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A bowl of butternut squash and sweet potato soup.

Butternut Squash and Sweet Potato Soup

French Kiss Cook
Simmer cubes of butternut squash and sweet potato with your favorite broth and blend until smooth.
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Temps de préparation 15 minutes
Temps de cuisson 45 minutes
Temps total 1 heure
Type de plat Diner
Type de Cuisine Americain
Portions 6
Calories 250 kcal

Ingrédients
  

  • 4 cups Butternut Squash
  • 2 cups Sweet Potato
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion peeled and chopped
  • 4 cloves Garlic minced
  • 1 teaspoon Cumin
  • ½ teaspoon Ground Cinnamon
  • 1 teaspoon Salt
  • 6 cups Chicken Broth
  • 1 can Coconut Milk

Instructions
 

  • Start making the soup by peeling the butternut squash and sweet potato. Cut them into ½ inch cubes. Set them aside.
    4 cups Butternut Squash , 2 cups Sweet Potato
  • Drizzle the olive oil in a soup pot on low-medium heat. Add the chopped onion and minced garlic. Cook until onions are translucent. Stir in the spices.
    1 tablespoon Olive Oil, 1 medium Yellow Onion, 4 cloves Garlic, 1 teaspoon Cumin, ½ teaspoon Ground Cinnamon, 1 teaspoon Salt
  • Pour the broth into the pot. Carefully add the cubes of butternut squash and sweet potato. Bring to a simmer and cover. Cover and keep simmering on low for 30 minutes or until the cubes are fork tender.
    6 cups Chicken Broth
  • Remove the soup from the heat. Use an immersion stick blender to blend the soup until smooth. Blend the coconut milk into the soup.
    1 can Coconut Milk

Faits nutritionnels

Calories: 250kcalGlucides: 25gProtéines: 5gMatières grasses: 17gLipides saturés: 12gGraisses polyinsaturées: 0.5gGraisses monoinsaturées: 2gCholéstérol: 5mgSodium: 1297mgPotassium: 692mgFibre: 4gSucre: 5gVitamine A: 16221IUVitamine C: 23mgCalcium: 90mgFer: 4mg
Mots-clés courge musquée, patate douce, soupe
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