Description
Spicy Butternut Squash and Sweet Potato Soup is creamy, cozy, and lightly spiced with chili and cinnamon for the perfect cold-weather bowl.
Ingredients
1 small butternut squash (700–900 g / 2–3 cups), peeled and chopped
2 sweet potatoes (275 g / 2 cups), peeled and chopped
1 yellow onion, sliced
3 garlic cloves, peeled
2 tablespoons olive oil
400 ml (1 ½ cups) full-fat coconut milk, reserve 2 tablespoons for serving
1 teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon chili powder
1 teaspoon chili flakes
750 ml (3 cups) vegetable or chicken stock or water
Salt and pepper to taste
Instructions
1. Heat oven to 190ºC (375ºF). Cut squash and sweet potatoes into 2-inch chunks, slice onion into half-moons, and place with garlic in a roasting tin. Toss with olive oil, cumin, cinnamon, chili powder, salt, and pepper. Roast about 30 minutes until golden and tender.
2. Transfer roasted vegetables to a saucepan. Add stock or water until vegetables are covered and bring to a boil. Simmer until vegetables are soft.
3. Blend until smooth.
4. Stir in coconut milk, season with chili flakes, salt, and pepper, and adjust consistency with extra stock or water if needed.
5. Serve topped with reserved coconut milk and chopped coriander.
Notes
Spices can be adjusted to taste for more or less heat.
Blending can be done with an immersion blender in the pot or by transferring to a jug blender.
Soup can be thickened by simmering longer or thinned with extra stock or water.
Broth adds more flavor than water, but both work.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Roasting, Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- 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