Description
A warm and comforting soup made with butternut squash, sweet potatoes, and coconut milk, perfect for chilly days.
Ingredients
- 1 small butternut squash (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F). Spread the chopped butternut squash and sweet potatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes until tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the sliced onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
- If you roasted the vegetables, add them to the pot. If not, directly add the chopped butternut squash and sweet potatoes. Pour in the coconut milk and stock or water. Add cumin, cinnamon, chili powder, and chili flakes. Bring to a simmer and cook for about 20 minutes.
- Blend the soup until smooth using an immersion blender or by transferring it to a regular blender in batches. Taste and adjust the seasoning with salt and pepper.
- Serve hot in bowls, drizzled with the reserved coconut milk, and optionally top with fresh herbs or croutons.
Notes
For a non-vegan option, replace coconut milk with heavy cream. Add chili for spiciness or soy sauce for depth of flavor.