Butternut Squash and Sweet Potato Soup
A comforting and nutritious creamy soup made with butternut squash and sweet potatoes, perfect for any meal or starter.
Ingredients
Main Ingredients
- 1 small butternut squash (700-900g or 2-3 cups, peeled and chopped)
- 2 pieces sweet potatoes (275g or 2 cups, peeled and chopped)
- 1 medium yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk (reserve 2 tablespoons for serving)
- 750 ml vegetable or chicken stock or water Use vegetable stock for a vegan option.
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
Seasoning
- to taste Salt and pepper
Instructions
Optional Roasting
- Preheat your oven to 425°F (220°C). Toss the butternut squash and sweet potatoes with a little olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
Cook the Soup
- In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent, about 5 minutes.
- Add the garlic and sauté for an additional minute until fragrant.
- If you chose to roast the vegetables, add them to the pot now; if not, include the chopped butternut squash and sweet potatoes directly into the pot.
- Season with the ground cumin, cinnamon, chili powder, and chili flakes, stirring for a minute.
- Pour in the vegetable or chicken stock and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Blend and Serve
- Once cooked, remove the pot from the heat. Use an immersion blender to puree the soup until smooth (alternatively, you can transfer it to a blender in batches).
- Stir in the coconut milk, adjusting seasoning with salt and pepper to taste.
- Serve the soup hot, drizzling the reserved coconut milk on top for a beautiful presentation.
- Garnish with chili flakes, fresh herbs, or a spoonful of yogurt for added flavor and texture.
Notes
This soup can be stored in an airtight container in the refrigerator for up to four days. For longer storage, consider freezing it in portion-sized containers for up to three months. To reheat, simply thaw overnight in the fridge and warm it up on the stove or in the microwave. For extra flavor, add a splash of apple cider or lemon juice before blending.