Description
This Easy Butternut Squash and Sweet Potato Soup is a creamy, comforting dish perfect for chilly days. Roasted butternut squash, sweet potatoes, and aromatic spices blend with coconut milk to create a velvety smooth soup rich in flavor and nutrition.
Ingredients
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 chili powder
- 1 teaspoon chili 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
- Optional Roasting: Preheat your oven to 190ºC (375ºF). Peel and cut the butternut squash and sweet potatoes into large chunks about 2 inches in size. Slice the onion into half-moons and place all the vegetables along with peeled garlic cloves into a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast for 30 minutes until the vegetables are tender and golden around the edges.
- Cook the Soup: Whether you roasted the vegetables or not, place them in a medium saucepan. If not roasted, prepare the vegetables as described and add them directly to the saucepan.
- Add Stock and Cook: Pour 4–6 cups (1–1.5 liters) of water or vegetable stock over the vegetables, ensuring they are fully submerged. Bring the mixture to a boil over high heat, then cook until all the vegetables are very tender, easily pierced with a knife.
- Blend the Soup: Use a blender or immersion blender to blend the soup until completely smooth and creamy. Take care to blend in batches if using a standard blender.
- Add Coconut Milk and Final Seasoning: Stir in the coconut milk thoroughly and whisk to combine. Add chili flakes and adjust seasoning with additional spices, salt, and pepper to taste. If the soup is too thick, thin it with additional water or stock until desired consistency is achieved.
- Serve: Swirl the reserved coconut milk on top of the soup before serving and garnish with fresh chopped coriander for added flavor and freshness.
Notes
- The roasting step is optional but enhances the flavor by caramelizing the vegetables.
- Ground cumin, cinnamon, chili powder, and chili flakes provide a warm, mildly spicy flavor profile that can be adjusted to taste.
- You can use either vegetable or chicken stock or simply water if preferred.
- For blending, use an immersion blender directly in the pot or transfer carefully to a countertop blender in batches.
- The reserved coconut milk adds a pretty swirl and a creamy finish when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: International
