Print

Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re searching for a heartwarming dish to brighten chilly evenings, look no further than this Easy Butternut Squash and Sweet Potato Soup. Creamy, rich, and utterly satisfying, this soup is packed with flavor and can be made in just 30 minutes. It combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices, creating a cozy bowl that’s perfect for family dinners or meal prep. Serve it alongside crusty bread or a fresh salad for a delightful 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 stock or water
  • Salt and pepper to taste

Instructions

  1. Peel and chop the butternut squash and sweet potatoes into even-sized pieces. Slice the onion and peel the garlic.
  2. In a large pot, heat olive oil over medium heat. Sauté the onion until soft (about 5 minutes), then add garlic for another minute.
  3. Stir in the chopped squash and sweet potatoes, allowing them to mingle for a couple of minutes.
  4. Add spices (cumin, cinnamon, chili powder, chili flakes) along with salt and pepper. Mix well.
  5. Pour in vegetable stock or water; bring to a gentle boil. Reduce heat and simmer for about 20 minutes until veggies are tender.
  6. Blend until smooth using an immersion blender or regular blender in batches.
  7. Serve hot with a drizzle of reserved coconut milk.

Nutrition

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