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

Easy Butternut Squash and Sweet Potato Soup is a creamy, comforting dish that brings warmth to chilly days. Ready in just 30 minutes, this delicious soup blends the natural sweetness of butternut squash and sweet potatoes with aromatic spices like cumin and cinnamon. The optional roasting step enhances the flavors, making it a standout choice for any meal—from casual weeknight dinners to festive gatherings. With its rich texture from coconut milk, this soup is not only satisfying but also vegan-friendly. Serve it hot with crusty bread or a sprinkle of fresh herbs for an irresistible experience.

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
  • 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. Prepare the vegetables by peeling and chopping the butternut squash and sweet potatoes into small cubes. Slice the onion and mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook for another minute.
  3. Add chopped squash and sweet potatoes; stir to combine.
  4. Sprinkle in spices and pour in the stock, ensuring vegetables are submerged. Season with salt and pepper.
  5. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes until vegetables are tender.
  6. Blend the mixture until smooth using an immersion blender or standard blender.
  7. Stir in coconut milk before serving hot.

Nutrition

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