Spicy Butternut Squash and Sweet Potato Soup

This Spicy Butternut Squash and Sweet Potato Soup is creamy, flavorful, and ready in just 30 minutes. Roasting the butternut squash and sweet potatoes enhances their natural sweetness and caramelizes them, adding depth to the soup. The combination of cumin, cinnamon, and chili powder provides a warm, mildly spicy flavor that balances beautifully with the sweet vegetables. Perfect for a comforting, healthy meal, this soup is vegan and gluten-free.

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 tbsp olive oil
  
  

• 400 ml (1 ½ cups) full-fat coconut milk (reserve 2 tbsp for serving)
  
  

• 1 tsp ground cumin
  
  

• ½ tsp cinnamon
  
  

• ¼ tsp chili powder
  
  

• 1 tsp chili flakes
  
  

• 750 ml (3 cups) vegetable or chicken stock (or water)
  
  

• Salt and pepper to taste
  
  

Directions

1. Preheat the oven to 190ºC (375ºF).
   
   

2. Peel and chop the butternut squash and sweet potatoes into 2-inch chunks. Slice the onion into half-moons. Place all the vegetables and garlic on a roasting tin. Drizzle with olive oil and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
   
   

3. Roast in the oven for about 30 minutes until tender and golden around the edges.
   
   

4. Transfer the roasted vegetables to a saucepan. If not roasting, place the uncooked vegetables directly into the saucepan.
   
   

5. Cover the vegetables with vegetable stock or water and bring to a boil over high heat. Cook until the vegetables are tender and easily pierced by a knife.
   
   

6. Blend the soup until smooth. You can use an immersion blender directly in the pot or blend in batches using a high-speed blender.
   
   

7. Stir in the coconut milk and whisk to combine. Adjust seasoning with chili flakes, salt, and pepper. Add more stock or water to adjust the consistency if needed.
   
   

8. Serve the soup with a swirl of reserved coconut milk and garnish with fresh chopped coriander.
   
   

Nutritional Value (per serving)

• Calories: 230 kcal
  
  

• Carbohydrates: 26g
  
  

• Protein: 3g
  
  

• Fat: 14g
  
  

• Saturated Fat: 10g
  
  

• Polyunsaturated Fat: 1g
  
  

• Monounsaturated Fat: 3g
  
  

• Sodium: 48mg
  
  

• Potassium: 666mg
  
  

• Fiber: 4g
  
  

• Sugar: 5g
  
  

• Vitamin A: 18079 IU
  
  

• Vitamin C: 23mg
  
  

• Calcium: 81mg
  
  

• Iron: 3mg