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Easy Butternut Squash and Sweet Potato Soup Recipe

Easy Butternut Squash and Sweet Potato Soup Recipe
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★★★★★

5.1 from 5 reviews

This Easy Butternut Squash and Sweet Potato Soup is a creamy, comforting, and flavorful dish perfect for chilly days. Roasting the vegetables enhances their natural sweetness and adds depth to the soup, while warming spices like cumin, cinnamon, and chili bring a subtle heat. Coconut milk lends a smooth, rich texture making this soup both hearty and dairy-free.

Ingredients

Scale

Vegetables

  • 1 small butternut squash (700-900g or about 2–3 cups), peeled and chopped
  • 2 sweet potatoes (about 275g or 2 cups), peeled and chopped
  • 1 yellow onion, sliced into half-moons
  • 3 cloves garlic, peeled

Spices and Seasoning

  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1 teaspoon chili flakes
  • Salt and pepper to taste

Liquids and Fats

  • 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). Prepare the butternut squash and sweet potatoes by peeling and chopping them into roughly 2-inch chunks. Slice the onion into half-moons and keep the garlic cloves peeled.
  2. Prepare Vegetables for Roasting: Place the chopped squash, sweet potatoes, onion slices, and garlic cloves into a roasting tin. Drizzle with olive oil and sprinkle with ground cumin, cinnamon, chili powder, salt, and pepper. Toss to coat evenly.
  3. Roast the Vegetables: Roast the vegetables in the preheated oven for about 30 minutes until tender and golden around the edges. This step enhances the natural sweetness and adds a depth of flavor to the soup.
  4. Cook the Soup: Transfer the roasted vegetables to a medium saucepan. If you choose not to roast, place the prepared raw vegetables directly into the saucepan.
  5. Add Liquid and Cook: Pour in 750 ml (4-6 cups) of vegetable or chicken stock, or water, making sure the vegetables are fully covered. Bring to a boil over high heat, then reduce heat and simmer until the vegetables are completely tender. You should be able to easily insert a knife into them.
  6. Blend the Soup: Using a blender or an immersion blender, blend the cooked vegetables and liquid until smooth and creamy. Take care to blend in batches if using a traditional blender to avoid splashing.
  7. Add Coconut Milk and Season: Stir in the full-fat coconut milk and whisk to combine. Add chili flakes according to your heat preference and adjust the seasoning with additional salt, pepper, and spices as needed. If the soup is too thick, add more stock or water to reach your preferred consistency.
  8. Serve: Pour the soup into bowls and swirl the reserved 2 tablespoons of coconut milk on top for a decorative, creamy effect. Garnish with fresh chopped coriander if desired for a fresh herbal note.

Notes

  • Roasting the vegetables is optional but highly recommended for enhanced flavor.
  • You can use vegetable stock for a vegetarian version or chicken stock for more depth.
  • If you prefer less heat, reduce or omit chili powder and chili flakes.
  • For a smoother texture, strain the blended soup through a fine sieve.
  • This soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.
  • To make it vegan, ensure the stock used is vegetable based.

Nutrition

Keywords: butternut squash soup, sweet potato soup, easy soup recipe, roasted vegetable soup, creamy coconut soup, vegetarian soup, warming fall soup

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