Description
A creamy and flavorful butternut squash and sweet potato soup that is quick to prepare and ready in just 30 minutes. It’s a rich, comforting meal perfect for any occasion.
Ingredients
Scale
- 1 small butternut squash (700-900g), peeled and chopped
- 2 sweet potatoes (275g), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml full fat coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chilli powder
- 1 teaspoon chilli flakes
- 750 ml vegetable stock
- salt and pepper to taste
Instructions
- Preheat: Set your oven to 190ºC (375ºF).
- Prepare: Place chopped butternut squash, sweet potatoes, sliced onion, and garlic in a roasting tin; drizzle with olive oil and sprinkle with cumin, cinnamon, and chilli powder.
- Roast: Roast for about 30 minutes, until tender and golden around the edges.
- Cook: Transfer roasted vegetables (or raw vegetables if not roasting) to a saucepan, cover with vegetable stock, bring to a boil, and cook until tender.
- Blend: Blend the soup until smooth using an immersion or upright blender.
- Finish: Stir in the coconut milk, add chilli flakes, and adjust seasoning with salt and pepper.
- Serve: Garnish with a swirl of reserved coconut milk and fresh chopped coriander.
Notes
For a smoother texture, use an immersion blender directly in the pot. Adjust the spices and salt to your taste preference. If the soup is too thin, simmer for a longer period to reduce and thicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American/British
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
Keywords: butternut squash soup, sweet potato soup, creamy vegetable soup, spicy soup, vegan soup