Ingredients
Scale
- 1 small butternut squash (about 700-900g or 2–3 cups), peeled and chopped
- 2 sweet potatoes (about 275g or 2 cups), peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 400 ml (1 ½ cups) tin full-fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
- Preheat the oven to 190°C (375°F).
- Peel and cut the butternut squash and sweet potatoes into large chunks. Slice the onion into half-moons.
- Place vegetables and garlic in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
- Roast for 30 minutes until tender and golden.
- Transfer roasted vegetables to a saucepan (or skip roasting and add raw vegetables directly to the pan).
- Pour in 4–6 cups (1–1.5 liters) of water or stock, ensuring vegetables are covered. Bring to a boil and cook until tender.
- Blend the soup until smooth.
- Stir in coconut milk, add chili flakes, and adjust seasoning as needed.
- Serve with a swirl of reserved coconut milk and garnish with fresh coriander.
Notes
- Adjust spices to taste for more or less heat.
- Use an immersion blender for easier blending.
- For a thinner consistency, add more stock or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg