Description
Easy Butternut Squash and Sweet Potato Soup is a cozy, comforting dish that’s perfect for chilly evenings or casual gatherings. This creamy soup comes together in just 30 minutes, making it an ideal option for busy days when you crave something hearty yet nutritious. Packed with vitamins and flavors, it features roasted butternut squash and sweet potatoes blended with coconut milk, spices, and aromatics. Whether served as a starter or a main course, this vegan-friendly recipe is versatile enough to suit any occasion. Enjoy it alone or share it with family and friends—it’s sure to warm hearts and satiate appetites!
Ingredients
Scale
- 1 small butternut squash (700-900g), peeled and chopped
- 2 sweet potatoes (275g), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk
- 750 ml vegetable or chicken stock
- Spices: cumin, cinnamon, chili powder, chili flakes
- Salt and pepper to taste
Instructions
- Prepare your vegetables by washing, peeling, and chopping the butternut squash and sweet potatoes.
- In a large pot over medium heat, sauté the onion in olive oil until translucent (about 5 minutes). Add garlic; cook until fragrant.
- Stir in the chopped squash and sweet potatoes along with the spices; cook for another 5 minutes.
- Add stock (or water) and season with salt and pepper. Bring to a boil then reduce heat to simmer for about 20 minutes until vegetables are tender.
- Blend soup until smooth using an immersion blender or standard blender.
- Stir in coconut milk until combined; adjust seasoning if necessary before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg