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Spicy Butternut Squash and Sweet Potato Soup

Spicy Butternut Squash and Sweet Potato Soup: Best Comfort Food Recipe

A delicious Spicy Butternut Squash and Sweet Potato Soup that warms the soul and excites the taste buds.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Comfort Food
Servings 4 bowls
Calories 230 kcal

Equipment

  • Oven
  • Medium saucepan
  • blender

Ingredients
  

  • 1 small butternut squash (about 700-900g or 2-3 cups), peeled and chopped
  • 2 medium sweet potatoes (about 275g or 2 cups), peeled and chopped
  • 1 yellow onion sliced
  • 3 cloves garlic peeled
  • 2 tablespoons olive oil
  • 400 ml full fat coconut milk reserve 2 tablespoons for serving
  • 1 teaspoon ground cumin see notes
  • ½ teaspoon cinnamon see notes
  • ¼ teaspoon chili powder see notes
  • 1 teaspoon chili flakes see notes
  • 750 ml vegetable or chicken stock or water see notes
  • salt and pepper to taste

Instructions
 

Optional Roasting

  • Preheat the oven to 190ºC (375ºF).
  • Peel and cut the butternut squash and sweet potatoes into large chunks. Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
  • Roast in the oven for about 30 minutes, until tender and golden around the edges.

Cook the Soup

  • If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
  • Pour in 4–6 cups (1–1.5 litres) of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender.
  • Blend the soup until smooth.
  • Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning by adding more spices, salt, and pepper according to taste.
  • Serve by swirling the reserved coconut milk on top and garnish with fresh chopped coriander.

Notes

For blending tips, if using an upright blender, carefully pour or ladle the hot vegetables and stock into the blender jug. If using an immersion blender, blend the vegetables directly in the saucepan until smooth. Adjust seasonings as preferred.

Nutrition

Serving: 1bowlCalories: 230kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 48mgPotassium: 666mgFiber: 4gSugar: 5gVitamin A: 18079IUVitamin C: 23mgCalcium: 81mgIron: 3mg
Keyword easy soup recipe, fall recipe, healthy recipe, Spicy Butternut Squash and Sweet Potato Soup, vegetarian soup
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