Description
Indulge in the warmth of Easy Butternut Squash and Sweet Potato Soup, a creamy delight that transforms cozy dinners into cherished moments. This simple, nutritious soup combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices like cumin and cinnamon, creating a comforting dish perfect for any occasion. Ready in just 30 minutes, it’s an ideal choice for busy weeknights or elegant gatherings. Plus, it’s vegan-friendly, making it a versatile addition to your recipe repertoire.
Ingredients
Scale
- 1 small butternut squash (about 700-900g), peeled and chopped
- 2 sweet potatoes (about 275g), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes into small pieces for even cooking.
- In a large pot over medium heat, warm the olive oil and sauté the sliced onion until translucent (about 5 minutes). Add garlic and cook for another minute.
- Stir in the chopped squash and sweet potatoes.
- Sprinkle with spices, then pour in the stock. Bring to a boil, reduce heat to simmer, cover, and cook until vegetables are tender (about 20 minutes).
- Blend the mixture until smooth using a blender or immersion blender.
- Return to low heat; stir in coconut milk thoroughly. Adjust seasoning if needed.
- Serve hot with a drizzle of reserved coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 265
- Sugar: 9g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg