Description
Indulge in the warmth of this Easy Butternut Squash and Sweet Potato Soup, a delightful dish that brings comfort to any table. This creamy, vegan soup is packed with nutritious ingredients and can be prepared in just 30 minutes! The combination of sweet potatoes and butternut squash creates a naturally sweet flavor profile that’s beautifully complemented by spices like cumin and cinnamon. Whether enjoyed as a quick lunch or a cozy dinner, this soup is versatile enough to pair with crusty bread or a fresh salad. For an extra layer of depth, roasting the vegetables beforehand is recommended but not required. With minimal cleanup and the opportunity to freeze leftovers, this recipe will quickly become a favorite in your kitchen.
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 coconut milk
- 750 ml vegetable or chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chilli powder
- 1 teaspoon chilli 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 onion until translucent, then add garlic and cook until fragrant.
- Stir in the chopped vegetables and pour in the stock. Bring to a boil, then reduce heat to simmer until tender (15-20 minutes).
- Blend until smooth using an immersion blender or regular blender.
- Return soup to pot; stir in coconut milk and spices. Adjust seasoning with salt and pepper.
- Serve warm, garnished with reserved coconut milk if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg