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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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If you’re craving a warm and comforting bowl of soup, look no further than this Easy Butternut Squash and Sweet Potato Soup. This creamy, flavorful dish comes together in just 30 minutes, making it the perfect accompaniment for busy weeknights or cozy gatherings. With its rich texture from coconut milk and delicious blend of spices, every spoonful is a delightful experience. Not only is it family-friendly and packed with nutritious vegetables, but it also freezes beautifully for easy meal prep. Serve it with crusty bread or a fresh salad to create a complete and satisfying meal that everyone will love.

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 (reserve 2 tablespoons for serving)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1 teaspoon chili flakes
  • 750 ml vegetable or chicken stock
  • Salt and pepper to taste

Instructions

  1. Peel and chop the butternut squash and sweet potatoes.
  2. In a large pot, heat olive oil over medium heat. Sauté the sliced onion until soft, about 5 minutes. Add garlic and cook until fragrant.
  3. Optionally roast the butternut squash and sweet potatoes at 400°F (200°C) until golden brown for extra flavor; otherwise, add them directly to the pot.
  4. Stir in spices: cumin, cinnamon, chili powder, and chili flakes.
  5. Pour in the vegetable or chicken stock; bring to a gentle boil then reduce to simmer for about 20 minutes until vegetables are tender.
  6. Blend until smooth using an immersion blender or regular blender.
  7. Stir in reserved coconut milk, season with salt and pepper as needed, then serve hot.

Nutrition

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