Description
This Easy Butternut Squash and Sweet Potato Soup is a creamy, flavorful, and nutritious meal that comes together in just 30 minutes. Made with roasted or sautéed butternut squash and sweet potatoes, fragrant spices, and rich coconut milk, this soup is perfect for a comforting lunch or dinner. It’s naturally dairy-free and can easily be made vegan by using vegetable stock.
Ingredients
Scale
Vegetables
- 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
Cooking Essentials & Spices
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chilli powder
- 1 teaspoon chilli flakes
Liquids
- 400 ml tin full fat coconut milk (reserve 2 tablespoons for serving)
- 750 ml vegetable or chicken stock or water
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Peel and chop the butternut squash and sweet potatoes into roughly equal-sized chunks to ensure even cooking. Slice the yellow onion and peel the garlic cloves.
- Sauté the aromatics: Heat the olive oil in a large pot or deep pan over medium heat. Add the sliced onion and garlic and cook until softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Add the spices: Stir in the ground cumin, cinnamon, chilli powder, and chilli flakes. Cook the spices with the onions and garlic for about 1 minute to release their aroma and deepen the flavors.
- Cook the vegetables: Add the chopped butternut squash and sweet potatoes to the pot and stir well to coat them with the spices and oil. Pour in the vegetable or chicken stock (or water) and bring the mixture to a boil.
- Simmer until tender: Reduce heat to low and simmer the soup uncovered for approximately 20-25 minutes, or until the squash and sweet potatoes are very tender when pierced with a fork.
- Blend the soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
- Add coconut milk and season: Stir in the full fat coconut milk, reserving 2 tablespoons for serving. Season the soup with salt and pepper to taste, then gently heat through without boiling.
- Serve: Ladle the soup into bowls and drizzle with the reserved coconut milk for an extra creamy touch. Serve hot with crusty bread or your favorite side.
Notes
- This soup can be made vegan by using vegetable stock.
- Roasting the diced vegetables before sautéing adds a richer, deeper flavor but is optional.
- Adjust the chili flakes and chili powder to your preferred spice level.
- For a thicker soup, reduce the stock amount or cook longer to evaporate some liquid.
- Leftovers keep well refrigerated for 3-4 days and freeze beautifully for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 48 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
