Description
Indulge in a cozy bowl of Butternut Squash Sweet Potato Soup, a creamy and nutritious dish perfect for chilly days. This recipe features roasted butternut squash and sweet potatoes, spiced with cumin and chili powder for a warm, comforting flavor. Enjoy a wholesome, vegan-friendly soup that’s easy to make and packed with deliciousness. Perfect for meal prep, this soup can be made ahead and stored for a quick lunch or dinner option.
Ingredients
1 butternut squash, peeled and cubed
2 sweet potatoes, peeled and cubed
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp chili powder
4 cups vegetable broth
1 can (400ml) coconut milk (reserve 2 tbsp for garnish)
1 tsp chili flakes (optional)
Salt and pepper, to taste
Fresh coriander, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Toss the butternut squash, sweet potatoes, onion, and garlic with olive oil, cumin, cinnamon, and chili powder. Spread on a baking sheet and roast for 30 minutes, or until vegetables are tender and caramelized.
- Transfer the roasted vegetables to a large pot, add the vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches).
- Stir in the coconut milk and adjust seasoning with salt, pepper, and chili flakes.
- Serve with a swirl of reserved coconut milk and garnish with fresh coriander.
Notes
For added protein, consider mixing in cooked lentils or quinoa.
This soup can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Adjust spices according to your taste preference; feel free to add more chili flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American (with a hint of global influence)
Nutrition
- Serving Size: 8 servings
- Calories: 230 kcal