Description
A creamy, comforting fall soup featuring roasted butternut squash and sweet potatoes, blended with warming spices and finished with coconut milk for a touch of richness and heat. Perfect for cozy gatherings or a nourishing weeknight meal.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 2 medium sweet potatoes (about 1 pound), peeled and diced
- 1 large yellow onion, diced
- 3–4 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2–1 teaspoon crushed red chili flakes, to taste
- 1 1/4 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 cup coconut milk, plus extra for drizzling
- Fresh cilantro or parsley, chopped (optional, for garnish)
- Pumpkin seeds (optional, for garnish)
Instructions
- Peel and dice the butternut squash and sweet potatoes into 1-inch cubes. Dice the onion and mince the garlic.
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and cook for 4–5 minutes until softened and translucent. Stir in minced garlic and cook for another minute until fragrant.
- Add the cubed squash and sweet potatoes. Stir well to coat with oil and onion mixture. Cook for 3–4 minutes.
- Sprinkle in cumin, coriander, smoked paprika, and chili flakes. Stir to evenly distribute the spices. Season with salt and black pepper.
- Add vegetable broth and scrape up any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until squash and potatoes are fork-tender.
- Remove from heat. Use an immersion blender directly in the pot, or transfer to a blender in batches. Blend until completely smooth and creamy.
- Stir in coconut milk. Taste and adjust seasoning; add more chili flakes if desired.
- Ladle soup into bowls. Drizzle extra coconut milk, sprinkle with fresh cilantro or parsley, and top with pumpkin seeds if desired.
Notes
For deeper flavor, roast the squash and sweet potatoes at 400°F for 25–30 minutes before adding to the soup. Adjust spice level by varying the amount of chili flakes. If soup is too thick, add extra broth; if too thin, simmer uncovered. Garnish with pumpkin seeds or crispy chickpeas for crunch. Soup stores well and tastes richer the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups (360ml) per serving
- Calories: 180
- Sugar: 8
- Sodium: 650
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 5
- Protein: 3
Keywords: butternut squash soup, sweet potato soup, spicy soup, vegan soup, fall comfort food, gluten-free, creamy soup, easy soup recipe, autumn recipes