Description
Hearty butternut squash and sweet potato soup brings warmth to chilly evenings with its silky blend of seasonal produce. Fragrant herbs and a hint of spice create a comforting bowl that will nourish your soul and delight your palate.
Ingredients
Scale
Main Ingredients:
- 1 medium butternut squash, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 750 milliliters (3 cups) vegetable stock or water
- 400 milliliters (1 1/2 cups) full-fat coconut milk
Aromatic Ingredients:
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
Cooking and Garnish Ingredients:
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh coriander for garnish
- 2 tablespoons reserved coconut milk
Instructions
- Prepare the oven by heating to 190°C (375°F), ensuring an even, hot environment for roasting vegetables.
- Spread butternut squash, sweet potatoes, onion, and garlic across a baking sheet, creating a single layer for optimal caramelization.
- Drizzle vegetables generously with olive oil, then sprinkle cumin, cinnamon, chili powder, salt, and pepper, thoroughly coating each piece for maximum flavor infusion.
- Roast vegetables for 30 minutes, allowing them to become tender and develop golden, crispy edges that enhance their natural sweetness.
- Transfer the roasted vegetables to a large saucepan, carefully pouring vegetable stock over them to cover completely.
- Simmer the mixture over medium heat for approximately 5 minutes, ensuring vegetables break down and flavors meld together.
- Use an immersion blender to puree the soup until achieving a silky, smooth consistency with no visible vegetable chunks.
- Incorporate coconut milk into the soup, reserving a small amount for decorative swirling, and stir until thoroughly combined.
- Taste and fine-tune the seasoning with additional salt, pepper, and chili flakes to balance the soup’s flavor profile.
- Ladle the soup into serving bowls, artfully garnishing with a delicate coconut milk swirl and freshly chopped coriander for a vibrant finish.
Notes
- Roasting vegetables intensifies their natural sweetness and develops deeper, more complex flavors for the soup.
- Use fresh spices to enhance the warming notes of cumin, cinnamon, and chili powder, which complement the squash and sweet potato beautifully.
- For a protein boost, consider adding cooked white beans or shredded chicken during the blending process to make the soup more substantial.
- Accommodate dietary needs by using dairy-free coconut milk and ensuring vegetable stock for a vegan-friendly version that doesn’t compromise on rich, creamy texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg