Description
A creamy, cozy fall soup featuring roasted butternut squash and sweet potatoes, blended with warm spices and coconut milk for a comforting, gently spicy vegan dinner. Perfect for chilly evenings and adaptable for various dietary needs.
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced (about 2 tsp)
- 3 tbsp olive oil (or avocado oil)
- 1 tsp sea salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 to 1/2 tsp cayenne pepper (to taste)
- 1/2 tsp ground cinnamon
- 4 cups vegetable broth (preferably low-sodium)
- 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
- Fresh cilantro or parsley, chopped (optional, for serving)
- Crusty bread or homemade croutons (for serving)
- Toasted pumpkin seeds or a swirl of coconut cream (optional, for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Peel and cube the butternut squash and sweet potatoes into 1-inch pieces. Chop the onion. Mince the garlic and ginger.
- Spread squash, sweet potatoes, and onion evenly on the baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Toss to coat.
- Roast for 25-30 minutes, tossing halfway through, until veggies are fork-tender and caramelized on the edges.
- While veggies roast, heat 1 tbsp olive oil in a large soup pot over medium heat. Add garlic and ginger. Sauté for 1-2 minutes until fragrant.
- Add smoked paprika, cumin, coriander, cayenne, and cinnamon. Stir for 30 seconds.
- Add roasted vegetables to the pot and stir to coat with spices.
- Pour in vegetable broth, scraping up any brown bits from the bottom. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Turn off heat. Use an immersion blender to puree soup in the pot until smooth, or blend in batches in a countertop blender. For a chunkier soup, blend only half.
- Stir in the coconut milk until fully combined. Taste and adjust salt, pepper, and cayenne as needed. Warm through for another 2-3 minutes.
- Ladle into bowls. Top with chopped cilantro or parsley, a swirl of coconut cream, toasted pumpkin seeds, and serve with crusty bread.
Notes
Roasting the vegetables is key for deep flavor. Adjust cayenne to your spice preference. For extra protein, add a can of drained chickpeas before blending. Soup thickens as it cools; thin with broth if needed. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. For a smoother soup, blend thoroughly and add extra coconut milk if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (about 1 1/2 cups)
- Calories: 210
- Sugar: 8
- Sodium: 600
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 37
- Fiber: 6
- Protein: 4
Keywords: butternut squash soup, sweet potato soup, vegan soup, fall soup, spicy soup, gluten-free soup, cozy dinner, autumn recipe, creamy soup, plant-based