Description
Experience the warmth and comfort of Easy Butternut Squash and Sweet Potato Soup, a delightful dish perfect for cozy nights or meal prep. This creamy, vegan soup comes together in just 30 minutes, blending the natural sweetness of butternut squash and sweet potatoes with aromatic spices like cumin and cinnamon. The addition of full-fat coconut milk creates a rich texture that’s both satisfying and nutritious. Whether enjoyed as a starter or a hearty main course, this soup is versatile enough for any occasion. Elevate your dining experience with toppings like toasted seeds or fresh herbs, and savor every spoonful of this wholesome, vibrant orange soup.
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; slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent; add garlic until fragrant.
- Stir in chopped vegetables along with spices, salt, and pepper until well-coated.
- Pour in stock; bring to a boil then simmer for about 20 minutes until vegetables are tender.
- Blend soup until smooth using an immersion blender or regular blender in batches.
- Stir in coconut milk; adjust seasoning as needed.
- Serve hot, garnished with reserved coconut milk if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg