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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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Warm up your chilly days with this Easy Butternut Squash and Sweet Potato Soup, a delightful blend of flavors that offers both comfort and nutrition. In just 30 minutes, you can whip up this creamy, vibrant soup that’s not only easy to make but also packed with wholesome ingredients. Ideal for busy weeknights or family gatherings, it serves as a nourishing meal on its own or paired with crusty bread. The sweet notes of butternut squash and sweet potatoes harmonize beautifully with spices like cumin and cinnamon, creating a cozy dish perfect for the fall season. Plus, it’s versatile enough to accommodate various dietary preferences, making it a favorite for everyone at the table!

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 coconut milk (reserve 2 tablespoons for serving)
  • 750 ml vegetable stock
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1 teaspoon chili flakes
  • Salt and pepper to taste

Instructions

  1. Peel and chop the butternut squash and sweet potatoes into small cubes. Slice the onion and peel the garlic.
  2. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft (about 5 minutes). Add garlic during the last minute.
  3. Stir in the chopped squash and sweet potatoes along with cumin, cinnamon, chili powder, and chili flakes. Mix well.
  4. Pour in the vegetable stock or water and bring to a gentle boil. Reduce heat to low; simmer for about 20 minutes until vegetables are tender.
  5. Remove from heat; blend until smooth using an immersion blender or by transferring to a blender.
  6. Stir in coconut milk, adjusting seasoning with salt and pepper as desired. Serve hot.

Nutrition

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