Easy Butternut Squash and Sweet Potato Soup
Warm up your evenings with this Easy Butternut Squash and Sweet Potato Soup, a comforting blend of creamy textures and rich flavors. Perfect for chilly nights or as a starter for gatherings, this soup combines roasted butternut squash and sweet potatoes with aromatic spices like cumin and cinnamon. Ready in just 30 minutes, it’s not only quick to prepare but also healthy and vegan-friendly. Enjoy a bowlful of this nutritious delight that will have everyone asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Cooking
- 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 butternut squash, sweet potatoes, onion, and garlic.
- Heat olive oil in a large pot over medium heat; sauté onion and garlic until translucent.
- Add the chopped vegetables and spices; stir to coat.
- Pour in the stock until vegetables are covered; bring to a boil, then simmer for about 20 minutes until tender.
- Blend the soup using an immersion blender until smooth.
- Season with salt and pepper; serve hot with a drizzle of coconut milk.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 250
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg