Description
Indulge in the warmth of Easy Butternut Squash and Sweet Potato Soup, a creamy, flavorful dish that comes together in just 30 minutes. This comforting soup blends the natural sweetness of butternut squash and sweet potatoes with aromatic spices like cumin and cinnamon, creating a nourishing bowl that’s perfect for any occasion—from cozy dinners to festive gatherings. Packed with vitamins and healthy ingredients, it’s a delicious option for health-conscious eaters. Plus, it’s versatile enough to be enjoyed as a vegan meal or enhanced with your favorite protein. Freeze leftovers for a quick meal later!
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
- Spices: ground cumin, cinnamon, chili powder, chili flakes
- 750 ml vegetable or chicken stock
- Salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes into equal-sized pieces.
- In a large pot over medium heat, add olive oil. Sauté sliced onion until translucent (about 5 minutes), then add garlic and cook for another minute.
- Stir in chopped squash and sweet potatoes; cook for about 5 minutes.
- Add spices and stock; bring to a boil. Reduce heat and simmer until vegetables are tender (about 20 minutes).
- Blend until smooth using a blender, then stir in coconut milk. Season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg