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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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Warm up with a comforting bowl of Easy Butternut Squash and Sweet Potato Soup, a delightful blend of creamy textures and vibrant flavors. This nutritious soup is perfect for any time of the year, whether you need a quick weeknight dinner or a cozy dish to impress guests. Made from wholesome ingredients, it’s not only easy to prepare—ready in just 30 minutes—but also versatile enough to accommodate your taste preferences. With its rich flavor profile, this soup is an excellent choice for meal prep, as leftovers freeze beautifully for later enjoyment.

Ingredients

Scale
  • 1 small butternut squash (700-900g, peeled and chopped)
  • 2 sweet potatoes (275g, peeled and chopped)
  • 1 yellow onion (sliced)
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 400 ml full-fat coconut milk (reserve 2 tablespoons for serving)
  • 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. Heat olive oil in a large pot over medium heat. Sauté sliced onion until translucent (about 5 minutes).
  2. If roasting vegetables for extra flavor, spread butternut squash and sweet potatoes on a baking sheet with olive oil, salt, and pepper; roast at 400°F (200°C) for about 20 minutes.
  3. Add roasted or raw squash and sweet potatoes to the pot along with garlic and spices; cook for another minute until fragrant.
  4. Pour in vegetable stock; bring to a gentle boil then reduce to simmer for 15-20 minutes until vegetables are tender.
  5. Blend the mixture until smooth using an immersion blender or regular blender.
  6. Stir in reserved coconut milk; season with salt and pepper as desired.

Nutrition

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