Spicy Butternut Squash and Sweet Potato Soup
This Spicy Butternut Squash and Sweet Potato Soup is creamy, flavorful, and a quick meal ready in just 30 minutes.
Equipment
- oven
- medium saucepan
- blender
Ingredients
Vegetables
- 1 small butternut squash about 700-900g or 2-3 cups, peeled and chopped
- 2 medium sweet potatoes about 275g or 2 cups, 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
- ½ teaspoon cinnamon
- ¼ teaspoon chilli powder
- 1 teaspoon chilli flakes
Seasoning
- salt to taste
- pepper to taste
Instructions
Optional Roasting
- Preheat the oven to 190ºC (375ºF).
- Prepare the vegetables: Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). 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, 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 the seasoning by adding more spices, salt and pepper according to taste. If needed, adjust the consistency by adding more water or stock.
- Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.
Notes
The spice amounts are guidelines; adjust according to your taste preferences. Use stock, broth, or water as the cooking liquid, depending on desired thickness.
Nutrition
Serving: 1cupCalories: 230kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 48mgPotassium: 666mgFiber: 4gSugar: 5gVitamin A: 18079IUVitamin C: 23mgCalcium: 81mgIron: 3mg
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