Butternut Squash Sweet Potato Soup With Coconut Milk
Butternut Squash Sweet Potato Soup With Coconut Milk is a heartwarming dish that perfectly embodies comfort food. This creamy, vibrant soup marries the sweet flavors of butternut squash and sweet potatoes with rich coconut milk, creating a delightful blend that will warm you from the inside out. Ideal for chilly evenings, it’s not only nourishing but also easy to prepare, making it a fantastic choice for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soup
- Method: Cooking
- Cuisine: Fusion
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 cups sweet potatoes, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
- 1/4 tsp ground cinnamon
Instructions
- Peel and cube the butternut squash and sweet potatoes.
- In a large pot over medium heat, add olive oil and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
- Stir in the cubed butternut squash and sweet potatoes; cook for another 5 minutes.
- Pour in coconut milk and enough water or vegetable broth to cover the vegetables by about an inch; bring to a gentle simmer.
- Season with salt, pepper, and cinnamon. Simmer uncovered for about 25 minutes or until tender.
- Blend the soup using an immersion blender until smooth; adjust seasoning if needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg