Easy Butternut Squash and Sweet Potato Soup
Looking for a warm and comforting dish to brighten your weeknights? This Easy Butternut Squash and Sweet Potato Soup is just what you need! Creamy, flavorful, and ready in just 30 minutes, it’s perfect for cozy family dinners or casual gatherings. The rich sweetness of butternut squash and sweet potatoes is enhanced by aromatic spices, creating a delightful bowl that everyone will love. Plus, it freezes beautifully, making it a practical choice for busy days ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Blending
- Cuisine: American
Ingredients
Scale
- 1 small butternut squash (about 700-900g)
- 2 sweet potatoes (about 275g)
- 1 yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 750 ml vegetable stock or water
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté sliced onions until translucent (about 5 minutes).
- Add garlic, cumin, cinnamon, chili powder, and chili flakes; stir for about a minute until fragrant.
- Incorporate chopped butternut squash and sweet potatoes; add vegetable stock or water. Bring to a boil, then simmer for about 20 minutes until tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Return to low heat; stir in coconut milk and season with salt and pepper as needed.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg