Description
Spicy butternut squash and sweet potato soup is a wonderful blend of earthy sweetness and warm spices, making it a go-to comfort dish, especially in colder months. This soup is not only delicious but also packed with nutrients, making it a great choice for those looking for a wholesome meal. The inspiration behind this soup lies in balancing the creamy richness of coconut milk with the natural sweetness of squash and potatoes, complemented by aromatic spices like cumin and cinnamon. It’s an ideal recipe for anyone seeking both health and flavor in one comforting bowl.
Ingredients
- Butternut squash: Adds rich sweetness and creaminess.
- Sweet potatoes: Provides a soft texture and natural sweetness.
- Yellow onion: Adds depth to the flavor base.
- Garlic: Adds aromatic sharpness.
- Olive oil: For roasting and a bit of richness.
- Full-fat coconut milk: Creates a smooth and velvety texture without dairy.
- Ground cumin, cinnamon, chili powder: To provide warmth and spice.
- Chili flakes: For extra heat and a spicy kick.
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Cut the butternut squash and sweet potatoes into large chunks. Slice the onions.
- Season and roast: Toss the veggies with olive oil, cumin, cinnamon, and chili powder. Roast for about 30 minutes until tender.
- Simmer: Transfer roasted vegetables to a large pot. Add water or vegetable stock and bring to a boil. Simmer until all veggies are fully soft.
- Blend and finish: Use an immersion blender or transfer to a blender. Blend until smooth. Stir in coconut milk, adjust seasoning, and add chili flakes.
- Serve: Swirl extra coconut milk on top for a beautiful presentation. Garnish with fresh coriander.
Notes
- Alternative ingredients: Feel free to substitute carrots for sweet potatoes or use cashew cream instead of coconut milk if preferred.
- Spice variation: For a more fall-inspired flavor, try adding a dash of nutmeg along with cinnamon.