Print

Easy Butternut Squash and Sweet Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting warmth of Easy Butternut Squash and Sweet Potato Soup, a delightful blend of sweet vegetables and aromatic spices. This creamy soup, enriched with coconut milk, is not only quick to prepare—ready in just 30 minutes—but also versatile enough to be enjoyed as an appetizer or a hearty main course. Packed with nutrients and bursting with flavor, this dish is perfect for busy weeknights or gatherings. Customize it with your favorite herbs or spices, and feel free to make a big batch to enjoy later.

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
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1 teaspoon chili flakes
  • 750 ml vegetable or chicken stock
  • Salt and pepper to taste

Instructions

  1. Prepare your vegetables by peeling and chopping the butternut squash and sweet potatoes into cubes; slice the onion and peel the garlic.
  2. In a large pot over medium heat, add olive oil. Once heated, sauté the onion until translucent (about 5 minutes), then add garlic for another minute.
  3. Add the chopped butternut squash and sweet potatoes to the pot; stir well and cook for about 5 minutes.
  4. Sprinkle in spices and pour in vegetable or chicken stock; bring to a boil.
  5. Reduce heat, let simmer until tender (about 20 minutes). Blend until smooth using an immersion blender.
  6. Stir in coconut milk (reserve some for serving) and season with salt and pepper before heating through.

Nutrition

Find it online: https://myrecipesbook.com/easy-butternut-squash-and-sweet-potato-soup/

save me