Description
This Spicy Butternut Squash and Sweet Potato Soup is the ultimate fall comfort dish with a wonderful balance of sweet and spicy flavors. Roasted butternut squash, creamy sweet potatoes, and aromatic spices come together to create a soup that’s rich, velvety, and warming. Coconut milk adds a luxurious creaminess, while chili powder and chili flakes bring just the right amount of heat to liven things up. Perfect as a starter or a main dish, this soup is hearty enough to satisfy yet light enough to leave you feeling energized. Plus, it’s naturally vegan and gluten-free, making it a delicious option for various dietary preferences.
Ingredients
Units
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 yellow onion, sliced into half-moons
- 3 cloves garlic, peeled and crushed
- 2 tablespoons olive oil
- 400 ml (1 1/2 cups) full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
- 1 liter vegetable stock (or water)
- Fresh coriander for garnish
Instructions
Step 1: Optional Roasting
- Preheat the oven: Set your oven to 190ºC (375ºF).
- Prepare the vegetables: Cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and the garlic cloves in a roasting tin and drizzle with olive oil.
- Season and roast: Sprinkle cumin, cinnamon, and chili powder over the vegetables. Toss to coat evenly. Roast for about 30 minutes, or until the vegetables are tender and slightly caramelized around the edges.
Step 2: Cook the Soup
- Transfer to a saucepan: If you roasted the vegetables, transfer them to a large saucepan. If you prefer not to roast, simply place the raw vegetables directly in the saucepan.
- Add liquid: Pour in the vegetable stock (or water) to cover the vegetables. Bring the mixture to a boil over medium-high heat. Lower the heat and simmer until all the vegetables are completely tender, about 20-25 minutes.
- Blend the soup: Use an immersion blender or transfer the mixture to a stand blender and puree until smooth and creamy.
- Stir in coconut milk: Add the coconut milk and whisk to combine. Adjust the seasoning by adding salt, pepper, and chili flakes to taste. If the soup is too thick, you can add more stock or water to reach your desired consistency.
- Serve: Ladle the soup into bowls and swirl the reserved coconut milk on top. Garnish with fresh coriander and serve hot.
- Prep Time: 15mins
- Cook Time: 45mins