Description
A creamy, comforting fall soup made with roasted butternut squash, sweet potatoes, coconut milk, and warm spices. Naturally dairy-free and perfect for meal prep.
Ingredients
1 small butternut squash (700–900g), peeled and chopped
2 sweet potatoes (275g), peeled and chopped
1 yellow onion, sliced
3 cloves garlic, peeled
2 tbsp olive oil
400 ml full-fat coconut milk (reserve 2 tbsp for serving)
1 tsp ground cumin
½ tsp cinnamon
¼ tsp chili powder
1 tsp chili flakes
750 ml (3 cups) vegetable or chicken stock
Salt and pepper to taste
Instructions
1. Preheat oven to 375ºF (190ºC).
2. Chop squash, sweet potato, onion, and garlic.
3. Toss with olive oil, cumin, cinnamon, chili powder, salt, and pepper in a roasting tin.
4. Roast for ~30 minutes until golden and tender.
5. Transfer to a saucepan, cover with stock, and simmer until soft.
6. Blend until smooth using an immersion blender or upright blender.
7. Stir in coconut milk and chili flakes, adjust seasoning.
8. Serve with coconut milk swirl and fresh coriander if desired.
Notes
• Roast the vegetables to deepen the flavor.
• Use broth instead of water for extra richness.
• Adjust chili flakes to your heat preference.
• Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5g
- Sodium: 48mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg