Description
Easy Butternut Squash and Sweet Potato Soup is a delightful combination of creamy textures and comforting flavors, perfect for any season. In just 30 minutes, you can whip up this nutritious soup that warms the soul and impresses guests. The optional roasting of the vegetables enhances their natural sweetness, creating a rich flavor profile that’s both satisfying and healthy. Whether served as a starter or a main dish alongside crusty bread or a fresh salad, this soup is sure to become a favorite in your home.
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 coconut milk
- 750 ml vegetable or chicken stock
- Ground cumin, cinnamon, chili powder, and chili flakes (for seasoning)
Instructions
- Peel and chop the butternut squash and sweet potatoes into even pieces. Slice the onion and peel the garlic.
- In a large pot over medium heat, add olive oil and sauté the onion until translucent (about 5 minutes). Add garlic for an additional minute.
- Stir in the butternut squash, sweet potatoes, cumin, cinnamon, chili powder, salt, and pepper.
- Pour in enough vegetable or chicken stock to cover the vegetables; bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes until tender.
- Blend until smooth using an immersion blender or by transferring batches to a regular blender.
- Serve hot with a drizzle of coconut milk on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg