Description
Indulge in the warmth of Easy Butternut Squash and Sweet Potato Soup, a delightful blend that captures the essence of autumn in every spoonful. This creamy soup combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices like cumin and cinnamon, resulting in a comforting dish that’s perfect for any occasion. Ready in just 30 minutes, this recipe is not only simple but also versatile enough to serve as a starter or a hearty main course. Whether you’re enjoying it on a chilly evening or prepping for an elegant gathering, this soup is sure to impress your family and friends.
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
- Salt and pepper to taste
- 750 ml vegetable or chicken stock
Instructions
- Peel and chop the butternut squash and sweet potatoes. Slice the onion and peel the garlic.
- In a large pot over medium heat, add olive oil. Once hot, sauté the onion and garlic for about 5 minutes until soft.
- Add the chopped butternut squash and sweet potatoes to the pot; stir well.
- Sprinkle in cumin, cinnamon, salt, pepper, and chili powder; mix thoroughly.
- Pour in vegetable or chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes until vegetables are tender.
- Blend until smooth using an immersion blender or standard blender (allow steam to escape).
- Stir in coconut milk; adjust seasoning as needed.
- Serve garnished with reserved coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg