1. Can I make Butternut Squash and Sweet Potato Soup in advance?

Yes, this soup is perfect for make-ahead meals. You can prepare the soup up to three days in advance and store it in the fridge. For longer storage, freeze the soup for up to three months in an airtight container. Reheat on the stovetop or microwave and enjoy!

2. Can I use a different milk instead of coconut milk?

Absolutely! While coconut milk adds a rich, creamy texture to this soup, you can substitute it with almond milk or cashew cream for a lighter version. If you prefer a non-dairy option, these substitutes will still keep the soup creamy and flavorful.

3. How do I adjust the spice level in this soup?

The spice level in this butternut squash and sweet potato soup can be easily adjusted. If you prefer a milder soup, reduce the amount of chili flakes or chili powder. For a spicier kick, add more chili flakes or even a dash of hot sauce. Taste as you go to find the perfect heat balance for you.

Butternut Squash and Sweet Potato Soup: A Creamy, Flavorful Comfort Food

Name: Butternut Squash and Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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) 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

Description

Butternut Squash and Sweet Potato Soup is a creamy, flavorful, and comforting dish perfect for fall and winter. Made with roasted vegetables and aromatic spices, this soup is easy to prepare and can be ready in just 30 minutes. The natural sweetness of the butternut squash and sweet potatoes is balanced by a blend of cumin, cinnamon, and chili powder, making each spoonful a delightful experience.

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) 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

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Instructions

Preheat the oven to 375°F (190°C). Prepare the vegetables by peeling and chopping the butternut squash and sweet potatoes into large chunks (around 2 inches). Slice the onion and garlic cloves.
Place all the vegetables in a roasting tin, drizzle with olive oil, and season with cumin, cinnamon, chili powder, salt, and pepper. Toss to coat evenly.
Roast the vegetables in the oven for 30 minutes, or until tender and golden around the edges. Check by inserting a knife into the squash or sweet potatoes.
Once roasted, transfer the vegetables to a saucepan. If you skipped roasting, add the raw vegetables directly to the pan.
Add enough vegetable or chicken stock (about 3 cups) to cover the vegetables. Bring to a boil over medium heat, and cook until the vegetables are soft and easily pierced with a knife.
Blend the soup using an immersion blender or by transferring it in batches to a regular blender. Blend until smooth and creamy.
Stir in the coconut milk and adjust the seasoning with chili flakes, salt, and pepper. If needed, add more stock or water to reach your desired consistency.
Serve hot, swirling in a bit of reserved coconut milk and garnishing with freshly chopped coriander for an added touch.

Notes

Roasting the vegetables enhances the flavor and sweetness, but you can skip this step if you’re in a rush.
Adjust the spices according to your taste, adding more or less chili flakes for your desired heat level.
If you prefer a thicker soup, use less liquid or let it simmer for a longer time after blending.
This soup can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230 kcal
Sugar: 5g
Sodium: 48mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg