Description
Indulge in the warmth and comfort of Easy Butternut Squash and Sweet Potato Soup, a creamy delight perfect for any occasion. This quick and nutritious soup combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices, all enhanced by rich coconut milk. In just 30 minutes, you can whip up this velvety dish that serves beautifully as an elegant starter or a hearty main course. With its vibrant flavor profile and smooth texture, this soup is sure to impress family and friends alike. Enjoy it on chilly evenings or as a cozy meal during busy weekdays.
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
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock
- Salt and pepper to taste
Instructions
- Prepare vegetables by peeling and chopping the butternut squash and sweet potatoes into even pieces. Slice the onion and peel garlic.
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent, then add garlic for about 1 minute.
- Add chopped butternut squash and sweet potatoes to the pot along with spices. Stir well to coat.
- Pour in stock until vegetables are covered; bring to a boil then reduce heat to simmer for 20 minutes until tender.
- Blend the soup until smooth using an immersion blender or a regular blender in batches.
- Stir in coconut milk, season with salt and pepper, then gently heat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg