Easy Butternut Squash and Sweet Potato Soup
Warm your soul with this Easy Butternut Squash and Sweet Potato Soup, a delightful blend of flavors that’s perfect for any occasion. In just 30 minutes, you can whip up this creamy, nutritious soup that’s not only easy to make but also family-friendly. The natural sweetness of butternut squash and sweet potatoes combines beautifully with aromatic spices, creating a comforting dish that is sure to please even the pickiest eaters. Ideal for busy weeknights or cozy gatherings, this soup can be made ahead and stored for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Blending
- Cuisine: American
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 stock or water
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Prepare vegetables by peeling and chopping the butternut squash and sweet potatoes into small chunks. Slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent (about 5 minutes).
- Add garlic and prepared vegetables; cook for another few minutes until fragrant.
- Stir in spices and pour in vegetable stock along with coconut milk. Bring to a boil, then reduce heat and simmer for about 15 minutes until tender.
- Blend until smooth using an immersion blender or regular blender, seasoning with salt and pepper as needed.
- Serve warm with a drizzle of coconut milk on top.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg