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Butternut Squash and Sweet Potato Soup

This easy butternut squash and sweet potato soup is warm, tasty, and packed with nutrients. It's simple to prepare and can be customized to be creamy or chunky, perfect for any meal and season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small butternut squash (peeled and chopped) about 700-900g or 2-3 cups
  • 2 pieces sweet potatoes (peeled and chopped) about 275g or 2 cups
  • 1 medium yellow onion (sliced)
  • 3 cloves garlic (peeled)
  • 2 tablespoons olive oil
  • 400 ml tin full-fat coconut milk reserve 2 tablespoons for serving
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1 teaspoon chili flakes
  • 750 ml vegetable or chicken stock or water
  • Salt and pepper to taste

Method
 

Optional Roasting
  1. Preheat your oven to 200°C (400°F).
  2. On a baking tray, spread the chopped butternut squash and sweet potatoes.
  3. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
  4. Toss them to coat well.
  5. Roast in the oven for about 25-30 minutes until tender and slightly brown.
Cook the Soup
  1. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
  2. Add the sliced onion and cook until soft and slightly golden, about 5-7 minutes.
  3. Add the garlic and sauté for another minute until fragrant.
  4. Add the roasted butternut squash and sweet potatoes to the pot.
  5. Stir in the ground cumin, cinnamon, chili powder, and chili flakes.
  6. Pour in the vegetable or chicken stock and bring to a boil.
  7. Lower the heat and let it simmer for about 15 minutes.
  8. Remove from heat and let it cool slightly.
  9. Blend the soup until smooth.
  10. Stir in the coconut milk, saving 2 tablespoons for garnish.
  11. Taste and add salt and pepper as needed.

Notes

Store in an airtight container in the fridge for up to 5 days. You can freeze for up to 3 months. Reheat before serving.