Description
This Easy Butternut Squash and Sweet Potato Soup is a creamy, flavorful, and comforting dish perfect for any time of the year. Made with roasted or raw butternut squash and sweet potatoes, fragrant spices, and rich coconut milk, it delivers warmth and depth in every spoonful. Quick to prepare and packed with nutrition, this soup is an excellent option for a wholesome meal.
Ingredients
Scale
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 and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chilli powder
- 1 teaspoon chilli flakes
- Salt and pepper to taste
Liquids and 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
- Prepare the vegetables. Peel and chop the butternut squash and sweet potatoes into roughly even pieces to ensure even cooking. Slice the yellow onion and peel the garlic cloves.
- Optional roasting for flavor enhancement. Preheat your oven to 200°C (390°F). Toss the chopped butternut squash, sweet potatoes, onion slices, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and lightly caramelized. Roasting is optional but recommended for deeper flavor.
- Sauté the aromatics. In a large pot on the stovetop, heat the remaining olive oil over medium heat if you did not roast the vegetables. Add the sliced onion and garlic and cook until soft and fragrant, about 5 minutes.
- Add spices and vegetables to the pot. Stir in the ground cumin, cinnamon, chilli powder, and chilli flakes, cooking for another minute to release the spices’ aromas. Add the chopped butternut squash and sweet potatoes to the pot (if roasted, transfer the roasted vegetables in).
- Add liquids and simmer. Pour in the vegetable or chicken stock (or water) and bring to a boil. Reduce heat to low and let it simmer gently for about 15 minutes, or until the vegetables are very tender.
- Blend the soup. Carefully use an immersion blender directly in the pot or transfer the soup in batches to a blender. Puree until smooth and creamy.
- Incorporate coconut milk and season. Stir in the 400 ml of coconut milk except for the reserved 2 tablespoons. Adjust seasoning with salt and pepper to taste, and warm the soup through without boiling.
- Serve. Ladle the soup into bowls and drizzle with the reserved coconut milk tablespoons for extra creaminess and garnish if desired.
Notes
- This soup is quick to prepare and can be ready in just 30 minutes, making it perfect for busy days.
- Roasting the vegetables before blending is optional but highly recommended to develop richer, deeper flavors.
- You can substitute vegetable stock with chicken stock or water if preferred.
- Adjust the level of chilli flakes and powder according to your tolerance for heat.
- For a vegan version, ensure the stock used is vegetable stock.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- 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
