Description
A creamy, flavorful, and easy-to-make butternut squash and sweet potato soup that combines roasted vegetables with warm spices and full-fat coconut milk for a comforting meal ready in about 40 minutes. Perfect for a cozy lunch or dinner, this soup is naturally dairy-free and can be made vegan by using vegetable stock.
Ingredients
Scale
Vegetables
- 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped
- 2 sweet potatoes (about 275g or 2 cups), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chilli powder
- 1 teaspoon chilli flakes
- Salt and pepper to taste
Liquids & Oils
- 2 tablespoons olive oil
- 400 ml tin full fat coconut milk (reserve 2 tablespoons for serving)
- 750 ml vegetable or chicken stock or water
Instructions
- Prepare the Vegetables: Peel, chop, and slice the butternut squash, sweet potatoes, and onion as specified. Peel the garlic cloves. Having uniform pieces ensures even cooking.
- Roast the Vegetables (Optional but Recommended): Toss the chopped butternut squash and sweet potatoes with 1 tablespoon olive oil and a pinch of salt on a baking tray. Roast in a preheated oven at 200°C (400°F) for about 20 minutes or until tender and slightly caramelized. This step adds depth of flavor but can be skipped if short on time.
- Sauté Onion and Garlic: In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced onion and garlic cloves, cooking until softened and fragrant, about 5 minutes.
- Add Spices: Stir in ground cumin, cinnamon, chilli powder, and chilli flakes to the onion and garlic mixture. Cook for 1-2 minutes to toast the spices and bring out their aroma.
- Combine Ingredients: Add the roasted vegetables (or raw if skipping roasting), sweet potatoes, and the 750 ml stock or water to the pot. Bring to a boil, then reduce heat to simmer. Cook covered for about 15-20 minutes until all vegetables are very tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender.
- Add Coconut Milk: Stir in the full-fat coconut milk, reserving 2 tablespoons for garnish. Heat gently to warm through but do not boil.
- Season to Taste: Add salt and pepper to suit your preferences.
- Serve: Ladle the soup into bowls and drizzle reserved coconut milk on top as a garnish. Enjoy warm.
Notes
- Roasting the vegetables deepens their flavor and adds a subtle caramelized sweetness to the soup.
- You can use vegetable stock to keep this recipe vegan or chicken stock for added richness.
- Adjust the chilli flakes and powder to control the heat level according to your preference.
- This soup keeps well in the refrigerator for up to 3 days and also freezes beautifully for up to 3 months.
- For a nutty twist, garnish with toasted pumpkin seeds or fresh herbs like cilantro or parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 48 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
