Easy Butternut Squash and Sweet Potato Soup
Warm up with a bowl of Easy Butternut Squash and Sweet Potato Soup, a comforting dish that’s not only delicious but also quick to prepare. In just 30 minutes, enjoy a creamy, flavorful soup that’s perfect for busy weeknights or cozy gatherings. Packed with the natural sweetness of butternut squash and sweet potatoes, this vegan-friendly recipe is both nutritious and satisfying. Whether served as an appetizer or the main event, it will surely impress family and friends alike. Plus, it’s versatile—customize it with your favorite spices or add greens for an extra nutrient boost. Discover how easy it is to make this wholesome soup that embodies the essence of autumn!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Ingredients
Scale
- 1 small butternut squash (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk
- Vegetable stock or water
Instructions
- Prep your vegetables by peeling and chopping the butternut squash and sweet potatoes. Slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent (about 5 minutes).
- Add garlic, cumin, cinnamon, chili powder, and chili flakes; stir for about a minute until fragrant.
- Mix in the butternut squash and sweet potatoes; stir well before adding vegetable stock or water. Bring to a boil then reduce heat to simmer.
- Simmer for about 20 minutes until vegetables are tender.
- Blend until smooth using an immersion blender or traditional blender.
- Stir in coconut milk before serving; adjust seasoning with salt and pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg