Description
This butternut squash and sweet potato soup is creamy, flavorful, and quick to make. Perfect for any meal, it’s ready in just 30 minutes and can be roasted for extra depth.
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 chilli powder
- 1 teaspoon chilli flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
1. Preheat the oven to 190ºC (375ºF).
2. Peel and cut the butternut squash and sweet potatoes into large chunks. Slice the onion and place all vegetables with garlic in a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
3. Roast for about 30 minutes until tender and golden around the edges.
4. If roasting, transfer the vegetables to a medium saucepan. If not roasting, place chopped raw vegetables in the saucepan.
5. Pour in 4–6 cups of stock or water, enough to cover the vegetables. Bring to a boil and cook until the vegetables are tender.
6. Blend the soup until smooth using an upright or immersion blender.
7. Stir in the coconut milk and whisk to combine. Add chili flakes and adjust seasoning as desired. Add more stock or water if needed to adjust consistency.
8. Swirl the reserved coconut milk on top and garnish with chopped coriander before serving.
Notes
If using a standard blender, blend carefully as the soup will be hot. Blend in batches if necessary.
Spice levels can be adjusted to taste—use more or less of each as preferred.
Use stock or broth for deeper flavor, or water if preferred. Adjust thickness by simmering longer if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 48mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Butternut Squash, Sweet Potato, Vegan, Easy Soup