Description
Experience creamy comfort with this Easy Butternut Squash and Sweet Potato Soup—ready in just 30 minutes! Try it today!
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 chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Sauté the sliced onion until translucent, about 5 minutes. Add garlic and sauté for another minute.
- Stir in chopped butternut squash and sweet potatoes along with spices. Add vegetable stock to cover the veggies. Season with salt and pepper.
- Bring to boil then reduce heat to low; simmer uncovered for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Return blended soup to pot over low heat; stir in coconut milk until heated through.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg