Description
This Easy Butternut Squash and Sweet Potato Soup is a creamy, comforting dish perfect for chilly days. Roasted vegetables infused with warming spices like cumin, cinnamon, and chili create a rich, flavorful base, while coconut milk adds a luscious texture and subtle sweetness. The recipe is simple, adaptable, and delivers a nourishing, delicious bowl of soup in under an hour.
Ingredients
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
Seasonings & Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- Salt and pepper to taste
Liquids & Others
- 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
- Optional Roasting: Preheat your oven to 190ºC (375ºF). Peel and chop the butternut squash and sweet potatoes into roughly 2-inch chunks. Slice the onion into half-moons, and place all vegetables plus garlic cloves into a roasting tin. Drizzle with olive oil, then sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Toss gently to coat.
- Roast the Vegetables: Place the roasting tin in the oven and roast for about 30 minutes until the vegetables are tender and slightly golden around the edges, which helps to deepen their flavor.
- Start Cooking the Soup: If you roasted the vegetables, transfer them into a medium saucepan. If roasting is skipped, simply add the peeled and chopped vegetables and garlic directly to the saucepan.
- Add Liquid and Cook: Pour in 750 ml of vegetable or chicken stock or water to cover the vegetables fully. Bring to a boil over high heat, then reduce to a simmer and cook until the vegetables are very soft, easily pierced with a knife (approximately 15-20 minutes).
- Blend the Soup: Using an immersion blender or a countertop blender, puree the soup until completely smooth and creamy. Blend in batches carefully if using a countertop blender.
- Add Coconut Milk and Season: Stir in the full-fat coconut milk until well combined. Add chili flakes, and season with additional salt, pepper, or spices as desired. If the soup is too thick, adjust the consistency by stirring in a little more water or stock.
- Serve: Ladle the soup into bowls and swirl the reserved 2 tablespoons of coconut milk on top. Garnish with fresh chopped coriander for a fresh finish.
Notes
- Roasting the vegetables enhances the soup’s flavor by caramelizing the natural sugars in the squash and sweet potatoes.
- You can substitute stock with water if you want a lighter soup, but stock adds more depth of flavor.
- Adjust the spice levels to your taste; reduce or omit chili powder and flakes for a milder soup.
- For a smoother texture, blend the soup in batches and strain if desired.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: Fusion / Contemporary
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: butternut squash soup, sweet potato soup, coconut milk soup, roasted vegetable soup, vegetarian soup, easy soup recipe, creamy squash soup
