Sweet Potato & Butternut Squash Soup Recipe

Name: Sweet Potato & Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash, cubed; 2 large sweet potato, cubed; 2 white onions or shallots, chopped; 1 can organic coconut milk; 2 tablespoons olive oil, or oil of choice; 2 cups Chicken or Vegetable stock; 2 tablespoons Green seasoning; 3 sprigs Thyme; 1 tablespoon Chief's Curry Powder; 1 scotch bonnet pepper; 1 bay leaf; 1 splash Worcestershire sauce; 1 teaspoon Sea salt, or to taste; 1 teaspoon Black pepper, or to taste; 1 teaspoon ginger, optional

Servings: persons

1 large butternut squash, cubed
2 large sweet potato, cubed
2 white onions or shallots, chopped
1 can organic coconut milk
2 tablespoons olive oil, or oil of choice
2 cups Chicken or Vegetable stock
2 tablespoons Green seasoning
3 sprigs Thyme
1 tablespoon Chief's Curry Powder
1 scotch bonnet pepper
1 bay leaf
1 splash Worcestershire sauce
1 teaspoon Sea salt, or to taste
1 teaspoon Black pepper, or to taste
1 teaspoon ginger, optional

1
Heat 1 tbs olive oil in a large pot over medium heat. Soften the onion for a couple of minutes, then add the cubed sweet potato and squash, splash with Worcestershire sauce and stir as well as you can until the vegetables begin to soften.
2
Add the green seasoning, thyme, curry powder, salt, pepper, and ginger, then stir the cubes until evenly coated. Saute for 5-10 minutes
3
Add the stock and coconut milk, filling the pot about 3/4 full. The more liquid you add, the thinner the soup; this measurement should give you a thick consistency. Give it a stir.
4
Add the bay leaf and whole scotch bonnet pepper, being careful not to break the pepper, unless you enjoy your food extra spicy!
5
Place the lid on the pot and let it simmer on medium-low heat for 30-40 minutes or until the vegetables are soft.
6
Once softened, turn off the heat and carefully ladle all of the cubes and liquid into a blender. Blend until a smooth consistency.
7
Serve up with a slice of homemade bread and enjoy!

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large butternut squash, cubed, 2 large sweet potato, cubed, 2 white onions or shallots, chopped, 1 can organic coconut milk, and more.

Yes, Sweet Potato & Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato & Butternut Squash Soup

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