Creamy sweet potato-butternut squash soup


First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out:

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Servings: 3-4 people


  • 1 butternut squash
  • 2 sweet potatoes
  • 3 onions
  • 4 cloves of garlic
  • 2 tbsp grated ginger
  • 1 cube of bouillon
  • 2 tbsp dried basil
  • 1 chili (mild/medium) 
  • 500-650 ml water
  • 1 can coconut milk
  • 1 handful fresh basil
  • Juice from 1 lemon


  1. Peel the sweet potatoes and butternut squash, and take the skin of the onions, ginger and garlic. 
  2. Cut the onion, chili, garlic, butternut squash (remember to remove the seeds) and sweet potatoes into medium chunks. Then grate the ginger really fine. 
  3. Fill the pot with the chunks of onion, garlic, ginger, chili, sweet potato, butternut squash – then with the water (start with 500 ml, add more if needed to), bouillon and the dried basil. Leave it to boil on medium heat for 25-30 m. 
  4. When the 25-30 m. is up, your boiling veggies should be soft, if not, boil them for a bit longer. Put in the bundle of basil. Take a hand blender and blend the soup until it becomes a creamy purée. Them add the coconut milk and lemon juice and mix it around. The soup should be creamy and thick. 
  5. After a few minutes the dish should be done and ready to eat. Add the dish to a bowl and top it off with some fresh basil – if you prefer it, so can serve it with a bread on the side. 


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