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–+ servings
Spicy Butternut Squash and Sweet Potato Soup

Spicy Butternut Squash Soup: Easy Comfort with Sweet Potatoes

A deliciously creamy and spicy butternut squash and sweet potato soup that's perfect for comfort food lovers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4 servings
Calories 230 kcal

Equipment

  • Medium saucepan
  • Roasting tin
  • blender

Ingredients
  

Vegetables

  • 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

Liquids and Oils

  • 2 tablespoons olive oil
  • 400 ml full fat coconut milk reserve 2 tablespoons for serving
  • 750 ml vegetable or chicken stock or water adjust based on preferred thickness

Spices

  • 1 teaspoon ground cumin *see notes
  • ½ teaspoon cinnamon *see notes
  • ¼ teaspoon chili powder *see notes
  • 1 teaspoon chili flakes *see notes

Seasoning

  • salt to taste
  • pepper to taste

Instructions
 

Optional Roasting

  • Preheat the oven to 190ºC (375ºF).
  • Prepare the vegetables: Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, and chili powder, and season with salt and pepper.
  • Roast in the oven for about 30 minutes, until tender and golden around the edges.

Cook the Soup

  • If roasting, transfer the roasted vegetables to a medium saucepan. If not, cut the vegetables as described and place them directly in the saucepan.
  • Pour in **750 ml (3 cups)** of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender.
  • Blend the soup until smooth. (See notes for blending tips.)
  • Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning. If needed, adjust the consistency by adding more water or stock.
  • Serve by swirling the reserved coconut milk on top and garnish with fresh chopped coriander.

Notes

The amounts for the spices are guidelines only. Adjust according to taste. Use stock for more flavor, or water if necessary. Adjust thickness by adding more liquid as needed or simmering the blended soup to reduce.

Nutrition

Serving: 1bowlCalories: 230kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 48mgPotassium: 666mgFiber: 4gSugar: 5gVitamin A: 18079IUVitamin C: 23mgCalcium: 81mgIron: 3mg
Keyword comfort food, Healthy Soup, Spicy Butternut Squash Soup, Sweet Potato Soup, vegan
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