Easy Butternut Squash and Sweet Potato Soup
If you’re in search of a comforting dish that warms both the heart and the home, try this Easy Butternut Squash and Sweet Potato Soup. In just 30 minutes, you can enjoy a creamy blend of naturally sweet butternut squash and sweet potatoes, enhanced with savory spices and smooth coconut milk. This wholesome soup is perfect for busy weeknights or family gatherings, bringing an inviting aroma to your kitchen. It’s versatile enough to serve as a starter or a main dish alongside crusty bread. Plus, it’s freezer-friendly, making it an ideal choice for meal prepping!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Vegetarian
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
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable stock or water
- Salt and pepper to taste
Instructions
- Prepare the vegetables by peeling and chopping the butternut squash and sweet potatoes.
- In a large pot, heat olive oil over medium heat. Sauté the sliced onion and garlic until soft.
- Add the butternut squash, sweet potatoes, spices, vegetable stock (or water), salt, and pepper to the pot; stir to combine.
- Bring to a gentle boil, then reduce heat and simmer for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or transfer to a regular blender in batches.
- Serve warm with a drizzle of reserved coconut milk.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 245
- Sugar: 8g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg