Description
A creamy, vegan butternut squash and sweet potato soup packed with flavor from roasted vegetables, coconut milk, and warming spices. Perfect for cozy nights.
Ingredients
1 small butternut squash (about 2–3 cups), peeled and chopped
2 sweet potatoes (2 cups), peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
1½ cups full-fat coconut milk, reserve 2 tbsp for garnish
1 tsp ground cumin
½ tsp cinnamon
¼ tsp chili powder
1 tsp chili flakes
3 cups vegetable or chicken stock
Salt and pepper to taste
Instructions
1. Preheat oven to 375ºF (190ºC).
2. Toss squash, sweet potatoes, onion, and garlic with oil and spices.
3. Roast for 30 minutes until golden and tender.
4. Transfer roasted vegetables to a pot, add stock.
5. Bring to boil, simmer until everything is soft.
6. Blend until smooth using immersion or stand blender.
7. Stir in coconut milk, chili flakes, and adjust seasoning.
8. Serve hot, topped with reserved coconut milk and fresh herbs.
Notes
Roasting boosts flavor, but you can skip it for quicker prep.
Adjust spice level to taste.
Freezes well for up to 1 month.
Use immersion blender for quick cleanup.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop + Roasting
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 235
- Sugar: 9g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg