Description
If you’re craving a warm, comforting dish that embodies the essence of fall, look no further than this Easy Butternut Squash and Sweet Potato Soup. This delightful soup brings together the natural sweetness of butternut squash and sweet potatoes, enhanced by aromatic spices like cumin and cinnamon. Perfect for busy weeknights or cozy family gatherings, this creamy soup is not only simple to prepare in just 30 minutes but also incredibly satisfying. Serve it as an appetizer or pair it with crusty bread for a wholesome meal that everyone will love. Plus, its versatility allows you to customize it with your favorite veggies or spices!
Ingredients
Scale
- 1 small butternut squash (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic
- 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
- Peel and chop the butternut squash and sweet potatoes.
- In a large pot, heat olive oil over medium heat. Add sliced onion and sauté until translucent (about 5 minutes).
- Add garlic, cumin, cinnamon, chili powder, and chili flakes; sauté for one minute until fragrant.
- Stir in chopped squash and sweet potatoes; cover with vegetable stock. Bring to a boil then reduce to simmer for about 20 minutes until tender.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in coconut milk, season with salt and pepper to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg