Easy Butternut Squash and Sweet Potato Soup
Easy Butternut Squash and Sweet Potato Soup is a creamy, flavorful dish that is quick to prepare and perfect for any season. Combining the natural sweetness of butternut squash and sweet potatoes with aromatic spices, this comforting soup is both nourishing and satisfying. In just 30 minutes, you can whip up a bowl of warmth that delights the senses. It’s versatile enough to serve as a starter or main course, and leftovers freeze beautifully for future meals. Whether paired with crusty bread or garnished with fresh herbs, this soup is sure to become a favorite in your kitchen.
- 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 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
- Peel and chop the vegetables into even-sized pieces.
- In a large pot, heat olive oil over medium heat. Add the onion and sauté until translucent. Stir in garlic for an additional minute.
- Add the butternut squash and sweet potatoes, stirring for about 5 minutes.
- Sprinkle in spices: cumin, cinnamon, chili powder, and flakes; mix thoroughly.
- Pour in vegetable or chicken stock to cover veggies. Bring to a boil then simmer for 20 minutes until tender.
- Blend until smooth using an immersion blender; adjust texture as desired.
- Stir in coconut milk and season with salt and pepper before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg