Description
Indulge in the warmth of Easy Butternut Squash and Sweet Potato Soup, a comforting dish that combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices. Ready in just 30 minutes, this creamy soup is perfect for busy weeknights or as a cozy starter for gatherings. With its rich texture from coconut milk and the option to roast veggies for extra flavor, this versatile recipe can be enjoyed as a main meal or paired with crusty bread. Packed with nutrients and freezer-friendly, it’s an ideal choice for healthy eating without sacrificing taste.
Ingredients
- 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
- Vegetable or chicken stock
- Ground cumin, cinnamon, chili powder, chili flakes, salt, pepper
- Fresh parsley for garnish
Instructions
- Peel and chop the butternut squash and sweet potatoes into uniform pieces. Slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Stir in chopped butternut squash and sweet potatoes. Season with cumin, cinnamon, chili powder, chili flakes, salt, and pepper.
- Pour in vegetable or chicken stock. Bring to a boil then reduce heat to low; simmer until vegetables are tender (about 20 minutes).
- Blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Stir in coconut milk gently without boiling.
- Serve hot, garnished with reserved coconut milk and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 7g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For enhanced flavor, consider roasting your vegetables before blending. Adjust spices according to your preference—add nutmeg or ginger for extra warmth. Store leftovers in airtight containers; it freezes well for up to three months.