Description
A creamy, nourishing soup made with seasonal butternut squash and sweet potatoes, perfect for warming up on chilly evenings.
Ingredients
- 1 small butternut squash, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil (plus more for roasting)
- 400 ml 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 (optional)
- 750 ml vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the chopped butternut squash and sweet potatoes in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the sliced onion and cook for 5-7 minutes until soft and translucent.
- Add the garlic to the pot and cook for another minute until fragrant.
- Add the roasted butternut squash and sweet potatoes to the pot. Pour in the vegetable or chicken stock and stir in the cumin, cinnamon, chili powder, and chili flakes (if using).
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until all the vegetables are soft.
- Blend the soup until smooth using an immersion blender or a standard blender. Stir in the coconut milk and season with salt and pepper to taste.
Notes
Roasting the vegetables enhances their natural sweetness. For a lighter version, consider using light coconut milk.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Blending
- Cuisine: American