Creamy Sweet Potato and Butternut Squash Soup

I find having a pot of soup in the fridge over the holidays to be a saving grace! Soup is easy to prepare, vegetable soups like this one are packed full of delicious vegetables and because it’s homemade I know exactly want went into it!

Soup makes a great quick warm lunch after skating or tobogganing. It's also a great light dinner before you head out to a holiday party.


  • 2 tsp olive oil
  • 1 lb sweet potato, peeled and cut into cubes
  • 1 lb butternut squash, peeled and cut into cubes
  • ½ cup chopped onion
  • 1 L low-sodium chicken broth
  • 1 can light coconut milk
  • ½ tsp ground cumin
  • ½ tsp ground red pepper, or more to taste


  1. In a large stock pot, heat oil on medium heat. Add onion and cook until soften, about 5 minutes. 
  2. Add in sweet potato, squash and chicken broth. Bring to a boil and simmer until vegetables are soft about 20 minutes. 
  3. Remove from heat and puree soup using an immersion blender. 
  4. Add coconut milk, cumin and red pepper. On medium-low heat cook until heated but do not boil. 

Shannon RD


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