Butternut Squash Sweet Potato Soup With Coconut Milk
Vegetable soups are the kind of comfort food that I love during the time of year when the temperature drops. This butternut squash sweet potato soup consists of simple ingredients with a natural sweetness from healthy vegetables and savory flavors from chicken broth (or vegetable broth) and warm spices. The splash of heavy cream and caramelized onions intensifies the flavors of this blended soup!
Ingredients
Roasted Butternut Squash and Sweet Potatoes
- 1 medium butternut squash, cut into chunks 1 inch (about 4 ½ cups or 2-3 lb of a whole butternut squash)
- 2 large sweet potato, chopped into chunks 1 inch (about 4 - 4 ½ cups)
- ½ teaspoon ground turmeric
- ½ teaspoon dried thyme
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cumin
- Oil for cooking, I used rice bran oil
- Salt and pepper to taste
Soup
- 1 large yellow, brown onion onion, finely diced
- 3 medium garlic cloves, minced
- 2 tablespoon unsalted butter
- 4 cups vegetable, or chicken broth
- ½ cups coconut milk or heavy cream
- Salt and pepper to taste
Instructions
Roasted Veggies
- Lay out butternut squash and sweet potatoes on a roasting tin and sprinkle with spices, salt, and pepper and a drizzle of oil.
- Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
- Once roasted, transfer the veggies to a food processor or standard blender (or, for a much quicker and less cleanup option, use an immersion blender) and pulse until smooth and creamy.
- Set aside.
Soup
- In a large pot over medium-high heat, melt butter and saute onions until softened. Add garlic and saute for 1 minute more.
- Add roasted veggies and broth. Take it to a boil, reduce heat to medium-low, add cream and simmer for 5-10 minutes.
- Blend again with an immersion blender until smooth. (This is an optional step but gives the most creamy and smooth result.
- Enjoy garnished with croutons, dried or fresh thyme, or other fresh herbs.
Tried this recipe?Let us know how it was!