Description
This butternut squash and sweet potato soup is a quick and delicious meal ready in just 30 minutes. It’s creamy, flavourful, and easy to make—perfect for any meal. Roasting the vegetables is optional but recommended for added depth of flavour.
Ingredients
- 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 (1 ½ cups) tin full fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chilli powder
- 1 teaspoon chilli flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
1. Preheat the oven to 190ºC (375ºF).
2. 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, chilli powder, salt, and pepper.
3. Roast the vegetables in the oven for about 30 minutes, until tender and golden around the edges.
4. If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
5. Pour in 4–6 cups (1–1.5 litres) 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.
6. Blend the soup until smooth using a blender or immersion blender.
7. Stir in the coconut milk and whisk to combine. Add chilli flakes and adjust the seasoning to taste. If needed, adjust the consistency by adding more water or stock.
8. Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.
Notes
If using an upright blender, carefully pour or ladle the hot vegetables and stock into the blender jug. Blend on high for about 2 minutes. Be cautious as the soup will be very hot. Once blended, pour the soup back into the saucepan, taste and adjust the seasoning.
If using an immersion blender, blend the vegetables directly in the saucepan until smooth.
The amounts for the spices are guidelines only. Add more or less depending on your preference for spice level. Always taste and adjust during cooking.
You can use stock, broth, or water as the cooking liquid. Stock or broth adds more flavour, but water is perfectly fine. Start with 750ml (3 cups) and add more if needed. To thicken, simmer the blended soup longer to reduce liquid.