Easy Butternut Squash and Sweet Potato Soup
Discover the comforting warmth of Easy Butternut Squash and Sweet Potato Soup, a perfect dish for chilly evenings or busy weeknights. This creamy, plant-based soup is made with simple ingredients and can be prepared in just 30 minutes, making it an ideal choice for meal prep or a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Plant-based
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
- Prepare the vegetables by washing, peeling, and chopping them into uniform pieces.
- In a large pot over medium heat, add olive oil. Once hot, sauté sliced onion until translucent, then add minced garlic until fragrant.
- Stir in the chopped butternut squash and sweet potatoes.
- Season with ground cumin, cinnamon, chili powder, chili flakes, salt, and pepper; mix well.
- Pour in vegetable or chicken stock and bring to a boil. Reduce heat to simmer and cover; cook until vegetables are tender (about 20 minutes).
- Blend the mixture using an immersion blender until smooth; stir in coconut milk.
- Adjust seasoning if needed before serving hot.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 6g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg