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Butternut Squash Sweet Potato Soup

Creamy butternut squash sweet potato soup in white bowl garnished with coconut milk swirl and fresh coriander
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This creamy butternut squash and sweet potato soup features roasted vegetables with coconut milk and warm spices. Optional quick-cook method available.

Ingredients

Scale
  • 1 small butternut squash (about 700-900g or 2–3 cups), peeled and chopped into 2-inch chunks
  • 2 sweet potatoes (about 275g or 2 cups), peeled and chopped into 2-inch chunks
  • 1 yellow onion, sliced into half-moons
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 400 ml (1 ½ cups) full fat coconut milk, reserve 2 tablespoons for serving
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon chilli powder
  • 1 teaspoon chilli flakes
  • 750 ml (3 cups) vegetable or chicken stock or water, plus more if needed
  • Salt and pepper to taste
  • Fresh chopped coriander for garnish

Instructions

  1. Preheat your oven to 190ºC (375ºF). Place prepared butternut squash, sweet potatoes, onion, and peeled garlic cloves in a roasting tin.
  2. Drizzle vegetables with olive oil and sprinkle with cumin, cinnamon, chilli powder, salt, and pepper. Toss to coat evenly. Roast for about 30 minutes until tender with golden caramelized edges.
  3. Transfer roasted vegetables to a 3-4 quart saucepan (or add raw prepared vegetables if skipping roasting). Pour 750 ml stock or water over vegetables, adding more if needed to cover by 1 inch. Bring to boil, then simmer until completely tender, about 10 minutes for roasted vegetables or 15-20 minutes for raw.
  4. Blend until smooth using an immersion blender directly in pot, or carefully transfer to upright blender in batches (fill only halfway). Blend for about 2 minutes until velvety smooth.
  5. Stir in coconut milk and whisk to combine. Add chilli flakes and adjust seasoning with more spices, salt, and pepper to taste. Add more stock or water if too thick, or simmer to reduce if too thin.
  6. Ladle into bowls, swirl reserved coconut milk on top, and garnish with fresh chopped coriander. Serve immediately.

Notes

  • Roasting is optional but recommended for deeper caramelized flavor. Skip roasting to reduce total time to about 30 minutes.
  • Use full-fat coconut milk for creamiest texture. Almond milk or cashew cream can substitute if preferred.
  • Adjust spice levels to taste. Reduce or omit chilli flakes for a milder soup.
  • Soup thickens as it sits. Add more stock when reheating if needed.
  • Choose vegetables similar in size for even cooking. Pre-cut butternut squash available in many stores saves prep time.
  • Use a 3-4 quart pot to ensure vegetables are properly covered with liquid.
  • When using upright blender, let soup cool 5 minutes and fill blender only halfway to prevent dangerous overflow from hot liquid expansion.

Nutrition

Find it online: https://www.benefitiany.com/butternut-squash-sweet-potato-soup/