Butternut Squash Sweet Potato Soup
A creamy, comforting soup that perfectly balances the natural sweetness of butternut squash and sweet potatoes with warming spices and coconut milk. Perfect for chilly evenings or cozy gatherings.
Equipment
- 1 Heavy-Bottomed Pot – Ensures even heat distribution
- 1 High-Powered Blender – Creates a smooth, creamy texture
- 1 Oven Tray – Perfect for roasting vegetables
- 1 Sharp Knife – Makes chopping quick and safe
Ingredients
- Soup Base
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot grated
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1 medium butternut squash peeled and cubed
- 2 medium sweet potatoes peeled and cubed
- 500 ml vegetable stock
- 100 ml coconut milk
- Salt & pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion, minced garlic, and grated carrot. Sauté for about 5 minutes until softened and fragrant.
- Add Spices: Stir in ground coriander, cumin, and ginger. Cook for another minute to release their aroma.
- Add Vegetables & Simmer: Add the butternut squash and sweet potatoes. Pour in vegetable stock and bring to a gentle simmer. Cook for 15-20 minutes until vegetables are fork-tender.
- Blend Until Smooth: Let the mixture cool slightly. Transfer to a high-powered blender and add coconut milk. Blend until smooth and creamy. Adjust consistency with additional stock if needed.
- Season & Serve: Season with salt and pepper to taste. Serve warm with optional toppings.