Easy Butternut Squash and Sweet Potato Soup
A comforting and nutritious soup blending the sweetness of butternut squash and sweet potatoes with aromatic spices.
Ingredients
- 1 small butternut squash (about 700-900g or 2-3 cups) (peeled and chopped)
- 2 sweet potatoes (about 275g or 2 cups) (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons tablespoons olive oil
- 400 ml ml full fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon teaspoon ground cumin *see notes
- 1/2 tsp tsp cinnamon *see notes
- 1/4 teaspoon teaspoon chilli powder *see notes
- 1 teaspoon teaspoon chilli flakes *see notes
- 750 ml ml vegetable or chicken stock or water *see notes
- to taste salt and pepper
Instructions
- Sauté the onion and garlic in olive oil until softened.
- Add cumin, cinnamon, chilli powder, and chilli flakes, and cook for 1-2 minutes.
- Add the chopped butternut squash and sweet potatoes, cooking for 5 minutes.
- Blend the mixture until smooth, then add stock or water and reserved coconut milk.
- Simmer until heated through, then season with salt and pepper to taste.
Notes
Customize with toppings like reserved coconut milk, toasted seeds, or fresh herbs.