Easy Butternut Squash and Sweet Potato Soup
Warm up your evenings with this Easy Butternut Squash and Sweet Potato Soup, a delightful blend of sweet and savory flavors that comes together in just 30 minutes. This creamy, vegan soup is perfect for chilly nights or cozy family dinners. Made with wholesome ingredients like butternut squash, sweet potatoes, and coconut milk, it offers a comforting texture without any dairy. Plus, it’s versatile enough to serve as an appetizer or main dish, making it ideal for meal prep or special occasions. Whether you’re looking for a quick weeknight dinner or something to impress guests, this soup is sure to become a go-to favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Ingredients
Scale
- 1 small butternut squash (700-900g)
- 2 sweet potatoes (275g)
- 1 yellow onion
- 3 cloves garlic
- 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.
- In a large pot, heat olive oil over medium heat. Sauté sliced onion and minced garlic until soft (about 5 minutes).
- Add chopped vegetables and stock; bring to a boil then simmer for 15 minutes until tender.
- Blend until smooth using an immersion blender or in batches with a countertop blender.
- Stir in coconut milk and spices; adjust seasoning to taste before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg