Go Back
–+ servings
Easy Butternut Squash and Sweet Potato Soup

Easy Butternut Squash and Sweet Potato Soup

This Easy Butternut Squash and Sweet Potato Soup is a comforting and nutritious dish, perfect for any season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4 cups
Calories 230 kcal

Equipment

  • oven
  • medium saucepan
  • blender

Ingredients
  

Vegetables

  • 1 small butternut squash about 700-900g or 2-3 cups, peeled and chopped
  • 2 medium sweet potatoes about 275g or 2 cups, peeled and chopped
  • 1 medium yellow onion sliced
  • 3 cloves garlic peeled

Liquids and Oils

  • 2 tablespoons olive oil
  • 400 ml full fat coconut milk reserve 2 tablespoons for serving
  • 750 ml vegetable or chicken stock or water

Spices

  • 1 teaspoon ground cumin *see notes
  • 0.5 teaspoon cinnamon *see notes
  • 0.25 teaspoon chili powder *see notes
  • 1 teaspoon chili flakes *see notes

Seasoning

  • salt to taste
  • pepper to taste

Instructions
 

Optional Roasting

  • Preheat the oven to 190ºC (375ºF).
  • Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
  • Roast in the oven for about 30 minutes, until tender and golden around the edges.

Cook the soup

  • If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
  • Pour in 4–6 cups (1–1.5 litres) of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender—you should be able to easily insert a knife into them.
  • Blend the soup until smooth.
  • Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning by adding more spices, salt, and pepper according to taste. If needed, adjust the consistency by adding more water or stock or broth.
  • Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.

Notes

The amounts for the spices are guidelines only. Taste and adjust as necessary. Use stock, broth, or water for the liquid depending on your preference for flavor and consistency.

Nutrition

Serving: 1cupCalories: 230kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 48mgPotassium: 666mgFiber: 4gSugar: 5gVitamin A: 18079IUVitamin C: 23mgCalcium: 81mgIron: 3mg
Keyword Butternut Squash, easy recipe, Healthy, soup, sweet potato, vegan
Tried this recipe?Let us know how it was!