Name: Butternut Squash Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American (with a hint of global influence)
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)

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

Keywords: Butternut Squash Soup, Sweet Potato Soup, Vegan Soup Recipe, Comfort Food, Healthy Soup, Roasted Vegetable Soup, Easy Soup Recipe, Fall Soup