Description
Indulge in the warm, comforting flavors of Easy Butternut Squash and Sweet Potato Soup. This delightful recipe combines the natural sweetness of roasted butternut squash and sweet potatoes, creating a creamy texture that’s perfect for chilly days. With just 30 minutes of cooking time, this soup is not only quick to prepare but also versatile enough to serve as a main course or a cozy side dish. Packed with nutritious ingredients and ideal for meal prep, you can easily make a large batch and store it for later. Serve it hot with your favorite garnishes for an elevated dining experience, making it a go-to dish this fall.
Ingredients
Scale
- 1 small butternut squash (about 700-900g), peeled and chopped
- 2 sweet potatoes (about 275g), 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 vegetables by washing, peeling, and chopping the butternut squash, sweet potatoes, onion, and garlic.
- In a large pot over medium heat, add olive oil. Sauté onions for about 5 minutes until translucent; then add minced garlic and cook for another minute.
- Stir in the butternut squash and sweet potatoes. Mix in spices: cumin, cinnamon, chili powder, chili flakes, salt, and pepper.
- Pour in stock and bring to a boil; reduce heat to low and simmer for about 20 minutes until tender.
- Blend the mixture until smooth using an immersion blender or standing blender.
- Stir in coconut milk; adjust seasoning if needed before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg