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Sweet Potato Butternut Squash Soup Recipe

Emily Carter
A velvety, delicious soup combining sweet potato and butternut squash for a warm, hearty dish that’s both healthy and indulgent.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 185 kcal

Ingredients
  

  • 1 large sweet potato peeled and cubed
  • 1 medium butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 minutes until soft.
  • Add minced garlic and cook for another minute until fragrant.
  • Stir in the sweet potato and butternut squash, then pour in the vegetable broth.
  • Bring the mixture to a boil, then reduce to a simmer. Let cook for 20-25 minutes, or until veggies are tender.
  • Use an immersion blender or regular blender to puree the soup until smooth.
  • Stir in the coconut milk and adjust seasoning with salt and pepper. Serve hot.

Notes

Nutritional Information (Per Serving)

Calories: 185
Total Fat: 8g
Saturated Fat: 5g
Carbohydrates: 29g
Fiber: 6g
Protein: 3g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 150%
  • Vitamin C: 20%
  • Calcium: 5%
  • Iron: 6%
  • Potassium: 8%

Additional Notes/Tips to Enhance Flavor

  • Add a pinch of nutmeg for an extra warm, spicy kick.
  • Top with a swirl of yogurt or roasted pumpkin seeds for texture.
  • For a creamier version, increase the amount of coconut milk or add a dollop of sour cream.