Description
Indulge in the comforting warmth of this Easy Butternut Squash and Sweet Potato Soup, a nourishing bowl of creamy goodness thatβs perfect for any occasion. With its velvety texture and delightful blend of spices, this soup not only warms your soul but also satisfies your taste buds. In just 30 minutes, you can whip up this delicious dish that combines the natural sweetness of roasted butternut squash and sweet potatoes with the rich creaminess of coconut milk. Serve it as a starter or pair it with crusty bread for a satisfying meal. Enjoy the hearty flavors and cozy vibes that make this soup an autumn favorite!
Ingredients
- 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 manageable pieces. Slice the onion and peel the garlic cloves.
- In a large pot, heat olive oil over medium heat. Add sliced onion and garlic; cook until softened (about 5 minutes).
- Stir in chopped butternut squash and sweet potatoes; cook for another 5 minutes.
- Add ground cumin, cinnamon, chili powder, and chili flakes; stir to coat vegetables.
- Pour in coconut milk and vegetable or chicken stock; bring to a gentle boil before reducing heat to simmer.
- Simmer for about 20 minutes until vegetables are tender. Blend until smooth using an immersion blender or stand blender.
- Season with salt and pepper to taste. Serve hot with reserved coconut milk drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 7 g
- Sodium: 490 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: For added depth of flavor, consider roasting the butternut squash and sweet potatoes before adding them to the pot. Customize your soup by experimenting with additional spices like nutmeg or ginger for a unique twist. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.