Ingredients
Scale
- 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 (1 ½ cups) tin full fat coconut milk, reserve 2 tablespoons for serving
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon chili flakes
- 750 ml (3 cups) vegetable or chicken stock or water
- Salt and pepper to taste
Instructions
- Preheat the oven to 190ºC (375ºF).
- Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons.
- Place all the vegetables and garlic cloves in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, chili powder, salt, and pepper.
- Roast in the oven for about 30 minutes, until tender and golden around the edges.
- Transfer the roasted vegetables to a medium saucepan.
- Pour in 4–6 cups (1–1.5 litres) of water or vegetable stock over the vegetables, ensuring they are fully covered.
- Bring to a boil over high heat and cook until the vegetables are completely tender.
- Blend the soup until smooth.
- Stir in the coconut milk and whisk to combine. Add chili flakes and adjust seasoning with more spices, salt, and pepper.
- Swirl reserved coconut milk on top and garnish with fresh chopped coriander before serving.
Notes
- Adjust spice levels to your preference.
- For a smoother texture, use an immersion blender.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg