Sweet Potato Butternut Squash Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories while still providing creaminess.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-effective base that can be flavored with seasonings.

Peel and dice sweet potatoes and butternut squash into uniform pieces.

Chop onion and mince garlic.

Heat olive oil in a large pot over medium heat until shimmering.

Add onion and cook until translucent, about 5 minutes.

Stir in garlic, ginger, cinnamon, and nutmeg; cook until fragrant, about 1 minute.

Add sweet potatoes and butternut squash to the pot; stir to combine.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer until vegetables are tender, about 20 minutes.

Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

Stir in coconut milk and season with salt, black pepper, and red pepper flakes to taste.

Simmer for an additional 5 minutes to heat through.

Finish with a squeeze of lemon juice and garnish with fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens