Easy Butternut Squash and Sweet Potato Soup
Enjoy this creamy Easy Butternut Squash and Sweet Potato Soup that’s quick to make! Perfect for any meal—try it today!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Simmering/Blending
- 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
- Prepare all vegetables by peeling and chopping them evenly.
- In a large pot, heat olive oil over medium heat; add onions and sauté until softened. Add garlic and cook until fragrant.
- Stir in butternut squash and sweet potatoes; season with spices, salt, and pepper.
- Pour in vegetable or chicken stock to cover the vegetables; bring to a boil then simmer for about 20 minutes until tender.
- Blend the mixture until smooth using an immersion blender or countertop blender.
- Stir in reserved coconut milk before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg