Easy Butternut Squash and Sweet Potato Soup
Indulge in the warm, comforting flavors of Easy Butternut Squash and Sweet Potato Soup. This creamy, vegan-friendly dish is perfect for busy weeknights or cozy family gatherings. In just 30 minutes, you can enjoy a bowl filled with the natural sweetness of butternut squash and sweet potatoes, enhanced by aromatic spices like cumin and cinnamon. Ideal for meal prep, this soup freezes beautifully, making it a convenient option for quick lunches or dinners. With its delightful texture and flavor-packed profile, this soup is sure to become a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Blending
- Cuisine: Vegan
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 tin full fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chilli powder
- 1 teaspoon chilli flakes
- 750 ml vegetable stock or water
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the sliced onion until translucent, then add garlic and cook briefly.
- Combine chopped butternut squash and sweet potatoes with coconut milk, spices, stock or water, salt, and pepper.
- Bring to a gentle simmer and cook for about 20 minutes until vegetables are tender.
- Blend the soup with an immersion blender until smooth.
- Serve hot with a drizzle of coconut milk and optional garnishes like fresh herbs or roasted seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg