Description

Spicy Butternut Squash & Sweet Potato Soup

This creamy butternut squash and sweet potato soup is the perfect cozy dish for any fall day. The blend of roasted butternut squash and sweet potatoes brings out their natural sweetness, while full-fat coconut milk creates a luscious, creamy texture without the need for dairy. A hint of spices like cumin, cinnamon, and chili powder gives this soup a warm, slightly spicy kick, making it a flavorful delight that’s both comforting and simple to make.

1 butternut squash, peeled and chopped
2 sweet potatoes, peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
400 ml coconut milk
1 tsp ground cumin
½ tsp cinnamon
¼ tsp chili powder
1 tsp chili flakes
750 ml vegetable stock
Salt and pepper, to taste

Directions:
1. Roast the vegetables in the oven at 190°C for 30 minutes.
2. Blend with coconut milk and stock until smooth.
3. Garnish and serve!

Prep Time: 10 mins
Kcal: 230 per serving