Description

This Easy Butternut Squash and Sweet Potato Soup is a comforting and flavorful dish perfect for chilly days. Roasted butternut squash, sweet potatoes, and onions are blended with warming spices and creamy coconut milk to create a smooth, velvety soup. It can be easily adjusted to your spice preference, making it both cozy and customizable. Vegan and gluten-free, it is a nourishing option for a wholesome meal.

Ingredients

Units 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

Other Ingredients

2 tablespoons olive oil
400 ml (1 1/2 cups) tin full fat coconut milk, reserve 2 tablespoons for serving
750 ml (3 cups) vegetable or chicken stock or water

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Instructions

Optional Roasting: Preheat the oven to 190ºC (375ºF). Peel and cut the butternut squash and sweet potatoes into large chunks about 2 inches. Slice the onion into half-moons. Place the vegetables and garlic cloves in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast for about 30 minutes until the vegetables are tender and golden at the edges.
Cook the Soup: If roasted, transfer the vegetables to a medium saucepan. If not roasting, cut vegetables as described and place directly into the saucepan. Pour in 750 ml (3 cups) of vegetable or chicken stock or water, enough to cover the vegetables. Bring to a boil over high heat, then cook until vegetables are completely tender—test by inserting a knife.
Blend the Soup: Carefully blend the soup until smooth using either an immersion blender directly in the saucepan or by ladling hot soup into a traditional blender. Blend on high for about 2 minutes, exercising caution due to heat. Return to the saucepan if needed.
Add Coconut Milk and Season: Stir in the full fat coconut milk and whisk to combine. Add chilli flakes and adjust seasoning, including more spices, salt, and pepper to taste. Adjust consistency by adding more stock or water if needed. If the soup is too thin, simmer gently to thicken.
Serve: Swirl the reserved 2 tablespoons of coconut milk on top of each serving and garnish with fresh chopped coriander if desired. Serve hot.

Notes

Blending: Use an immersion blender directly in the pot or carefully blend hot soup in a standard blender in batches. Be cautious with the hot liquid to avoid splashing.
Spices and Seasonings: These quantities are guidelines and can be adjusted based on personal preference for spiciness and flavor intensity. Taste as you cook and season accordingly.
Cooking Liquid: You may use vegetable or chicken stock for deeper flavor or water if preferred. The soup thickness also depends on your liquid amount—add more or reduce by simmering as needed.
Optional Roasting: Roasting enhances natural sweetness and adds color, but you can skip this step and cook the ingredients directly in the pot for a quicker version.