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Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup
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Easy Butternut Squash and Sweet Potato Soup is a heartwarming dish perfect for any occasion. This vegan-friendly recipe comes together in just 30 minutes, yielding a creamy soup that warms both the body and soul. The blend of butternut squash and sweet potatoes creates a rich texture, while spices like cumin, cinnamon, and chili add vibrant flavor. Whether it’s for a weeknight dinner or a cozy gathering, this soup shines as a versatile option that can be easily frozen for later enjoyment.

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 or water
  • Salt and pepper to taste

Instructions

  1. Prepare the vegetables by washing, peeling, and chopping the butternut squash and sweet potatoes; slice the onion and peel the garlic.
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the onion until translucent; add minced garlic in the last minute.
  3. Add chopped butternut squash and sweet potatoes; season with spices and mix well.
  4. Pour in vegetable stock or water to cover vegetables completely. Bring to a boil, reduce heat to simmer, cover, and cook for about 20 minutes until tender.
  5. Blend the soup until smooth using a blender or immersion blender.
  6. Return to low heat; stir in coconut milk (reserving some for serving). Adjust seasoning if needed.
  7. Serve warm with reserved coconut milk swirled on top.

Nutrition

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