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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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Indulge in the warmth and comfort of this Easy Butternut Squash and Sweet Potato Soup. Perfect for chilly evenings or busy weeknights, this creamy soup combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices like cumin and cinnamon. It’s not only quick to prepare—ready in just 30 minutes—but also versatile enough to please every palate. Enjoy it as a cozy dinner or make ahead for meal prep, savoring its rich flavor throughout the week. With wholesome ingredients and easy preparation, this dish is sure to become a staple in your home.

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 (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
  • Salt and pepper to taste

Instructions

  1. Prepare the vegetables by peeling and chopping the squash and sweet potatoes.
  2. In a large pot, heat olive oil over medium heat. Sauté onion until translucent, then add garlic.
  3. Stir in the chopped squash, sweet potatoes, cumin, cinnamon, chili powder, and chili flakes.
  4. Pour in the stock. Bring to a boil, then reduce to a simmer for about 15 minutes until vegetables are tender.
  5. Blend until smooth using an immersion blender or regular blender.
  6. Stir in reserved coconut milk for creaminess; season with salt and pepper before serving.

Nutrition

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