Ingredients
Scale
- 1 small butternut squash (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 400 ml coconut milk
- 750 ml vegetable or chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Prepare the vegetables by peeling and chopping the butternut squash and sweet potatoes into uniform pieces. Slice the onion thinly and peel the garlic cloves.
- In a large pot, heat olive oil over medium heat. Add the onion and sauté until translucent (about 5 minutes), then add garlic for another minute.
- Stir in the butternut squash and sweet potatoes with spices, mixing well to coat.
- Pour in vegetable or chicken stock; bring to a boil. Reduce heat and simmer for about 20 minutes until vegetables are tender.
- Blend until smooth using an immersion blender or regular blender.
- Return to low heat, stir in coconut milk, adjust seasoning if necessary, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg