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 full-fat 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
- Peel and chop the butternut squash and sweet potatoes into even-sized pieces. Slice the onion and peel the garlic.
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent (about 5 minutes).
- Add garlic and spices; stir for about 1 minute until fragrant.
- Add chopped vegetables and stock; season with salt and pepper. Bring to a boil.
- Reduce heat and simmer uncovered for about 20 minutes until vegetables are tender.
- Blend until smooth using an immersion blender or regular blender.
- Stir in coconut milk, adjust seasoning if needed, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 6g
- Sodium: 415mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg