Description
Easy Butternut Squash and Sweet Potato Soup is the perfect cozy dish that comes together in just 30 minutes. This creamy, flavorful soup blends the natural sweetness of butternut squash and sweet potatoes with aromatic spices like cumin and cinnamon. Whether you’re enjoying it on a chilly night or serving it at gatherings, this versatile soup can be made vegan or enhanced with protein for a more filling meal. Its rich texture, along with the option to freeze leftovers for quick meals later, makes this recipe a must-try for anyone looking to enjoy a warm, comforting bowl.
Ingredients
Scale
- 1 small butternut squash (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 400 ml full-fat coconut milk
- Vegetable or chicken stock
- Olive oil
- Ground cumin
- Cinnamon
- Chili powder
- Chili flakes
Instructions
- Peel and chop the butternut squash and sweet potatoes. Slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion until softened, about 5 minutes. Add garlic and cook for another minute.
- Add butternut squash and sweet potatoes to the pot; stir in cumin, cinnamon, chili powder, salt, and pepper. Cook for an additional 5 minutes while stirring occasionally.
- Pour in coconut milk and stock; bring to a boil then reduce heat to simmer for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Adjust seasoning if needed before serving warm with drizzled coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg