Spicy Butternut Squash and Sweet Potato Soup
Make a creamy, easy butternut squash and sweet potato soup in 40 minutes. Perfect for cozy meals or simple meal prep!
Ingredients
- 1 small butternut squash 700–900 g, peeled and chopped (2–3 cups)
- 2 sweet potatoes about 275 g, peeled and chopped (2 cups)
- 1 yellow onion sliced
- 3 cloves garlic peeled
- 2 tablespoons olive oil
- 400 ml full‑fat coconut milk reserve 2 tablespoons for garnish
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon red chili flakes adjust to taste
- 750 ml vegetable or chicken stock or water as needed
- Salt and black pepper to taste
Instructions
Optional: Roast the Vegetables
- Preheat the oven to 190 °C (375 °F).
- Toss the squash, sweet potatoes, sliced onion, and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper.
- Spread evenly on a baking tray and roast for about 30 minutes, until tender and golden around the edges.
Cook the Soup
- Transfer the roasted vegetables to a large saucepan. (If not roasting, place raw chopped vegetables directly into the pan.)
- Pour in the stock or water so that vegetables are well covered.
- Bring to a boil over high heat, then simmer until everything is soft and easily pierced with a knife.
Blend and Finish
- Use an immersion blender to puree until smooth. Alternatively, transfer to a countertop blender in batches and blend.
- Return to low heat and stir in the coconut milk and reserved milk for swirl effect.
- Add chili flakes, then taste and adjust seasoning with salt, pepper, or additional spices as desired. Add more liquid if you prefer a thinner consistency.
- Ladle into bowls, swirl with reserved coconut milk, and garnish with chopped coriander or parsley.