Description
A warming and creamy soup that transforms roasted butternut squash and sweet potatoes into a restaurant-quality dish with aromatic spices and coconut milk.
Ingredients
Scale
- 700–900g (1 small) Butternut squash
- 275g (2 medium) Sweet potatoes
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 400ml full-fat Coconut milk
- 750ml Vegetable stock
- 1 teaspoon Ground cumin
- ½ teaspoon Cinnamon
- ¼ teaspoon Chili powder
- 1 teaspoon Chili flakes
- To taste Salt and pepper
Instructions
- Preheat and Prep: Preheat oven to 190ºC (375ºF). Peel and cut butternut squash and sweet potatoes into 2-inch chunks. Slice onion into half-moons.
- Season Vegetables: Place vegetables and garlic in roasting tin. Drizzle with olive oil, then sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
- Roast: Roast for 30 minutes until tender and golden around edges. Vegetables should pierce easily with fork.
- Transfer and Add Liquid: Move roasted vegetables to saucepan. Pour in stock or water until vegetables are covered. Bring to boil.
- Cook Until Tender: Cook over high heat until vegetables are completely soft and falling apart, about 10-15 minutes.
- Blend Smooth: Using immersion blender, blend soup until completely smooth and creamy. Adjust consistency with more liquid if needed.
- Finish and Season: Stir in coconut milk and chili flakes. Taste and adjust seasoning with salt, pepper, and spices as desired.
- Serve: Ladle into bowls, swirl reserved coconut milk on top, and garnish with fresh coriander if desired.
Notes
- Cut vegetables uniformly for even cooking – aim for 2-inch pieces that will roast at the same rate
- Reserve 2 tablespoons of coconut milk before adding the rest for beautiful presentation swirls
- Taste and adjust spices after blending since roasting can mellow heat levels significantly
- Add liquid gradually when blending to control final consistency – you can always thin but can’t thicken easily
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 185 calories
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spicy butternut sweet potato, butternut squash soup, sweet potato soup, roasted vegetable soup, coconut milk soup, warming spices