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
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock
- salt and pepper to taste
Instructions
- Prepare your vegetables by peeling and chopping the butternut squash and sweet potatoes into small cubes. Slice the onion and peel the garlic.
- In a large pot over medium heat, add olive oil. Once heated, sauté the sliced onion until translucent, then add minced garlic until fragrant.
- Add the chopped butternut squash and sweet potatoes to the pot, stirring well.
- Sprinkle in ground cumin, cinnamon, chili powder, chili flakes, salt, and pepper; mix until evenly coated.
- Pour in vegetable or chicken stock; bring to a boil then simmer until veggies are tender (about 15-20 minutes).
- Blend the soup until smooth using an immersion blender or regular blender in batches.
- Stir in coconut milk for creaminess; adjust seasoning if necessary before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg