Easy Butternut Squash and Sweet Potato Soup
If you’re in search of a warm, comforting dish that nourishes both body and soul, look no further than this Easy Butternut Squash and Sweet Potato Soup. This creamy, flavorful soup is not only quick to prepare—ready in just 30 minutes—but also incredibly versatile, making it perfect for any occasion. Whether enjoyed as a light lunch or paired with crusty bread for a hearty dinner, this wholesome recipe is packed with nutritious ingredients that appeal to all ages. With its delightful blend of butternut squash, sweet potatoes, and aromatic spices, this soup is sure to become a cherished staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Blending
- Cuisine: American
Ingredients
Scale
- 1 small butternut squash (700-900g)
- 2 sweet potatoes (275g)
- 1 yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 400 ml coconut milk
- 750 ml vegetable stock or water
- 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.
- In a large pot over medium heat, sauté sliced onion and garlic in olive oil until translucent (about 5 minutes).
- Add chopped squash and sweet potatoes; stir in spices (cumin, cinnamon, chili powder, chili flakes) to bloom the flavors.
- Pour in vegetable stock or water; bring to a boil then reduce to simmer for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender (allow steam to escape).
- Stir in coconut milk and adjust seasoning with salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 6g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg