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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup

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Experience the warmth and comfort of Easy Butternut Squash and Sweet Potato Soup, a delightful dish that comes together in just 30 minutes. This creamy, plant-based soup beautifully marries the natural sweetness of roasted butternut squash and sweet potatoes with aromatic spices, making it a perfect choice for any meal. Whether you enjoy it as a hearty lunch or a cozy starter at dinner gatherings, this soup is not only quick to prepare but also packed with nutrients. Its rich texture comes from full-fat coconut milk, ensuring every spoonful is indulgent without dairy. Easy enough for beginners yet sophisticated enough to impress seasoned chefs, this soup is sure to become a family favorite.

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

  1. Prepare your vegetables by peeling and chopping the butternut squash and sweet potatoes into even pieces. Slice the onion and peel the garlic.
  2. In a large pot over medium heat, add olive oil and sauté the onion until translucent (about 3-4 minutes). Add garlic and cook for an additional minute.
  3. Stir in the chopped butternut squash and sweet potatoes until well combined.
  4. Season with ground cumin, cinnamon, chili powder, chili flakes, salt, and pepper. Pour in the vegetable or chicken stock until vegetables are covered. Bring to a boil then reduce heat to simmer for about 20 minutes until tender.
  5. Blend the soup until smooth using an immersion blender or countertop blender.
  6. Stir in the coconut milk until fully incorporated and adjust seasoning if necessary before serving hot.

Nutrition

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