Description
A comforting and nourishing soup made with butternut squash and sweet potatoes, perfect for chilly days.
Ingredients
Scale
- 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 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).
- Toss butternut squash, sweet potatoes, onion, and garlic in olive oil on a baking sheet. Season with salt and pepper.
- Bake in the oven for 25-30 minutes until tender and slightly caramelized.
- Transfer the veggies to a blender. Add coconut milk, cumin, cinnamon, chili powder, and stock. Blend until smooth.
- Pour the blended soup into a pot and heat on medium flame, adding chili flakes for a kick. Adjust seasoning if needed.
- Ladle into bowls, drizzle with reserved coconut milk, and enjoy!
Notes
For a chunkier soup, reserve some roasted vegetables before blending and stir them back in afterward. This soup stores well in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg