Easy Butternut Squash and Sweet Potato Soup
Warm up with a bowl of Easy Butternut Squash and Sweet Potato Soup, a cozy dish that’s perfect for busy weeknights or family gatherings. This creamy, flavorful soup combines the natural sweetness of butternut squash and sweet potatoes, creating a comforting meal anyone can enjoy. Ready in just 30 minutes, it’s not only vegan-friendly but also freezable, making it ideal for meal prep. Whether you’re looking for a quick lunch or a hearty dinner, this soup is sure to become a favorite in your home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Cooking
- Cuisine: Vegan
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 stock
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté sliced onion until soft.
- Add garlic and spices (cumin, cinnamon, chili powder, chili flakes) and cook for one minute until fragrant.
- Stir in chopped butternut squash and sweet potatoes until coated with spices.
- Pour in vegetable stock; bring to a gentle boil then reduce heat to simmer uncovered for 20–25 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in reserved coconut milk and adjust seasoning with salt and pepper before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg