Description
Warm up your kitchen with this Easy Butternut Squash and Sweet Potato Soup, a cozy and comforting dish perfect for any occasion. With its vibrant colors and rich flavors, this creamy soup is made from wholesome ingredients like butternut squash, sweet potatoes, and aromatic spices. Ready in just 30 minutes, it’s an ideal choice for quick weeknight dinners or as a delightful starter for gatherings. Enjoy the smooth texture created by blending the vegetables with coconut milk, making it a nutritious vegan-friendly option that everyone will love.
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 tin full-fat coconut milk
- 750 ml vegetable or chicken stock
- Ground cumin
- Cinnamon
- Chilli powder
- Chilli flakes
- Salt and pepper
Instructions
- Peel and chop the butternut squash and sweet potatoes. Slice the onion and peel the garlic.
- In a large pot over medium heat, warm the olive oil. Sauté the onion until soft; add minced garlic until fragrant.
- Stir in the chopped squash and sweet potatoes to combine with aromatics.
- Sprinkle in cumin, cinnamon, chilli powder, and chilli flakes; mix well.
- Pour in stock; bring to a boil then reduce heat to low. Cover and simmer for about 20 minutes until tender.
- Blend soup until smooth using an immersion blender or transfer to a traditional blender carefully.
- Stir in coconut milk; season with salt and pepper to taste.
- Serve hot, garnished with reserved coconut milk if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg