Description
Indulge in the warmth of our Easy Butternut Squash and Sweet Potato Soup, a comforting blend of rich flavors and creamy texture that’s perfect for any occasion. This delightful soup takes just 30 minutes to prepare, making it ideal for busy weeknights or cozy weekends. The harmonious combination of butternut squash and sweet potatoes creates a nourishing base, enhanced by aromatic spices. Whether enjoyed alone or paired with crusty bread, this versatile soup is sure to satisfy your cravings. Plus, it’s freezer-friendly and can easily be made vegan. Dive into this wholesome recipe that brings together simple ingredients to create an unforgettable dish.
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
- Spices: ground cumin, cinnamon, chili powder, chili flakes
- Vegetable or chicken stock
Instructions
- Prepare ingredients: peel and chop the butternut squash and sweet potatoes; slice the onion; peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and cook for another minute.
- Stir in the butternut squash and sweet potatoes.
- Add spices: ground cumin, cinnamon, chili powder, chili flakes, salt, and pepper. Stir well.
- Pour in stock; bring to a boil then reduce to a simmer with a partial lid.
- Cook for about 20 minutes until vegetables are tender.
- Blend soup until smooth using an immersion blender or countertop blender.
- Stir in most of the reserved coconut milk before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg