Description
Easy Butternut Squash and Sweet Potato Soup is a heartwarming dish that brings comfort in every bowl. This creamy soup blends the natural sweetness of butternut squash and sweet potatoes with aromatic spices, making it the perfect choice for chilly evenings or busy lunch breaks. With just 30 minutes of prep and cooking time, this recipe offers a delightful balance of flavor and nutrition, ideal for cozy family dinners or meal prep. Packed with vitamins, this vegan-friendly soup can be enjoyed on its own or paired with crusty bread for a satisfying meal.
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
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock
- salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes; slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onion until soft (about 5 minutes), then add garlic until fragrant.
- Stir in the chopped squash and sweet potatoes, mixing well.
- Add spices: ground cumin, cinnamon, chili powder, and chili flakes; stir to coat.
- Pour in vegetable or chicken stock to cover the vegetables; bring to a boil then reduce heat to simmer for 20 minutes until tender.
- Blend until smooth using an immersion blender or regular blender; adjust seasoning with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 307
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg