Description
This creamy soup is quick, comforting, and full of flavor. Ready in 30 minutes, it’s perfect for weeknight dinners or cozy lunches with coconut milk and warm spices.
Ingredients
1 small butternut squash (700–900g / 2–3 cups), peeled and chopped
2 sweet potatoes (about 275g / 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 tbsp for garnish)
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
Instructions
Optional Roasting:
Preheat oven to 190°C (375°F).
Place chopped squash, sweet potatoes, onion, and garlic in a roasting tin.
Drizzle with olive oil, sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
Roast for 30 minutes or until tender and golden at the edges.
Cook the Soup:
If roasting, transfer roasted vegetables to a medium saucepan. If not, add raw vegetables to saucepan.
Add 3–4 cups of stock or water, enough to cover the vegetables.
Bring to a boil and simmer until vegetables are soft.
Blend:
Use an immersion blender directly in the pot, or carefully transfer to a standing blender. Blend until smooth.
Add Coconut Milk:
Stir in coconut milk (reserving 2 tbsp for garnish).
Add chili flakes, adjust salt, pepper, and spices to taste.
Add more liquid to thin the soup if needed, or simmer to thicken.
Serve:
Garnish with a swirl of reserved coconut milk and chopped coriander. Serve hot.
Notes
Adjust spice levels to your preference.
Blending hot liquids: Be cautious and blend in batches if using a traditional blender.
Soup thickness: Add more liquid to thin or simmer to thicken after blending.
Storage: Keeps well in the fridge for 4–5 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop (and optional oven roasting)
- Cuisine: Global / Fusion
