Spicy Butternut Squash and Sweet Potato Soup
A deliciously creamy and spicy butternut squash and sweet potato soup perfect for warming up on a chilly day.
Equipment
- roasting tin
- Medium saucepan
- blender
Ingredients
- 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
- 2 tablespoons olive oil
- 400 ml full fat coconut milk reserve 2 tablespoons for serving
- 1 teaspoon ground cumin *see notes
- ½ teaspoon cinnamon *see notes
- ¼ teaspoon chilli powder *see notes
- 1 teaspoon chilli flakes *see notes
- 750 ml vegetable or chicken stock or water *see notes
- salt to taste
- pepper to taste
Instructions
Optional Roasting
- Preheat the oven to 190ºC (375ºF).
- Peel and cut the butternut squash and sweet potatoes into large chunks. Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, and chili powder and salt and pepper.
- Roast in the oven for about 30 minutes, until tender and golden around the edges.
Cook the soup
- If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
- Pour in 4–6 cups of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender.
- Blend the soup until smooth.
- Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning by adding more spices, salt and pepper according to taste.
- Swirl the reserved coconut milk on top and garnish with fresh chopped coriander before serving.
Notes
Blending can be done with an upright blender or immersion blender. The amounts for the spices are guidelines only. Adjust based on preference. Use stock, broth, or water and adjust for thickness as desired.
Nutrition
Serving: 1cupCalories: 230kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 48mgPotassium: 666mgFiber: 4gSugar: 5gVitamin A: 18079IUVitamin C: 23mgCalcium: 81mgIron: 3mg
Tried this recipe?Let us know how it was!