Easy Butternut Squash and Sweet Potato Soup
A comforting and healthy soup perfect for chilly days, packed with flavor and nutrients. It's vegan-friendly and great for meal prep.
Ingredients
Main Ingredients
- 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped
- 2 medium sweet potatoes (about 275g or 2 cups), peeled and chopped
- 1 medium yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml tin full-fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin see notes
- 1/2 teaspoon cinnamon see notes
- 1/4 teaspoon chilli powder see notes
- 1 teaspoon chilli flakes see notes
- 750 ml vegetable or chicken stock or water see notes
- Salt and pepper to taste
Instructions
Preparation
- Optional Roasting: Preheat your oven to 200°C (400°F). Spread the chopped butternut squash and sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for about 25 minutes or until tender.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and cook until soft, about 5 minutes.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Add the roasted or raw butternut squash and sweet potatoes, ground cumin, cinnamon, chilli powder, and chilli flakes. Stir for about a minute.
Cooking
- Pour in the vegetable or chicken stock, and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
- Once cooked, use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk, reserving 2 tablespoons for serving, and heat through.
- Season with salt and pepper to taste.
Notes
Serve the soup hot in bowls. Drizzle the reserved coconut milk on top for a creamy finish. Garnish with fresh herbs or chilli flakes. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Allow to cool before storing.