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–+ servings
Spicy Butternut Squash and Sweet Potato Soup

Spicy Butternut Squash and Sweet Potato Soup for Cozy Evenings

This Spicy Butternut Squash and Sweet Potato Soup is a quick, creamy, and healthy dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Butternut Squash Peeled and cut into chunks
  • 2 medium Sweet Potatoes Peeled and cut into chunks
  • 1 medium Yellow Onion Sliced into half-moons
  • 3 cloves Garlic Crushed
  • 2 tablespoons Olive Oil For roasting
  • 1 can Coconut Milk For creaminess
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Chili Flakes Adjust for spiciness
  • 4 cups Vegetable or Chicken Stock

Equipment

  • Oven
  • Large mixing bowl
  • Baking sheet
  • Large saucepan
  • Immersion Blender

Method
 

Cooking Instructions
  1. Preheat your oven to 190°C (375°F).
  2. Prepare the vegetables by peeling and chopping them, then drizzle with olive oil and spices.
  3. Roast the vegetables on a baking sheet for about 30 minutes until tender and golden.
  4. Transfer roasted vegetables to a saucepan, add stock, and bring to a gentle boil.
  5. Simmer the mixture for 10-15 minutes until vegetables are very tender.
  6. Blend the soup until smooth using an immersion blender.
  7. Stir in the coconut milk and adjust seasoning as desired.
  8. Serve in bowls, garnished with coconut milk and coriander.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 700mgFiber: 6gSugar: 6gVitamin A: 24000IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to a week, or freeze for up to three months.

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