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Easy Butternut Squash and Sweet Potato Soup Recipe

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

4.8 from 15 reviews

This Easy Butternut Squash and Sweet Potato Soup is a creamy, flavorful, and comforting dish perfect for chilly days. Roasted butternut squash and sweet potatoes are blended with warming spices, garlic, and creamy coconut milk, creating a velvety texture that is both nourishing and delicious. This soup is a great blend of natural sweetness and subtle heat with cumin, cinnamon, and chili spices, making it perfect as a light lunch or starter.

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 and Seasoning

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

Other Ingredients

  • 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 the oven to 190ºC (375ºF). Peel and cut the butternut squash and sweet potatoes into 2-inch chunks. Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin, drizzle with olive oil, sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
  2. Roast the Vegetables: Roast the vegetables in the oven for about 30 minutes, or until tender and golden around the edges.
  3. Cook the Soup: Transfer the roasted vegetables to a medium saucepan. If you choose not to roast, place the peeled and chopped vegetables directly into the saucepan.
  4. Simmer Vegetables: Pour in 750 ml (4-6 cups) of vegetable or chicken stock or water, ensuring vegetables are just covered. Bring to a boil over high heat, then reduce and cook until all vegetables are very tender.
  5. Blend the Soup: Use a hand blender or transfer soup in batches to a blender. Blend until smooth and creamy for a velvety texture.
  6. Add Coconut Milk: Stir in the coconut milk and whisk to combine evenly. Add chili flakes and adjust seasoning with salt, pepper, and more spices if needed. Adjust consistency by adding more stock or water if desired.
  7. Serve: Swirl the reserved 2 tablespoons of coconut milk on top of each bowl. Garnish with fresh chopped coriander if desired and serve warm.

Notes

  • Roasting the vegetables enhances their natural sweetness and adds depth of flavor but can be skipped for a quicker soup.
  • Use full-fat coconut milk for a rich, creamy texture. Light coconut milk will result in a thinner soup.
  • Adjust spices to your preference; reduce chili flakes or powder if less heat is desired.
  • For a vegan option, use vegetable stock and ensure all ingredients comply with vegan standards.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • When blending hot liquids, blend in smaller batches to avoid splashing and burns.

Nutrition

Keywords: butternut squash soup, sweet potato soup, creamy soup, coconut milk soup, easy vegetarian soup, fall recipes, healthy soup

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