Butternut Squash and Sweet Potato Soup
A cozy and nutritious soup made with butternut squash, sweet potatoes, coconut milk, and warming spices, perfect for fall and winter evenings.
Equipment
- Large Pot
- Blender or Immersion Blender
Ingrédients
- 1 small butternut squash peeled and chopped (700-900g)
- 2 sweet potatoes peeled and chopped (about 275g)
- 1 yellow onion sliced
- 3 cloves garlic peeled
- 2 tbsp olive oil
- 400 ml coconut milk reserve 2 tbsp for serving
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1/4 tsp chili powder
- 1 tsp chili flakes
- 750 ml vegetable or chicken stock or water
- salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes. Slice onion and peel garlic.
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until onions are soft and translucent, about 5 minutes.
- Add chopped butternut squash and sweet potatoes. Stir and cook for 3-4 minutes.
- Sprinkle in cumin, cinnamon, chili powder, and chili flakes. Stir to coat vegetables.
- Pour in coconut milk and vegetable or chicken stock. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Blend the soup with a blender or immersion blender until smooth and creamy.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, drizzling with reserved coconut milk and garnish with chili flakes if desired.
Notes
For extra creaminess, add more coconut milk. For a lighter version, substitute with almond milk. Garnish with toasted pumpkin seeds for crunch.