Description
Indulge in the warmth of this Easy Butternut Squash and Sweet Potato Soup, a perfect blend of comfort and nutrition that’s ready in just 30 minutes. This creamy vegan soup highlights the natural sweetness of butternut squash and sweet potatoes, enhanced with aromatic spices like cumin and cinnamon. Ideal for cozy dinners or festive gatherings, this dish is both satisfying and healthy, making it suitable for everyone. Whether enjoyed as a starter or paired with crusty bread, this delightful soup is sure to impress.
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
- Prepare the vegetables by peeling and chopping 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, then add garlic for an additional minute.
- Stir in the chopped squash and sweet potatoes, seasoning with salt, pepper, cumin, cinnamon, chili powder, and chili flakes.
- Pour in the stock; bring to a boil then simmer covered for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and heat through on low without boiling.
- Serve hot, garnished with a drizzle of reserved coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg