Description
Comforting butternut squash and sweet potato soup delivers pure autumn warmth with silky smooth textures. Hearty seasonal vegetables blend into a rich, creamy bowl that welcomes chilly evenings and hungry souls.
Ingredients
Scale
Main Vegetables:
- 1 medium butternut squash, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 yellow onion, sliced
- 3 cloves garlic, peeled
Cooking Oils and Liquids:
- 2 tablespoons (30 ml) olive oil
- 400 ml (14 fluid ounces or 1 1/2 cups) coconut milk (reserve 2 tablespoons for serving)
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- Salt and pepper, to taste
- 1 teaspoon chili flakes (optional, for garnish)
Instructions
- Prepare the kitchen workspace and preheat the oven to 190ºC, creating an ideal environment for roasting root vegetables.
- Cut butternut squash and sweet potatoes into uniform 2-inch chunks, ensuring even cooking and consistent texture throughout the soup.
- Slice onions into delicate half-moon shapes and separate garlic cloves, which will contribute complex aromatics to the dish.
- Arrange chopped vegetables on a roasting tray, ensuring they are spread in a single layer to promote caramelization and intense flavor development.
- Drizzle olive oil generously over the vegetables, then sprinkle a harmonious blend of cumin, cinnamon, chili powder, salt, and pepper to enhance their natural sweetness.
- Roast the seasoned vegetables for approximately 30 minutes, watching for golden edges and tender consistency that indicates optimal caramelization.
- Transfer the roasted vegetables to a large saucepan, preserving the concentrated flavors developed during roasting.
- Pour vegetable stock or water over the roasted vegetables, covering them completely to create a rich, smooth base for the soup.
- Simmer the mixture until vegetables reach ultimate tenderness, allowing flavors to meld and intensify.
- Utilize an immersion blender to puree the soup directly in the pot, or carefully transfer to a standard blender for a silky-smooth consistency.
- Incorporate coconut milk, stirring thoroughly to create a luxurious, creamy texture and subtle tropical undertone.
- Taste and adjust seasonings, adding chili flakes for a gentle heat if desired.
- Serve the soup in warm bowls, garnishing with a delicate swirl of reserved coconut milk and freshly chopped cilantro for a vibrant finish.
Notes
- Roast vegetables at high heat to caramelize edges and intensify natural sweetness, creating deeper flavor profile for the soup.
- Consider using bone broth instead of water for added richness and nutritional boost, especially for protein-focused diets.
- For vegan and gluten-free compatibility, ensure all spices and stock are certified, preventing cross-contamination during preparation.
- Customize soup texture by adjusting liquid quantity – less liquid creates thicker puree, more creates lighter consistency perfect for different preferences.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg