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Spicy Butternut Squash and Sweet Potato Soup

Spicy Butternut Squash and Sweet Potato Soup: A Cozy Delight

A warming and flavorful Spicy Butternut Squash and Sweet Potato Soup perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4 cups
Calories 230 kcal

Equipment

  • oven
  • medium saucepan
  • blender

Ingredients
  

Vegetables

  • 1 small butternut squash peeled and chopped
  • 2 medium sweet potatoes peeled and chopped
  • 1 medium yellow onion sliced
  • 3 cloves garlic peeled

Liquids

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

Spices

  • 1 teaspoon ground cumin
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon chili powder
  • 1 teaspoon chili flakes
  • salt to taste
  • pepper to taste

Instructions
 

Optional Roasting

  • Preheat the oven to 190ºC (375ºF).
  • Prepare the vegetables by peeling and cutting the butternut squash and sweet potatoes into large chunks. Slice the onion into half-moons. Place all the vegetables and garlic in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, chili powder, 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 (1–1.5 litres) 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 seasoning with more spices, salt, and pepper.
  • Serve by swirling the reserved coconut milk on top and garnish with fresh chopped coriander.

Notes

Blending tips: If using an upright blender, carefully pour the hot vegetables and stock into the blender jug and blend on high. If using an immersion blender, blend the vegetables directly in the saucepan until smooth. Adjust spices and salt according to taste. You can use stock, broth, or water for the liquid; the amount depends on how thick you like your soup. Start with 750ml (3 cups) and add more as needed.

Nutrition

Serving: 1cupCalories: 230kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 48mgPotassium: 666mgFiber: 4gSugar: 5gVitamin A: 18079IUVitamin C: 23mgCalcium: 81mgIron: 3mg
Keyword cozy soup, healthy soup, Spicy Butternut Squash Soup, Sweet Potato Soup, Vegan Soup
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