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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 from 14 reviews

This easy butternut squash and sweet potato soup combines the natural sweetness of roasted squash and potatoes with the warm spices of cumin, cinnamon, and chili, balanced by creamy coconut milk for a comforting and flavorful meal perfect for any season.

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

Spices & Seasonings

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

Liquids

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

Instructions

  1. Optional Roasting: Preheat the oven to 190ºC (375ºF). Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all vegetables and garlic cloves in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper. Roast for about 30 minutes until tender and golden around the edges.
  2. Cook the Soup: Transfer the roasted vegetables to a medium saucepan. If you skip roasting, add the raw prepared vegetables and garlic directly to the saucepan.
  3. Simmer the Vegetables: Pour 750 ml (approximately 3 cups) of vegetable or chicken stock or water over the vegetables, ensuring they are fully covered. Bring to a boil over high heat, then reduce heat and cook until vegetables are very tender and easily pierced with a knife, about 15-20 minutes.
  4. Blend the Soup: Using a blender or immersion blender, blend the soup until smooth and creamy. Be careful with hot liquids to avoid spills and burns.
  5. Add Coconut Milk and Seasonings: Stir in the coconut milk and whisk thoroughly to combine. Add chili flakes and adjust seasoning with extra spices, salt, and pepper to taste. If the soup is too thick, add more water or stock to reach desired consistency.
  6. Serve: Pour the soup into bowls, swirl the reserved coconut milk on top, and garnish with fresh chopped coriander if desired. Serve warm and enjoy!

Notes

  • The roasting step is optional but adds a richer flavor by caramelizing the vegetables.
  • Adjust the amount of chili flakes and chili powder to your heat preference.
  • Vegetable stock is recommended for a vegetarian version; chicken stock can be used for a non-vegetarian option.
  • For a smoother texture, strain the soup after blending if desired.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Garnish with fresh coriander or a squeeze of lime for extra brightness.

Nutrition

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

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