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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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Discover the warmth and comfort of Easy Butternut Squash and Sweet Potato Soup, a delightful dish that brings together creamy textures and the natural sweetness of butternut squash and sweet potatoes. Ready in just 30 minutes, this soup is perfect for cozy dinners or quick lunches. With a hint of spices like cumin and cinnamon, each spoonful offers a satisfying blend of flavor that’s both nutritious and filling. This versatile soup can be enjoyed hot or cold, making it an excellent choice for any occasion. Serve it with crusty bread or topped with roasted seeds for an added crunch—this recipe is sure to impress!

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 chilli powder
  • 1 teaspoon chilli flakes
  • Salt and pepper to taste

Instructions

  1. Prepare your ingredients by peeling and chopping the butternut squash and sweet potatoes. Slice the onion and peel the garlic.
  2. In a large pot, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and cook for another minute.
  3. Add chopped squash and sweet potatoes to the pot, stirring to combine.
  4. Season with cumin, cinnamon, chilli powder, salt, and pepper, then pour in vegetable or chicken stock. Bring to a boil, reduce heat, cover, and simmer for 20 minutes until tender.
  5. Blend the soup until smooth using an immersion blender or regular blender.
  6. Stir in coconut milk until fully combined. Heat through if necessary before serving.

Nutrition

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