Description
This butternut squash sweet potato soup is cozy, creamy, and naturally vegan. Roasted vegetables, warming spices, and coconut milk come together in one comforting bowl—perfect for chilly days, meal prep, or a simple weeknight dinner.
Ingredients
1 small butternut squash (700–900g), peeled and chopped
2 sweet potatoes (about 275g), peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
400ml full-fat coconut milk (reserve 2 tbsp for serving)
1 tsp ground cumin
½ tsp cinnamon
¼ tsp chili powder
1 tsp chili flakes
750ml vegetable or chicken stock (or water)
Salt and pepper to taste
Instructions
1. Preheat oven to 190ºC (375ºF).
2. Peel and chop squash and sweet potatoes into 2-inch chunks. Slice onion into half-moons. Place all vegetables and garlic on a roasting pan.
3. Drizzle with olive oil, sprinkle with spices, salt and pepper. Toss to coat.
4. Roast for 30 minutes or until golden and tender.
5. Transfer roasted vegetables to a pot. Add stock or water to cover. Bring to a boil, then simmer until very soft.
6. Blend soup until smooth (use immersion blender or transfer in batches).
7. Stir in coconut milk (reserve 2 tbsp). Add chili flakes, salt and pepper to taste. Adjust consistency with more stock if needed.
8. Serve warm, swirling remaining coconut milk on top. Garnish with fresh coriander if desired.
Notes
For less heat, omit chili flakes and reduce chili powder.
To freeze, leave out the coconut milk until reheating.
Add lentils or white beans for extra protein.
Pairs beautifully with sourdough, croutons, or vegan cheddar biscuits.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soups
- Method: Roasted + Blended
- Cuisine: Vegan Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 7g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg