Butternut Squash Sweet Potato Soup With Coconut Milk
Butternut Squash Sweet Potato Soup With Coconut Milk is a heartwarming dish that combines the natural sweetness of butternut squash and sweet potatoes with creamy coconut milk and a hint of aromatic spices. This velvety soup is perfect for cozy evenings, providing comfort and nourishment in every spoonful. With its vibrant orange hue and rich flavor, it’s an ideal choice for family dinners or special gatherings. Plus, it’s easy to prepare, making it a go-to recipe for busy weeknights. Serve it hot, garnished with crunchy toppings, and enjoy a delightful meal that warms both the body and soul.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 2 cups sweet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 cup full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 tsp ground ginger
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, warm the olive oil. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic and ginger; cook for another minute until fragrant.
- Stir in the butternut squash and sweet potatoes. Season with salt and pepper.
- Pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes until all vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender (if using a regular blender, allow steam to escape).
- Return the blended soup to heat and stir in coconut milk. Adjust seasoning if necessary before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 7g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg