Description
A warm and comforting soup made with butternut squash and sweet potatoes, perfect for chilly days.
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 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
Instructions
- Preheat your oven to 200°C (400°F) if roasting.
- Toss the chopped butternut squash and sweet potatoes with olive oil, salt, and pepper, and roast for about 25-30 minutes until tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the sliced onion and cook for 5-7 minutes until soft.
- Add the garlic and cook for another minute until fragrant.
- If roasted, add the vegetables; if not, add the raw butternut squash and sweet potatoes.
- Pour in the vegetable or chicken stock and stir in cumin, cinnamon, chili powder, and chili flakes.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are soft.
- Blend the soup until smooth, then stir in coconut milk and season with salt and pepper to taste.
Notes
For a creamier texture, add more coconut milk. To save time, use pre-chopped vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan