ThisEasy Butternut Squash and Sweet Potato Soupiscreamy, comforting, and full of warm spices. Made withroasted or simmered vegetables, blended withcoconut milk and a hint of spice, this soup isperfect for cozy nights, meal prep, and nourishing lunches.
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Easy Butternut Squash and Sweet Potato Soup
Description
ThisEasy Butternut Squash and Sweet Potato Soupiscreamy, comforting, and full of warm spices. Made withroasted or simmered vegetables, blended withcoconut milk and a hint of spice, this soup isperfect for cozy nights, meal prep, and nourishing lunches.
Ingredients
- 1butternut squash, peeled and chopped
- 2sweet potatoes, peeled and chopped
- 1yellow onion, sliced
- 3cloves garlic, peeled
- 2 tablespoonsolive oil
- 400ml (1 ½ cups) full-fat coconut milk(reserve2 tablespoonsfor garnish)
- 1 teaspoonground cumin
- ½ teaspooncinnamon
- ¼ teaspoonchili powder
- 1 teaspoonchili flakes
- 750ml (3 cups) vegetable or chicken stock (or water)
- Salt and pepper, to taste
- Freshchopped coriander(cilantro)
- Toasted pumpkin seeds
- A drizzle ofolive oil or coconut milk
Instructions
- Preheat your oven to190ºC (375ºF).
- Peel andchop butternut squash and sweet potatoesinto2-inch chunks.
- Slice theonioninto thin half-moons and leave thegarlic cloves whole.
- Place everything in aroasting tin, drizzle witholive oil, and season withcumin, cinnamon, chili powder, salt, and pepper.
- Roast for30 minutes, or until tender and slightly caramelized.
- If roasting,transfer the roasted vegetables to a large saucepan.
- If skipping roasting, placeraw chopped vegetables, garlic, and oniondirectly in a saucepan.
- Cover withvegetable or chicken stock (or water)and bring to aboil over high heat.
- Reduce the heat and simmer for15-20 minutes, or until all the vegetables are soft.
- Use animmersion blenderto blend the soupdirectly in the pot, OR
- Transfer to astand blenderin batches and blend until smooth. (Be careful with hot liquids!)
- Stir incoconut milk, reserving2 tablespoonsfor garnish.
- Sprinkle inchili flakesfor extra heat.
- Taste and adjust seasoning withmore spices, salt, and pepperas needed.
- If the soup is too thick, addmore stock or waterto reach your desired consistency.
- Ladle the soup into bowls.
- Swirl a spoonful ofreserved coconut milkon top.
- Garnish withchopped coriander, toasted pumpkin seeds, or an extra drizzle of olive oil.
Notes
For a Thicker Soup:Let it simmer longer to reduce liquid before blending.
For Extra Depth of Flavor:Roast the garlicseparately in foilbefore adding it to the soup.
Want More Spice?Adda pinch of cayenne pepper or extra chili flakes.
Meal Prep Friendly!This soup stores well andgets even better the next day.
Nutrition
- Calories: 220 kcal
- Fat: 10g
- Carbohydrates: 30g
