Butternut Squash Sweet Potato Soup With Coconut Milk
Roasted butternut squash and sweet potato blended with coconut milk into a silky, naturally sweet soup. Warm spices and softened onion do the heavy lifting, and it is easy to keep completely dairy free.
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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 potatoes, 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
- olive oil, for cooking
- salt, to taste
- black pepper, to taste
Soup
- 1 large yellow onion, finely diced
- 3 medium garlic cloves, minced
- 2 tablespoon unsalted butter, or olive oil to keep it dairy free
- 4 cups vegetable broth, or chicken broth
- ½ cup coconut milk, full-fat canned, or heavy cream
- salt, to taste
- black pepper, to taste
Instructions
Roasted Veggies
- Spread the butternut squash and sweet potatoes over a roasting tin. Sprinkle with the turmeric, thyme, nutmeg, cumin, salt and pepper, then drizzle with olive oil and toss to coat.1 medium butternut squash, 2 large sweet potatoes, ½ teaspoon ground turmeric, ½ teaspoon dried thyme, ⅛ teaspoon ground nutmeg, ¼ teaspoon ground cumin, olive oil, salt, black pepper
- Bake at 375°F (190°C) for 30-45 minutes, until the chunks are soft and slightly golden at the edges.
- Transfer the roasted veggies to a food processor or standard blender and pulse until smooth and creamy. For a quicker option with less cleanup, use an immersion blender straight in the roasting tin.
- Set aside.
Soup
- In a large pot over medium-high heat, melt the butter and saute the onion until softened. Add the garlic and saute for 1 minute more.1 large yellow onion, 3 medium garlic cloves, 2 tablespoon unsalted butter
- Add the roasted veggies and the broth. Bring to a boil, reduce the heat to medium-low, stir in the coconut milk and simmer for 5-10 minutes. Season with salt and pepper to taste.4 cups vegetable broth, ½ cup coconut milk, salt, black pepper
- Blend again with an immersion blender until smooth. This step is optional, but it gives the creamiest result.
- Serve garnished with croutons, dried or fresh thyme, or other fresh herbs. If you like this recipe, please leave a 5-star rating, thank you!
Notes
- Make it fully dairy free: swap the butter for olive oil or coconut oil and use vegetable broth. The coconut milk is already doing the creamy work, so nothing else needs to change.
- Use full-fat canned coconut milk: the kind in a carton is much thinner and the soup will not come out as silky. Shake the can before you measure so the cream and liquid are mixed.
- Cut everything the same size: 1-inch chunks roast at the same rate, so nothing scorches while the rest is still firm.
- It thickens in the fridge: loosen leftovers with a splash of broth while reheating rather than water, so you thin the soup without thinning the flavor.
Nutrition
Serving: 1gCalories: 315kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 12mgSodium: 831mgPotassium: 878mgFiber: 6gSugar: 9gVitamin A: 29565IUVitamin C: 31mgCalcium: 100mgIron: 2mg
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