Sweet Potato Butternut Squash Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
  • 2 tbsp. Olive oil
  • 1 yellow onion diced
  • 2 carrots peeled & chopped
  • ½ tsp. garlic powder
  • ¼ tsp. ground ginger
  • ¼ tsp. curry powder
  • ⅛ tsp. ground nutmeg
  • 1 Butternut Squash peeled, seeded, and diced
  • 1 Large Sweet Potato peeled and diced
  • 4 c. Vegetable or Chicken Stock
  • ½ c Coconut Milk full fat
  1. In a large pot or Dutch Oven over medium heat; sauté onion & carrots with salt until soft, approximately 5 minutes.
  2. Add diced butternut squash & sweet potato. Add spices and stir.
  3. Pour in Stock and bring to a boil. Reduce heat and cover allowing it to simmer for about 20 minutes (until veggies are tender)
  4. Using a blender, food processor or my go to .. immersion blender; puree the vegetable mixture into a smooth consistency then stir in coconut milk.
  5. To serve, simply re-heat!
If you find that the soup is too thick you can always add more stock or some milk.
**Optional** Garnish with a dollop of plain Greek yogurt, chives, and/or Pepitas! Or try crumbled goat cheese!
Recipe by One Sweet Cookie at https://onesweetcookie.com/sweet-potato-butternut-squash-soup/