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
- 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
- Peel and chop the butternut squash and sweet potatoes into small cubes. Slice the onion and peel the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic until fragrant.
- Stir in the chopped squash and sweet potatoes, coating with onions and garlic.
- Add spices—cumin, cinnamon, chili powder, chili flakes, salt, and pepper—and mix well.
- Pour in vegetable or chicken stock to cover the vegetables; bring to a boil then simmer for about 20 minutes or until tender.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in coconut milk; adjust seasoning if needed.
- Serve hot with a drizzle of reserved coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg