Description
This nourishing and velvety soup is the ultimate comfort food, bringing together the natural sweetness of roasted butternut squash and earthy sweet potatoes. By roasting the vegetables, you unlock deep, caramelized flavors that are perfectly balanced with aromatic cumin, chili powder, and smooth coconut milk. Naturally vegan and gluten-free, this soup is a simple, budget-friendly meal that feels sophisticated yet is easy enough for any weeknight dinner.
Ingredients
1 butternut squash (approx. 3 lbs), peeled and diced into 1-inch cubes
1 medium sweet potato, peeled and diced
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash and sweet potato with 1 tablespoon of olive oil, salt, pepper, onion powder, chili powder, and cumin on a large baking sheet.
Roast for 30-35 minutes or until the vegetables are fork-tender and slightly caramelized.
In a large pot, heat the remaining tablespoon of olive oil over medium heat.
Add the roasted vegetables to the pot along with the vegetable broth.
Bring to a gentle simmer, then stir in the coconut milk and nutmeg.
Use an immersion blender to puree the soup until smooth and creamy.
Adjust seasoning if necessary and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes beautifully for up to 3 months. For a thinner consistency, add an extra splash of vegetable broth.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg