Description
This Easy Butternut Squash and Sweet Potato Soup is a creamy, comforting bowl of goodness made with roasted butternut squash and sweet potatoes, blended with warm spices and coconut milk. Ready in just 30 minutes, this flavorful soup is perfect for cozy dinners and can be easily customized with your favorite toppings. Healthy, vegan, and incredibly satisfying!
Ingredients
- 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
- 2 tablespoons olive oil
- 400 ml (1 ½ cups) tin full-fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper, to taste
Instructions
- Optional Roasting: Preheat the oven to 375°F (190°C). Peel and chop the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast in the oven for 30 minutes, or until the vegetables are tender and golden around the edges.
- Cook the Soup: If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, place the unroasted chopped vegetables directly into the saucepan. Pour in the vegetable or chicken stock, ensuring the vegetables are fully covered. Bring the mixture to a boil over high heat. Cook until the vegetables are completely tender, and a knife can easily be inserted.
- Blend the Soup: Blend the soup until smooth. (For a smoother texture, you can use an immersion blender or transfer the soup to a regular blender in batches.)
- Add Coconut Milk: Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning with more spices, salt, and pepper to taste. If needed, adjust the consistency by adding more stock or water.
- Serve: Swirl the reserved coconut milk on top and garnish with fresh chopped coriander. Serve with crusty bread or your favorite side.
Notes
- Customization: Feel free to adjust the spice levels by adding more chili flakes or adding a pinch of smoked paprika.
- Consistency: Adjust the soup’s thickness by adding extra stock or water if you prefer a thinner soup.
- Toppings: Garnish with roasted pumpkin seeds or a dollop of coconut cream for an extra creamy touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Stovetop, Blending
- Cuisine: Vegetarian, Vegan, Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 14g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
