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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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Warm up with this creamy Easy Butternut Squash and Sweet Potato Soup, a deliciously comforting dish ready in just 30 minutes. This soup features a delightful blend of sweet butternut squash and sweet potatoes, creating a velvety texture enhanced by coconut milk. Perfect for busy weeknights or cozy gatherings, this versatile recipe is packed with flavor from aromatic spices like cumin and cinnamon. Whether served as a starter or main course, it pairs wonderfully with crusty bread or a fresh salad. Plus, it’s freezer-friendly, allowing you to enjoy its warmth anytime.

Ingredients

Scale
  • 1 small butternut squash (700-900g), peeled and chopped
  • 2 sweet potatoes (275g), 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: Peel and chop the butternut squash and sweet potatoes into small cubes. Slice the onion and peel the garlic.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant.
  3. Combine ingredients: Stir in the chopped squash and sweet potatoes; cook for a few minutes to combine flavors.
  4. Season: Add cumin, cinnamon, chili powder, chili flakes, salt, and pepper; mix well.
  5. Cook: Pour in the stock to cover vegetables completely; bring to a boil and then simmer for about 20 minutes until tender.
  6. Blend: Remove from heat; use an immersion blender to puree until smooth.
  7. Add coconut milk: Stir in coconut milk until combined; adjust seasoning as needed.
  8. Serve hot: Ladle into bowls and garnish with reserved coconut milk if desired.

Nutrition

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

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