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Easy Butternut Squash and Sweet Potato Soup

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Indulge in the cozy warmth of Easy Butternut Squash and Sweet Potato Soup, a delightful dish that combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices. This creamy soup is not only quick to prepare—taking just 30 minutes—but it’s also versatile enough to serve as a starter, main course, or meal prep option for busy days. Packed with nutrients and featuring a rich texture from full-fat coconut milk, this soup is a nourishing option for any occasion. Whether you enjoy it on a chilly evening or serve it at a gathering, this vibrant dish will surely satisfy your cravings.

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. Peel and chop the butternut squash and sweet potatoes into uniform pieces.
  2. In a large pot, heat olive oil over medium heat. Sauté sliced onion until translucent, then add minced garlic until fragrant.
  3. Stir in the chopped squash and sweet potatoes.
  4. Add spices (cumin, cinnamon, chili powder, chili flakes) along with salt and pepper; mix well to coat vegetables.
  5. Pour in vegetable or chicken stock; bring to a boil. Lower heat and simmer for about 20 minutes or until vegetables are tender.
  6. Blend the soup until smooth using a blender or immersion blender; adjust seasoning as needed.
  7. Stir in coconut milk before serving warm.

Nutrition

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