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Butternut Squash and Sweet Potato Soup

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A delightful blend of savory and sweet flavors, this creamy soup is the perfect comfort food for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped
  • 2 pieces sweet potatoes (about 275g or 2 cups), peeled and chopped
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 400 ml tin full-fat coconut milk (reserve a couple of tablespoons for serving)
  • 1 teaspoon ground cumin see notes for variations
  • 1/2 teaspoon cinnamon see notes for variations
  • 1/4 teaspoon chili powder see notes for variations
  • 1 teaspoon chili flakes see notes for variations
  • 750 ml vegetable or chicken stock or water see notes for variations
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by peeling and chopping your butternut squash, sweet potatoes, onion, and garlic.
Sauté Aromatics
  1. In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Then, toss in the garlic and stir for another minute.
Cook the Vegetables
  1. Add the chopped squash and sweet potatoes to the pot, along with the cumin, cinnamon, chili powder, and chili flakes. Stir everything together.
Add Liquid and Simmer
  1. Pour in the stock or water, season with salt and pepper, and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes or until the vegetables are tender.
Blend
  1. Remove from heat and blend the soup until smooth, either using an immersion blender or transferring it in batches to a standard blender. Stir in the coconut milk, reserving a bit for garnishing.
Adjust and Serve
  1. Taste, adjusting seasoning if needed, and serve warm. Drizzle the reserved coconut milk on top for a lovely finish.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 35gProtein: 4gFat: 7gSaturated Fat: 6gSodium: 500mgFiber: 6gSugar: 5g

Notes

Consider garnishing with fresh herbs like cilantro or parsley for color. Serve with crusty bread or a salad. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Roasting the squash and sweet potatoes before adding will add flavor.
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