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Butternut Squash And Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

A cozy and nutritious soup made with butternut squash, sweet potatoes, coconut milk, and warming spices, perfect for fall and winter evenings.
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Préparation 15 minutes
Cuisson 40 minutes
Temps total 55 minutes
Portions: 6 bowls
Plat: Dinner, Soup
Cuisine: International
Calories: 210
Ingredients Equipment Préparation Notes

Ingrédients
  

  • 1 small butternut squash peeled and chopped (700-900g)
  • 2 sweet potatoes peeled and chopped (about 275g)
  • 1 yellow onion sliced
  • 3 cloves garlic peeled
  • 2 tbsp olive oil
  • 400 ml coconut milk reserve 2 tbsp for serving
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp chili powder
  • 1 tsp chili flakes
  • 750 ml vegetable or chicken stock or water
  • salt and pepper to taste

Équipement

  • Large Pot
  • Blender or Immersion Blender

Préparation
 

  1. Peel and chop the butternut squash and sweet potatoes. Slice onion and peel garlic.
  2. Heat olive oil in a large pot over medium heat.
  3. Sauté onion and garlic until onions are soft and translucent, about 5 minutes.
  4. Add chopped butternut squash and sweet potatoes. Stir and cook for 3-4 minutes.
  5. Sprinkle in cumin, cinnamon, chili powder, and chili flakes. Stir to coat vegetables.
  6. Pour in coconut milk and vegetable or chicken stock. Stir to combine.
  7. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
  8. Blend the soup with a blender or immersion blender until smooth and creamy.
  9. Taste and adjust seasoning with salt and pepper.
  10. Serve hot, drizzling with reserved coconut milk and garnish with chili flakes if desired.

Notes et conservation

For extra creaminess, add more coconut milk. For a lighter version, substitute with almond milk. Garnish with toasted pumpkin seeds for crunch.