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 (reserve 2 tablespoons for serving)
- Vegetable or chicken stock
Instructions
- Peel and chop the butternut squash and sweet potatoes into uniform pieces. Slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes), then add garlic.
- Add chopped butternut squash and sweet potatoes to the pot with spices (cumin, cinnamon, chili powder, chili flakes, salt, pepper) and stir well.
- Pour in vegetable or chicken stock until vegetables are submerged; bring to boil.
- Reduce heat to low, cover, and simmer for about 25 minutes until fork-tender.
- Blend until smooth using an immersion blender or standard blender; return to heat if needed.
- Ladle soup into bowls, topping with reserved coconut milk if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg