Butternut Squash and Sweet Potato Soup
Difficulty : Super easy
Preparation time:
10m
Cooking time:
30m
Classic and simple, this recipe combines sweet potatoes and butternut squash to create a delicious soup. Don’t let the simplicity of the ingredients fool you—it is bursting with flavour. This recipe makes 6 servings and its worth doing the full recipe so you can freeze for another day.
Ingredients
For 6 Serving(s) (
)
Recipe
- 2 tablespoon(s) Coconut Oil
- 1 Onion
- 2 Garlic clove(s)
- 2 Sweet Potato(es)
- 1 Kg(s) Butternut Squash
- 1 liter(s) Chicken Stock
- 1 Tinned Coconut Milk
- Black Pepper
- Sea Salt
- 1 teaspoon(s) Ground Cinnamon
- 1 teaspoon(s) Ground Cumin
Nutritional Facts (per serving)
- Kcal: 294 kcal
- Sugars (g): 9g
- Carbs: 37g
- Fat: 14g
- Saturated fat (g): 11g
- Proteins: 8g
Hello there! Click to attend my free Nutrition Masterclass and learn about the right nutrition for your body
Directions
- Chop the onion and garlic.
- Using a knife remove the tough skin on the butternut squash and chop into 1 inch pieces.
- Peel the sweet potatoes and chop into 1 inch pieces.
- Add 2 tablespoons of coconut oil to a large pot and sweat the onions in it until they are soft.
- Add the garlic, butternut squash, and sweet potatoes and cook for a few minutes. Season with sea salt and freshly ground black pepper.
- Add the cumin and cinnamon then add the stock. Bring to a boil and let simmer for approximately 25 minutes, or until the sweet potatoes and butternut squash are soft and cooked through.
- Whiz the soup with a hand blender or pour it into a liquidiser and pulse until you have a smooth purée.
- Finally stir in the coconut milk and return to the heat if it needs it.
- Most importantly, remember to taste it and season until it's perfect.
