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
- 750 ml vegetable or chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes into even chunks. Slice the onion and peel the garlic.
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 5 minutes, then add garlic until fragrant.
- Add butternut squash and sweet potatoes to the pot, stirring well.
- Sprinkle in cumin, cinnamon, chili powder, and chili flakes; mix thoroughly.
- Pour in vegetable or chicken stock to cover the vegetables. Bring to a boil, then reduce heat and simmer until tender (about 20 minutes).
- Blend the soup until smooth using an immersion blender or traditional blender.
- Return soup to low heat; stir in reserved coconut milk and adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 225
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg