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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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This Easy Butternut Squash and Sweet Potato Soup is a delightful blend of creamy textures and rich flavors, perfect for a cozy meal any time of the year. In just 30 minutes, you can whip up this nutritious dish that’s packed with vitamins and warmth. The optional roasting of the vegetables adds an extra layer of sweetness, making each bowl a comforting delight. Serve it as a starter or pair it with crusty bread for a satisfying main course. This soup is not only quick to make but also freezer-friendly, allowing you to enjoy homemade goodness whenever you crave it.

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 (reserve some for serving)
  • 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. Peel and chop the butternut squash and sweet potatoes into even pieces. Slice the onion and peel the garlic.
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic until fragrant.
  3. Stir in the chopped squash and sweet potatoes.
  4. Add ground cumin, cinnamon, chili powder, chili flakes, salt, and pepper; stir to coat vegetables.
  5. Pour in the vegetable or chicken stock; bring to a boil then reduce heat to simmer for about 20 minutes until tender.
  6. Blend the soup until smooth using an immersion blender or countertop blender.
  7. Stir in most of the coconut milk; adjust seasoning as needed before serving hot.

Nutrition

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