Preparing Easy Butternut Squash and Sweet Potato Soup
Ready to dive into this flavorful dish? You’ll start with roasting the vegetables to deepen their natural sweetness. After that, you’ll blend everything together for a smooth soup that’s packed with nutrients. Here’s a brief overview of the cooking process:
- Roast the butternut squash and sweet potatoes to caramelize their sugars.
- Sauté onions and garlic until fragrant.
- Combine roasted veggies with aromatics and spices.
- Blend until smooth and creamy, then finish with coconut milk.
- Adjust seasoning to your taste and serve.
What You’ll Need
To create this delicious soup, gather the following ingredients:
- 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
- 2 tablespoons olive oil
- 400 ml tin of full-fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin (*see notes for details)
- 1/2 teaspoon cinnamon (*see notes for details)
- 1/4 teaspoon chili powder (*see notes for details)
- 1 teaspoon chili flakes (*see notes for details)
- 750 ml vegetable or chicken stock or water (*see notes for details)
- Salt and pepper to taste
Feel free to experiment with substitutes, like using almond milk for a lighter version or adding a splash of lime for an extra zing!
Step-by-Step Instructions
- Optional Roasting: Preheat your oven to 200°C (400°F). Toss the chopped butternut squash and sweet potatoes with a tablespoon of olive oil, salt, and pepper. Spread them out on a baking tray and roast for about 25-30 minutes until tender.
- Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
- Combine: Add the roasted squash and sweet potatoes to the pot. Stir in the ground cumin, cinnamon, chili powder, and chili flakes. Pour in the stock or water and bring to a simmer.
- Blend: Once everything is tender, carefully blend the soup until smooth using an immersion blender or transfer to a regular blender in batches. Return to the pot.
- Finish with Coconut Milk: Stir in the coconut milk. Taste and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add more stock or water to reach your desired consistency.
