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 coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing, peeling, and chopping them into uniform pieces.
- In a large pot over medium heat, add olive oil. Once hot, sauté the sliced onion and garlic until softened.
- Stir in the chopped butternut squash and sweet potatoes; cook for another 5 minutes.
- Add ground cumin, cinnamon, chili powder, chili flakes, and pour in the vegetable or chicken stock.
- Bring to a boil, then reduce heat and simmer for about 20 minutes until vegetables are tender.
- Blend until smooth using an immersion blender or regular blender; adjust seasoning with salt and pepper.
- Serve in bowls drizzled with reserved coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg