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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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Indulge in a warm and comforting bowl of Easy Butternut Squash and Sweet Potato Soup that comes together in just 30 minutes. This vibrant dish harmoniously blends the natural sweetness of butternut squash and sweet potatoes with aromatic spices like cumin and cinnamon, creating a creamy texture without dairy thanks to rich coconut milk. Perfect for busy weeknights or casual gatherings, this soup is not only quick to prepare but also freezer-friendly, allowing you to enjoy it anytime. Serve it as a starter or main course, paired with crusty bread or garnished with fresh herbs for a delightful meal that satisfies.

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

  1. Prepare your vegetables by peeling and chopping the butternut squash and sweet potatoes into small pieces. Slice the onion and peel the garlic.
  2. In a large pot, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic for another minute.
  3. Stir in the butternut squash and sweet potatoes along with spices, salt, and pepper.
  4. Pour in vegetable or chicken stock until all vegetables are covered. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes until tender.
  5. Blend the soup using an immersion blender or transfer to a standard blender until smooth.
  6. Mix in coconut milk for creaminess, adjusting seasoning if necessary before serving hot.

Nutrition

Find it online: https://dishesbyleila.com/easy-butternut-squash-and-sweet-potato-soup/