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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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Indulge in the warmth of Easy Butternut Squash and Sweet Potato Soup, a delightful blend of creamy goodness and comforting flavors. This vibrant soup is perfect for chilly evenings or as an elegant starter for gatherings. With just 30 minutes of your time, you can create a satisfying dish that showcases the natural sweetness of butternut squash and sweet potatoes, complemented by aromatic spices. The use of coconut milk ensures a rich texture while keeping it dairy-free. Whether served with fresh herbs or crunchy toppings, this soup is a versatile addition to any meal plan.

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 the vegetables by peeling and chopping the butternut squash and sweet potatoes into small cubes, slicing the onion thinly, and peeling the garlic.
  2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for about 3–4 minutes until softened.
  3. Add the chopped vegetables, spices, salt, and pepper to the pot. Pour in the vegetable or chicken stock, bring to a boil, then reduce heat and simmer for about 20 minutes until tender.
  4. Remove from heat; blend until smooth using an immersion blender or standard blender.
  5. Stir in the coconut milk until well combined. Taste and adjust seasoning if necessary before serving hot.

Nutrition

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

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