Can I make this in a slow cooker?

Yes, absolutely. Just add the chopped raw veggies, garlic, oil, spices, and stock to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, then blend and stir in the coconut milk at the end.

What if I don’t have stock?

No problem. Use water and add a bouillon cube or seasoning of your choice. You’ll still get rich flavor from the roasted vegetables and spices.

What are the best garnishes for this soup?

Try a swirl of coconut milk, a sprinkle of chili flakes, chopped coriander, or toasted pumpkin seeds. Even a spoonful of cooked quinoa or crispy chickpeas would be great for texture.

Spicy Butternut Squash and Sweet Potato Soup Recipe

Name: Spicy Butternut Squash and Sweet Potato Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 small butternut squash (700–900g), peeled and chopped; 2 sweet potatoes (275g), peeled and chopped; 1 yellow onion, sliced; 3 garlic cloves, peeled; 2 tablespoons olive oil; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; ¼ teaspoon chili powder; 1 teaspoon chili flakes; 750ml (3 cups) vegetable or chicken stock; 400ml (1½ cups) full-fat coconut milk (reserve 2 tbsp for garnish); Salt and pepper to taste

Description

Creamy, cozy, and full of sweet-spicy flavor, this 30-minute soup brings together roasted butternut squash, sweet potato, coconut milk, and warming spices for the perfect fall bowl.

Ingredients

Scale

1 small butternut squash (700–900g), peeled and chopped

2 sweet potatoes (275g), peeled and chopped

1 yellow onion, sliced

3 garlic cloves, peeled

2 tablespoons olive oil

1 teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon chili powder

1 teaspoon chili flakes

750ml (3 cups) vegetable or chicken stock

400ml (1½ cups) full-fat coconut milk (reserve 2 tbsp for garnish)

Salt and pepper to taste

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Instructions

1. Preheat oven to 190ºC (375ºF).

2. Peel and chop vegetables into 2-inch chunks.

3. Place veggies and garlic on a baking tray. Drizzle with olive oil, then sprinkle with cumin, cinnamon, chili powder, salt, and pepper.

4. Roast for 30 minutes until tender and golden.

5. Transfer roasted vegetables to a large pot. Add stock and bring to a boil. Simmer for 10 minutes.

6. Blend soup with an immersion blender (or in batches with a regular blender) until smooth.

7. Stir in coconut milk, add chili flakes, and adjust seasoning.

8. Thin with extra stock or water if needed.

9. Serve hot, garnished with reserved coconut milk and fresh herbs.

Notes

Use pumpkin or carrots instead of butternut squash if needed.

Swap coconut milk for almond milk or cashew cream.

Add fresh thyme or rosemary while simmering for extra aroma.

Store in fridge for 5 days or freeze up to 3 months.

Reheat gently on stove or microwave, adding liquid if soup thickens.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Roasting + Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 230
Sugar: 5g
Sodium: 340mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg