Easy Butternut Squash and Sweet Potato Soup
Indulge in a bowl of warmth with this Easy Butternut Squash and Sweet Potato Soup. Perfect for busy weeknights, this creamy and flavorful soup comes together in just 30 minutes, making it an ideal choice when you crave comfort without the fuss. The natural sweetness of butternut squash and sweet potatoes pairs beautifully with aromatic spices, resulting in a dish that’s not only nourishing but also satisfying. Whether you’re enjoying it solo or sharing with family and friends, this vegan delight is sure to impress. Plus, it’s a fantastic make-ahead option—store it in your fridge or freezer for quick meals throughout the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Cooking
- Cuisine: Vegan
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
- 750 ml vegetable stock or water
- 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.
- In a large pot, heat olive oil over medium heat. Sauté sliced onion and garlic until translucent.
- Add chopped vegetables and spices; stir well to combine.
- Pour in vegetable stock until covered; bring to a gentle boil, then reduce heat to simmer for about 20 minutes.
- Once tender, blend the mixture until smooth using an immersion blender or regular blender.
- Stir in reserved coconut milk; season with salt and pepper to taste before serving.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 310
- Sugar: 9g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg