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 come together in just 30 minutes. Creamy coconut milk pairs beautifully with the natural sweetness of butternut squash and sweet potatoes, creating a vibrant soup that’s not only satisfying but also packed with nutrients. This family-friendly dish is perfect for busy weeknights or cozy gatherings, making it a go-to recipe for any occasion. Plus, it’s versatile enough to accommodate various tastes and dietary preferences. Serve it warm with crusty bread or enjoy it on its own for a comforting meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 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 (reserve 2 tablespoons for serving)
- 750 ml vegetable stock
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté sliced onion until soft.
- Add garlic and spices; cook for about a minute until fragrant.
- Stir in chopped butternut squash and sweet potatoes until well coated.
- Pour in vegetable stock; bring to a boil, then simmer covered for 20 minutes until vegetables are tender.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in reserved coconut milk before serving; adjust seasoning as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg