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–+ servings

Vegan Sweet Potato & Butternut Squash Soup

Jillian Glenn
This creamy vegan butternut squash and sweet potato soup is delicious and full of flavor! It's so simple to make and super healthy! This is a vegan soup recipe that everyone will love!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 220 kcal

Ingredients
  

  • 3 cup peeled and diced sweet potatoes
  • 3 cup diced butternut squash
  • 1 cup yellow onion, diced
  • 2 cup leeks, chopped
  • 1 tablespoon olive oil
  • 2 teaspoon minced ginger
  • 1 tablespoon minced garlic
  • ½ teaspoon cumin
  • 5 cup low sodium vegetable broth
  • 1 15 ounce can coconut milk
  • salt and pepper to taste

Instructions
 

  • In a large pot, heat the olive oil and then add onions and garlic and ginger. Cook about 5 minutes.
  • Stir in leeks, sweet potato, squash, and spices. Cook for 5 more minutes.
  • Then, pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to simmer, cover the pot with a lid, and cook for about 45 minutes (until veggies are soft).
  • Remove from heat, pour in entire contents of the can of coconut milk and use a handheld immersion blender to blend the soup together.

Notes

To Store: Store in an airtight container in the fridge for up to 5 days. 
To Freeze: Freeze in an airtight container in the freezer for up to 3 months. Let thaw overnight in the fridge before reheating. 

Nutrition

Calories: 220kcalCarbohydrates: 25gProtein: 4gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 43mgPotassium: 543mgFiber: 4gSugar: 6gVitamin A: 13029IUVitamin C: 17mgCalcium: 69mgIron: 3mg
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