Sweet Potato and Butternut Soup

Sweet potatoes and butternut squash are both excellent sources of vitamin A, which is important for maintaining healthy vision.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Sweet Potato and Butternut Soup

Cooking Method: Blending, Boiling Cuisine: American, Vegetarian Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Winter

Ingredients

Servings

• 500 gram Sweet Potato
• 500 gram Butternut Squash
• 1 piece Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 0.5 teaspoon Cayenne Pepper
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 2 tablespoon Fresh Coriander

Instructions

1. Peel and chop the sweet potato, butternut squash, onion, and garlic.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant.
3. Add the sweet potato and butternut squash to the pot, along with the vegetable stock. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the coconut milk and season with salt, black pepper, cayenne pepper, cumin, and paprika.
6. Simmer for another 5 minutes to allow the flavors to meld.
7. Serve hot, garnished with fresh coriander.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 32g11%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.