Sweet potato and butternut squash 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 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Print Recipe

Medium

Sweet potato and butternut squash soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 500 gram Sweet potatoes
• 500 gram Butternut squash
• 1 piece Onion
• 2 piece Garlic cloves
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Cinnamon
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro

Instructions

1. Peel and chop the sweet potatoes, butternut squash, onion, and garlic cloves.
2. Heat olive oil in a large pot over medium heat.
3. Add the chopped onion and garlic cloves to the pot and sauté until fragrant.
4. Add the sweet potatoes and butternut squash to the pot and cook for 5 minutes.
5. Add the vegetable broth, cumin, cinnamon, salt, and black pepper to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until the sweet potatoes and butternut squash are tender.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
8. Return the soup to the pot and stir in the coconut milk.
9. Simmer for an additional 5 minutes.
10. Serve the soup hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 35g12%

Sugars 8g

Protein 3g6%

---

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