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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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Experience the comforting warmth of Easy Butternut Squash and Sweet Potato Soup, a deliciously creamy dish perfect for any occasion. With its rich flavors and smooth texture, this soup is not only an ideal starter for dinner parties but also a heartwarming meal on chilly days. Ready in just 30 minutes, it combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices like cumin and cinnamon, creating a delightful balance of flavors. The use of coconut milk adds a luscious creaminess that elevates each spoonful. This versatile soup can be enjoyed as a main course or paired alongside crusty bread, making it a favorite for both weeknight dinners and festive gatherings.

Ingredients

Scale
  • 1 small butternut squash (about 700-900g or 2–3 cups) (peeled and chopped)
  • 2 sweet potatoes (about 275g or 2 cups) (peeled and chopped)
  • 1 yellow onion (sliced)
  • 3 cloves garlic (peeled)
  • 2 tablespoons olive oil
  • 400 ml tin 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

  1. Peel and chop the butternut squash and sweet potatoes into equal-sized pieces for even cooking.
  2. Slice the yellow onion and peel the garlic cloves.
  3. In a large pot, heat olive oil over medium heat.
  4. Add sliced onion and minced garlic. Sauté until onions are translucent.
  5. Add chopped butternut squash, sweet potatoes, cumin, cinnamon, chili powder, and chili flakes to the pot.
  6. Stir well to combine everything.
  7. Pour in vegetable or chicken stock (or water).
  8. Bring the mixture to a boil; then reduce heat to simmer.
  9. Allow the soup to simmer for approximately 20 minutes until the vegetables are tender.
  10. Use an immersion blender directly in the pot or transfer batches to a regular blender.
  11. Blend until you achieve a creamy consistency.
  12. Taste for seasoning; add salt and pepper as needed.
  13. Serve hot with reserved coconut milk drizzled on top for garnish.

Nutrition

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

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