Description
Indulge in the warmth of this Easy Butternut Squash and Sweet Potato Soup, a delightful dish that combines creamy textures with rich flavors. Ready in just 30 minutes, this soup is perfect for chilly evenings or cozy family gatherings. The natural sweetness of butternut squash and sweet potatoes pairs beautifully with aromatic spices, creating a savory yet comforting experience. With its versatility, it can be served as a hearty main course or a light appetizer. Plus, the option to roast the vegetables adds an extra depth of flavor that will have everyone asking for seconds. Whether you’re looking for a quick weeknight meal or something special for guests, this soup is sure to satisfy.
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
- Wash, peel, and chop the butternut squash and sweet potatoes evenly.
- In a large pot over medium heat, add olive oil; once hot, sauté onions until translucent. Add minced garlic in the last minute.
- Stir in chopped butternut squash and sweet potatoes along with cumin, cinnamon, chili powder, chili flakes, salt, and pepper.
- Pour in stock and bring to a boil; then reduce to simmer until vegetables are tender (about 20 minutes).
- Blend the soup until smooth using an immersion blender or standard blender.
- Stir in coconut milk and adjust seasoning; heat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 216
- Sugar: 7g
- Sodium: 504mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg