Spicy Butternut Sweet Potato Soup (Printer-Friendly Version)

Smooth, spicy butternut squash and sweet potato soup blended with coconut milk and aromatic spices.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash, peeled, seeded, and cut into 2-inch chunks (about 2 pounds)
02 - 2 medium sweet potatoes, peeled and cut into 2-inch chunks (about 1½ pounds)
03 - 1 large yellow onion, sliced into half-moons
04 - 3 large garlic cloves, peeled and left whole

→ Oils and Fats

05 - 2 tablespoons olive oil

→ Spices

06 - 1 teaspoon ground cumin
07 - ½ teaspoon ground cinnamon
08 - 1 teaspoon mild chilli powder
09 - ½ teaspoon chilli flakes, plus more to taste

→ Liquids

10 - 4 cups vegetable stock
11 - 1 can (13.5 ounces) full-fat coconut milk, divided

→ Garnish

12 - 2 tablespoons fresh cilantro, finely chopped (optional)

→ Seasoning

13 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Heat oven to 375°F (190°C).
02 - Place butternut squash, sweet potatoes, onion, and garlic on a baking sheet. Drizzle with olive oil. Sprinkle with cumin, cinnamon, chilli powder, and a generous pinch of salt. Toss until evenly coated.
03 - Roast in hot oven for 30 minutes, turning once, until vegetables are tender and rims are golden.
04 - Transfer the roasted vegetables to a large saucepan.
05 - Pour in vegetable stock, ensuring vegetables are just submerged. Bring to a boil, then simmer gently for 10 minutes until completely soft.
06 - Using an immersion blender (or working in batches in a countertop blender), puree until silky smooth.
07 - Stir in most of the coconut milk, reserving 3 tablespoons for garnish. Add chilli flakes, salt, and black pepper to taste. If too thick, adjust consistency with additional stock or hot water.
08 - Ladle into bowls. Swirl reserved coconut milk on top and sprinkle with extra chilli flakes and chopped cilantro if desired.

# Additional Tips:

01 - For the smoothest texture, use an immersion blender directly in the pot or process in batches using a high-speed blender.
02 - Adjust the level of spiciness by increasing or decreasing the chilli flakes.
03 - Roasting vegetables in advance intensifies their sweetness and yields a more complex, caramelized flavor.
04 - Store leftovers in a sealed container in the refrigerator for up to 5 days, or freeze up to 3 months.

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