Easy Butternut Squash and Sweet Potato Soup
Easy Butternut Squash and Sweet Potato Soup is a comforting and creamy dish that embodies the essence of cozy meals. Perfect for chilly evenings, this nutritious soup combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices, delivering a delightful flavor profile that warms the soul. In just 30 minutes, you can create a delicious bowl that’s ideal for family dinners or casual gatherings. Plus, it’s vegan-friendly and easily customizable to suit your taste. Enjoy it on its own or pair it with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Simmering
- Cuisine: American
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
- Peel and chop the butternut squash and sweet potatoes into even pieces; slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes), then add minced garlic for another minute.
- (Optional) Roast chopped squash and sweet potatoes at 400°F for about 20 minutes for deeper flavors.
- Add vegetables, spices, stock, salt, and pepper to the pot; stir to combine.
- Bring to a boil, then lower heat, cover, and simmer for about 20 minutes until tender.
- Blend until smooth using an immersion blender or countertop blender.
- Taste and adjust seasoning as desired before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 9g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg