Easy Butternut Squash and Sweet Potato Soup
If you’re in search of a warm and comforting dish that is both delicious and quick to prepare, this Easy Butternut Squash and Sweet Potato Soup is your perfect match! In just 30 minutes, you can enjoy a creamy, flavorful bowl of goodness that’s ideal for busy weeknights or family gatherings. This vegan soup is not only simple to make but also freezer-friendly, allowing you to prepare a large batch for future meals. With its sweet undertones and rich texture, every spoonful is a delightful experience.
- 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 (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 400 ml coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chilli powder
- 1 teaspoon chilli flakes
- 750 ml vegetable or chicken stock
- Salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes.
- Heat olive oil in a large pot over medium heat; sauté sliced onion until translucent (about 5 minutes).
- Add garlic and spices; cook for another minute until fragrant.
- Stir in chopped vegetables and pour in the stock until covered. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Blend until smooth using an immersion blender or regular blender (leave some chunks if preferred).
- Stir in coconut milk over low heat; season with salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg