Description
Discover the comforting flavors of Easy Butternut Squash and Sweet Potato Soup, a delightful dish that’s perfect for any occasion. This creamy, vegan soup blends the natural sweetness of butternut squash and sweet potatoes with aromatic spices, creating a rich and satisfying experience in every bowl. Ready in just 30 minutes, it’s an ideal choice for busy weeknights or leisurely weekends. Serve it as a cozy starter or main course, and enjoy its versatility along with healthy benefits packed into each serving.
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
- 750 ml vegetable or chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes into small cubes. Slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent (about 5 minutes), then add minced garlic for an additional minute.
- Add cubed squash and sweet potatoes to the pot along with stock, spices, salt, and pepper. Bring to a boil before reducing to a simmer.
- Cook until vegetables are tender (about 20 minutes). Blend until smooth using an immersion blender or regular blender.
- Stir in coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg