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Easy Butternut Squash and Sweet Potato Soup Recipe

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4.3 from 4 reviews

A comforting and creamy Easy Butternut Squash and Sweet Potato Soup, bursting with warm spices and a hint of chili heat. This vibrant, velvety soup combines roasted butternut squash, sweet potatoes, aromatic spices, and coconut milk to create a hearty dish perfect for chilly days or a wholesome meal any time. Roasting the vegetables enhances their natural sweetness and flavor, while the coconut milk adds richness without heaviness.

Ingredients

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 chili powder
  • 1 teaspoon chili flakes
  • Salt and pepper to taste

Liquids and Oils

  • 2 tablespoons olive oil
  • 400 ml tin full fat coconut milk (reserve 2 tablespoons for serving)
  • 750 ml vegetable or chicken stock or water

Instructions

  1. Optional Roasting: Preheat your oven to 190ºC (375ºF). Peel the butternut squash and sweet potatoes, cutting them into large chunks roughly 2 inches in size. Slice the onion into half-moons and leave garlic cloves whole.
  2. Prepare the Vegetables: Place the butternut squash, sweet potatoes, onion slices, and garlic cloves in a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Toss gently to coat everything evenly with the oil and spices.
  3. Roast the Vegetables: Roast the seasoned vegetables in the oven for about 30 minutes or until they become tender and develop golden edges, bringing out their natural sweetness.
  4. Cook the Soup: Transfer the roasted vegetables to a medium saucepan. If you decide not to roast, place the raw chopped vegetables directly into the saucepan. Pour in 750 ml (roughly 4-6 cups) of vegetable or chicken stock or water, just enough to cover the vegetables.
  5. Simmer Until Tender: Bring the mixture to a boil over high heat, then reduce to a simmer and cook until the vegetables are very tender. You should be able to easily pierce them with a knife.
  6. Blend the Soup: Using a blender or immersion blender, carefully blend the soup until smooth, creating a creamy texture. Be cautious when blending hot liquids.
  7. Add Coconut Milk and Season: Stir in the coconut milk and whisk to incorporate into the soup, then add chili flakes. Taste and adjust seasoning as needed with additional salt, pepper, or spices. If the soup is too thick, add more stock or water to reach your desired consistency.
  8. Serve: Ladle the soup into bowls, swirling the reserved 2 tablespoons of coconut milk on top. Garnish with freshly chopped coriander for a fresh finish.

Notes

  • Roasting the vegetables enhances their natural sweetness and adds depth of flavor, but you can skip this step for a quicker soup.
  • The spices can be adjusted depending on your heat preference; reduce chili powder and chili flakes if you prefer milder soup.
  • Use vegetable stock for a vegetarian or vegan-friendly option; chicken stock is suitable if not avoiding meat products.
  • Blending can be done with an immersion blender directly in the pot or transferred in batches to a countertop blender. Be careful blending hot soup to avoid splatter.
  • The coconut milk adds richness and creaminess without dairy, making this soup suitable for those avoiding lactose.

Find it online: https://bitezly.com/easy-butternut-squash-and-sweet-potato-soup-recipe/