the mixture until smooth using a blender or immersion blender.
- Serve warm with a drizzle of coconut milk on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 228
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg