Description
This Easy Butternut Squash and Sweet Potato Soup is a deliciously creamy dish that brings warmth and comfort to any table. Ready in just 30 minutes, it combines the natural sweetness of roasted butternut squash and sweet potatoes with a blend of spices and creamy coconut milk. Perfect for chilly evenings or cozy gatherings, this vegan soup is not only satisfying but also freezer-friendly, making it an excellent choice for meal prep. Enjoy each spoonful knowing you’re indulging in a wholesome, nutritious meal that can easily be customized to suit your taste!
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
- 750 ml vegetable or chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F) if roasting vegetables.
- Toss squash, sweet potatoes, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes until tender.
- In a large pot, combine roasted vegetables or add raw veggies along with spices over medium heat.
- Pour in the stock; bring to a boil then simmer for 10–15 minutes until tender.
- Blend the mixture until smooth using an immersion blender or standard blender.
- Stir in coconut milk; season with salt and pepper before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Blending/Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 211
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg