Easy Butternut Squash and Sweet Potato Soup
A warm, comforting soup made with butternut squash and sweet potatoes, perfect for chilly days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 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 or water
- Salt and pepper to taste
Instructions
- If desired, preheat oven to 200°C (400°F) and roast the chopped butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper for 25-30 minutes.
- In a large pot, heat 1 tablespoon of olive oil over medium heat, add the sliced onion and cook for about 5 minutes until soft.
- Add the garlic and cook for another minute.
- Stir in cumin, cinnamon, chili powder, and chili flakes, cooking for another minute until fragrant.
- Add roasted or raw butternut squash and sweet potatoes, pour in vegetable or chicken stock, and bring to a boil.
- Reduce heat and let simmer for 20-25 minutes until very soft.
- Remove from heat and puree the soup until smooth with an immersion blender. Stir in coconut milk and season with salt and pepper.
Notes
For a smoother texture, blend the soup longer. Adjust spices according to taste.