Description
A comforting, velvety soup featuring roasted butternut squash and sweet potatoes, enhanced with coconut milk and warm spices.
Ingredients
Scale
- 1 small butternut squash (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 400 ml full-fat coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock
- Salt and pepper to taste
Instructions
- Peel and chop the butternut squash and sweet potatoes into even 1–2 inch pieces.
- In a large pot, warm 2 tablespoons olive oil over medium heat.
- Add sliced onion and cook until translucent, about 5–7 minutes. Then, add minced garlic and sauté for 30–60 seconds until fragrant.
- Add chopped butternut squash and sweet potatoes to the pot. Sprinkle in cumin, cinnamon, chili powder, and chili flakes, stirring well to coat with spices.
- Pour in stock until vegetables are covered. Bring to a boil, reduce to a simmer, and cook for 20 minutes or until tender.
- Use an immersion blender to puree the soup until smooth or blend in batches in a regular blender.
- Stir in full-fat coconut milk and season with salt and pepper. Gently heat through for 2–3 minutes.
- Ladle into bowls and add preferred toppings.
Notes
For lower saturated fat, use light coconut milk or reduce the amount. The soup can be made vegan by using vegetable stock.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 465
- Sugar: 12g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 5.7g
- Cholesterol: 0mg