Description
This creamy, cozy butternut squash and sweet potato soup is a simple yet satisfying meal that’s ready in just 40 minutes. Infused with coconut milk and warming spices, this soup is perfect for a chilly night and easy to customize to your preferred spice level. Optional roasted vegetables add depth and richness, making this a go-to for fall and winter.
Ingredients
Scale
- 1 medium butternut squash, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1½ cups) coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- Salt and pepper, to taste
- 1 teaspoon chili flakes (optional, for garnish)
Instructions
- Prep the Ingredients: Preheat oven to 190ºC (375ºF) if roasting the vegetables. Chop the butternut squash and sweet potatoes into 2-inch chunks, and slice the onion into half-moons.
- Optional Roasting Step: Arrange butternut squash, sweet potatoes, onion, and garlic on a roasting tray. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast for 30 minutes or until vegetables are tender and golden.
- Cook the Soup: If roasted, transfer vegetables to a large saucepan. If not, place raw chopped vegetables in the pot. Cover with water or vegetable stock. Bring to a boil and simmer until completely tender.
- Blend: Use an immersion blender to blend the soup in the pot until smooth, or carefully transfer to an upright blender. Stir in coconut milk, reserving 2 tablespoons for garnish.
- Season and Serve: Adjust seasoning to taste, adding chili flakes if desired. Serve with a swirl of coconut milk and fresh chopped cilantro for garnish.
Notes
- Blending Tips: If using an upright blender, let the soup cool slightly and blend in batches if necessary to prevent spills.
- Spice Adjustments: For a milder flavor, omit the chili powder and flakes; for more heat, add extra chili flakes or a pinch of cayenne.
- Storage: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
Nutrition
- Serving Size: 1 cup
- Calories: 230kcal
- Sugar: 5g
- Sodium: 48mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0