Description
This spicy butternut squash sweet potato soup combines the natural sweetness of fall vegetables with warming spices and creamy coconut milk, creating a velvety, nutrient-dense comfort recipe perfect for autumn.
Ingredients
Scale
- 1 small butternut squash (700-900g), peeled and cubed
- 2 sweet potatoes (about 275g), peeled and diced
- 1 yellow onion, sliced into half-moons
- 3 garlic cloves, whole
- 2 tablespoons olive oil or coconut oil
- 400ml (1½ cups) full-fat coconut milk (reserve 2 tbsp for garnish)
- 750ml (3 cups) vegetable or chicken stock
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon red chili flakes
- Salt and black pepper to taste
Instructions
- Preheat oven to 190°C (375°F). Peel and cube butternut squash and sweet potatoes. Slice onion into half-moons.
- Arrange vegetables and garlic on a roasting tray. Drizzle with oil and season with cumin, cinnamon, chili powder, salt, and pepper. Toss to coat.
- Roast for 30 minutes until tender and golden brown.
- Transfer vegetables to a pot. Add stock to cover and bring to a boil. Reduce to medium heat and simmer 15-20 minutes until tender.
- Blend with immersion blender until completely smooth (or carefully blend in batches).
- Stir in coconut milk and chili flakes. Adjust seasoning to taste. Add more stock if needed for desired consistency.
- Serve hot with a swirl of coconut milk and garnish of choice.
Notes
Optional roasting step deepens flavor but can be skipped. For vegan option, use vegetable stock. Adjust spice level to taste by reducing or increasing chili flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop + Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230 kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spicy butternut squash soup, sweet potato soup, fall comfort food, creamy coconut soup