Ingredients
- 1 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 (1 ½ cups) tin full fat coconut milk, reserve to tablespoons for serving
- 1 teaspoon ground cumin, *see notes
- ½ teaspoon cinnamon, *see notes
- ¼ teaspoon chilli powder, *see notes
- 1 teaspoon chilli flakes, *see notes
- 750 ml (3 cups) vegetable or chicken stock or water, *see notes
- salt and pepper to taste
Instructions
- Preheat the oven to 190ºC (375ºF) if you’re planning to roast the veggies (and trust me, you should – the flavor is unbeatable!).
- Prepare the vegetables: Peel and chop the butternut squash and sweet potatoes into roughly 2-inch chunks. Slice the onion into half-moons and toss everything in a roasting tin with the garlic cloves. Drizzle with olive oil, then sprinkle with cumin, cinnamon, and chili powder. Add a good pinch of salt and pepper to bring out all those flavors.
- Roast until tender: Pop the tray in the oven and roast for about 30 minutes. You want the veggies to be tender and caramelized around the edges. This step gives the soup a richer, more complex flavor.
- Transfer to a pot: Once your veggies are done roasting, transfer them to a large pot. If you’re skipping the roasting step, simply place the chopped vegetables and garlic in a pot and season with spices.
- Cook with stock: Pour in your vegetable or chicken stock (or water if that’s all you have) until the veggies are just covered. Bring it to a boil, then reduce the heat and simmer until everything is soft.
- Blend until smooth: Using an immersion blender, blend the soup until it’s velvety smooth. If you’re using a regular blender, blend in batches for safety. A word of caution — hot soup expands in a blender, so don’t overfill!
- Add the coconut milk and adjust seasoning: Stir in the coconut milk and give it a good whisk to make sure everything’s well combined. Add a little more salt, pepper, and chili flakes if you want extra heat.
- Serve and garnish: Ladle your soup into bowls, swirl a bit of reserved coconut milk on top, and sprinkle with fresh chopped coriander. The contrast of the creamy coconut milk with the spicy, earthy soup is divine!
Notes
Serving suggestions: How to make it a meal
Serve this soup with a sprinkle of fresh coriander, a swirl of coconut milk, and a side of crusty bread or warm naan. For a heartier meal, you could add a handful of roasted chickpeas or a dollop of Greek yogurt on top. If you’re hosting, try pairing it with a simple salad of mixed greens, feta, and a citrus vinaigrette to balance the warmth of the soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner