Creamy Sweet Potato Squash Soup!
This Creamy Sweet Potato Squash Soup is the ultimate cozy and comforting winter meal. Sweet potatoes, butternut squash, apple, and coconut milk are blended together to make a thick and creamy soup, perfect on it’s own or great served with some warm bread, rice, or a side salad. This soup is seasoned with fresh garlic and ginger, cinnamon, nutmeg, and turmeric, creating a perfectly seasoned soup.
This soup is vegan and gluten-free. It is packed with many nutrients that our bodies need during the winter months. The squash and sweet potato provide tons of Vitamin A and Vitamin C, which are both antioxidants that are needed to support our skin during the harsh winter months and our immune systems. Topping this soup with some pumpkin or sunflower seeds adds a little crunch and some plant-based protein.
For more soup recipes, try my Creamy Tomato Red Pepper Soup, Thai Noodle Soup with Crispy Tofu, or my Sweet Potato Lentil Soup.
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Creamy Sweet Potato Squash Soup
Ingredients
- 1 teaspoon olive oil
- 2-3 cloves of garlic minced
- 1 medium onion minced
- 1 teaspoon fresh ginger minced
- 1 cup apple peeled and cubed
- 5 cups butternut squash peeled and cubed (or squash of choice)
- 2 cups sweet potato peeled and cubed
- Two 400 ml cans of coconut milk
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon nutmeg
Instructions
- Heat olive oil in a large pot over medium to low heat. Add the garlic, onion, and ginger. Cook until soft, about 3 minutes.
- Add the apple, butternut squash, sweet potato, coconut milk, water, and seasonings. Stir to combine. Cover and let simmer over low to medium heat, until the squash and sweet potato are soft.
- Remove from the heat, blend with an immersion blender in the pot, or blend in a stand blender in batches. Return the soup to the pot. Taste and adjust seasonings to your preference.
- Serve immediately, store in the fridge, or freeze until needed.
