Description
This easy butternut squash and sweet potato soup is a creamy, flavorful, and comforting dish that’s perfect for any meal. Combining the sweetness of roasted or sautéed butternut squash and sweet potatoes with warm spices like cumin, cinnamon, and chili flakes, and enriched with full-fat coconut milk, this soup is both quick to prepare and nourishing, ready in just 40 minutes.
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 & 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
- Prepare the vegetables: Peel and chop the butternut squash and sweet potatoes into bite-sized pieces. Slice the yellow onion and peel the garlic cloves.
- Optional roasting: For added depth of flavour, preheat the oven to 200°C (400°F). Toss the chopped butternut squash and sweet potatoes with 1 tablespoon of olive oil, spread on a baking tray, and roast for 20-25 minutes until tender and caramelized. This step is optional but recommended.
- Sauté aromatics: In a large pot or deep skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onion and garlic, sautéing until soft and translucent, approximately 5 minutes.
- Add spices: Stir in the ground cumin, cinnamon, chili powder, and chili flakes to the onions and garlic, cooking for another minute to release the aromas.
- Add vegetables and liquids: Add the roasted or raw butternut squash and sweet potatoes into the pot. Pour in the vegetable or chicken stock (or water) and bring to a boil. Reduce heat to a simmer and cook for about 15-20 minutes until the vegetables are very soft.
- Blend the soup: Using an immersion blender directly in the pot or carefully transferring to a stand blender, blend the soup until smooth and creamy.
- Add coconut milk: Stir in the full-fat coconut milk, reserving 2 tablespoons to drizzle when serving. Warm the soup gently without boiling after adding the coconut milk.
- Season and serve: Adjust seasoning with salt and pepper to taste. Serve hot, garnished with a drizzle of reserved coconut milk or chili flakes if desired.
Notes
- This soup is quick and can be made in about 40 minutes total, including prep and cooking.
- Roasting the vegetables before cooking adds a deeper, sweeter flavor but is optional.
- You can use vegetable or chicken stock, or simply water, depending on your dietary preferences.
- The combination of spices—cumin, cinnamon, chili powder, and chili flakes—creates a warm and slightly spicy flavor profile.
- Reserve a small amount of coconut milk to drizzle on top for a pretty presentation and extra creaminess.
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
