Description
A comforting and nourishing soup combining the natural sweetness of butternut squash and sweet potatoes, enhanced with aromatic spices.
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 tablespoons olive oil
- 400 ml full-fat coconut milk (reserve 2 tablespoons for serving)
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced onion and sauté for about 5 minutes until translucent.
- Add garlic and sauté for another minute until fragrant.
- Add chopped butternut squash and sweet potatoes, along with cumin, cinnamon, chili powder, and chili flakes. Stir well to toast the spices lightly.
- Pour in the stock or water, ensuring the vegetables are submerged. Bring to a boil, then reduce the heat and let simmer for about 20-25 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, hold back some vegetables before blending and stir them in later.
- Stir in coconut milk to reach a creamy consistency and season with salt and pepper to taste.
Notes
For best results, use fresh spices and high-quality coconut milk. Roasting the vegetables can enhance the flavor.
