Butternut Squash Sweet Potato Soup With Coconut Milk

During cold weather, I love vegetable soups. Butternut squash sweet potato soup has natural sweetness from vegetables and savoury flavours from chicken broth and warm spices. 

– 1 medium butternut squash  – 2 large sweet potato  – ½ teaspoon ground turmeric – ½ teaspoon dried thyme – ⅛ teaspoon ground nutmeg – ¼ teaspoon ground cumin – Oil for cooking – Salt and pepper to taste



Arrange the sweet potatoes and butternut squash on a roasting pan, then season with salt, pepper, and a drizzle of oil. 

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Fry for 30 to 45 minutes at 370 degrees Fahrenheit, or until tender and tinged with gold.  

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After roasting, put the vegetables in a regular blender or food processor and pulse until creamy and smooth. Put aside. 

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Melt butter in a large pot over medium-high heat and sauté onions until they become soft. Give the garlic one more minute of sautéing. 

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Add the broth and roasted vegetables. Bring to a boil, lower the heat to medium-low, stir in the cream, and simmer for five to ten minutes. 

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Using an immersion blender, blend once more until smooth. Although it is optional, this step produces the smoothest, creamiest outcome. 

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Savour it with croutons, fresh or dried thyme, or other fresh herbs as a garnish. 

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Low Carb Air Fryer Zucchini Fries 

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