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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup

Indulge in a bowl of Easy Butternut Squash and Sweet Potato Soup, a warm and creamy delight ready in just 30 minutes. This comforting soup combines the naturally sweet flavors of butternut squash and sweet potatoes, enhanced with aromatic spices like cumin, cinnamon, and chili flakes. The rich coconut milk adds a velvety texture that makes it perfect for cozy dinners or quick lunches. Best of all, this nutritious dish is vegan-friendly and freezer-friendly, allowing you to enjoy a wholesome meal anytime.

  • Total Time: 30 minutes
  • Yield: Approximately 4 servings 1x

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

  1. Peel and chop the butternut squash and sweet potatoes into small cubes. Slice the yellow onion thinly.
  2. In a large pot over medium heat, add olive oil. Once hot, sauté sliced onion and whole garlic cloves until translucent.
  3. Add chopped butternut squash and sweet potatoes to the pot; stir well.
  4. Pour in vegetable or chicken stock along with coconut milk; bring to a boil.
  5. Stir in spices, salt, and pepper; reduce heat to low and simmer for about 20 minutes until vegetables are tender.
  6. Remove from heat and blend until smooth using an immersion blender or countertop blender.
  7. Serve warm, topped with reserved coconut milk if desired.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 220
  • Sugar: 5g
  • Sodium: 480mg
  • Fat: 10g
  • Saturated Fat: 8g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: For deeper flavors, consider roasting the butternut squash and sweet potatoes before adding them to the soup. Customize by adding herbs like thyme or spices such as nutmeg for additional depth. Adjust thickness by adding more stock or coconut milk based on your preference.

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