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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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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Diner
Cuisine Americain
Servings 6
Calories 250 kcal

Ingredients
  

  • 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

Nutrition

Calories: 250kcalCarbohydrates: 25gProtein: 5gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 1297mgPotassium: 692mgFiber: 4gSugar: 5gVitamin A: 16221IUVitamin C: 23mgCalcium: 90mgIron: 4mg
Keyword courge musquée, patate douce, soupe
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