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Sweet Potato Honey Nut Squash Soup

My new favorite honey nut squash soupified with sweet potatoes, coconut milk and Sazon. It's hearty, heart warming, with just the right amount of creaminess and spice

Course Soup
Servings 6 bowls


  • 1 onion
  • 1 stalk celery
  • 1 teaspoon vegetable broth powder
  • 1/2 teaspoon Sazon seasoning
  • 1 honey nut squash
  • 1 sweet potato
  • 1 cup coconut milk
  • 3 cups filtered water
  • Salt, to taste
  • Roasted honey nut slices, for garnish


  1. Dice the onion and celery and add to a soup pot. Dry sauté (or use oil) until they start to soften. 

  2. Add the vegetable broth powder and Sazon and stir around. Season with salt.

  3. Peel and chop the honey nut squash and sweet potato. Add to the pot. 

  4. Add coconut milk and water and bring to a boil. Reduce to a rolling simmer and cook until everything is soft. 

  5. Take off the flame and carefully transfer to a blender. Be sure to cover the top with a dish towel to prevent the soup from blowing out the top and burning you. Puree until smooth.

  6. Serve with roasted honey nut squash and a sprinkle of Sazon, for garnish. Enjoy!