Spicy Butternut Squash and Sweet Potato Soup
A creamy, dairy-free soup blending roasted butternut squash and sweet potatoes with warming spices and a subtle heat. Ready in 25 minutes, it’s perfect for cozy weeknights and meal prep.
Ingredients
- 700-900 g butternut squash peeled and chopped (2-3 cups)
- 275 g sweet potatoes peeled and chopped (2 cups)
- 1 medium yellow onion sliced
- 3 garlic cloves peeled
- 2 tablespoons extra virgin olive oil
- 400 ml full-fat coconut milk reserve 2 tbsp for garnish
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon chili powder adjust to taste
- 1 teaspoon chili flakes add gradually
- 750 ml vegetable or chicken stock low-sodium preferred
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Peel and chop butternut squash and sweet potatoes into 1-inch chunks. Slice onion into thin half-moons. Leave garlic cloves whole.
- Build Flavor Base: Heat olive oil in a large pot over medium heat. Add onion and garlic; cook 3-4 minutes until translucent and fragrant.
- Add Vegetables & Spices: Add squash and sweet potatoes. Sprinkle cumin, cinnamon, and chili powder. Stir and cook 2-3 minutes to toast spices.
- Add Stock & Simmer: Pour in stock to cover vegetables. Bring to boil, then reduce to medium-low. Simmer 12-15 minutes until vegetables are tender.
- Blend Soup: Use immersion blender to blend until smooth (or carefully blend in batches in a regular blender). Let cool slightly if needed.
- Add Coconut Milk & Season: Stir in coconut milk (reserve some for garnish) and chili flakes. Season with salt and pepper. Adjust consistency by adding stock or simmering if necessary.
- Serve: Ladle into bowls, garnish with reserved coconut milk swirl and extra chili flakes or fresh herbs if desired.
Notes
For more heat, add diced jalapeño with onions or hot sauce at the end. Substitute coconut milk with heavy cream or cashew cream for different flavors. Soup keeps in fridge for 5 days and freezes well up to 3 months. Roasting vegetables beforehand adds deeper flavor but adds 20 minutes to cooking time. Serve with crusty bread, grilled cheese, or a fresh green salad.
