Easy Butternut Squash and Sweet Potato Soup
Recipe: https://recipestripper.com/recipes/1b831a5b-0ce2-4c7b-b62c-d70244c107d4
Original source: https://savvybites.co.uk/butternut-squash-sweet-potato-soup/
Recipe image: https://savvybites.co.uk/wp-content/uploads/2024/02/Butternut-Squash-and-Sweet-Potato-Soup-2.jpg

This butternut squash and sweet potato soup is a quick and delicious meal ready in just 30 minutes. It's creamy, flavourful, and easy to make—perfect for any meal. Roasting the vegetables is optional but recommended for added depth of flavour.
Yield: 8
Prep time: PT10M
Cook time: PT30M
Total time: PT40M

Ingredients
- 1 small butternut squash (about 700-900g or 2-3 cups) (peeled and chopped)
- 2 sweet potatoes (about 275g or 2 cups) (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 400 ml tin full fat coconut milk (reserve to tablespoons for serving)
- 1 teaspoon ground cumin (*see notes)
- 1/2 tsp cinnamon (*see notes)
- 1/4 teaspoon chilli powder (*see notes)
- 1 teaspoon chilli flakes (*see notes)
- 750 ml vegetable or chicken stock or water (*see notes)
- salt and pepper to taste

Instructions
1. [Optional Roasting:] Preheat the oven: Set your oven to 190ºC (375ºF).
2. [Optional Roasting:] Prepare the vegetables: Peel and cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables and garlic cloves in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, and chili powder and salt and pepper. *See notes
3. [Optional Roasting:] Roast the vegetables: Roast in the oven for about 30 minutes, until tender and golden around the edges.
4. [Cook the soup:] If roasting, transfer the roasted vegetables to a medium saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
5. [Cook the soup:] Cook the vegetables: Pour in 4–6 cups (1–1.5 litres) of water or vegetable stock over the vegetables, ensuring they are fully covered. Bring to a boil over high heat. Cook until the vegetables are completely tender—you should be able to easily insert a knife into them.
6. [Cook the soup:] Blend the soup: Blend the soup until smooth. (See notes for blending tips.)
7. [Cook the soup:] Add coconut milk: Stir in the coconut milk and whisk to combine. Add chili flakes and adjust the seasoning by adding more spices, salt and pepper according to taste. If needed, adjust the consistency by adding more water or stock or broth.
8. [Cook the soup:] Serve: Swirl the reserved coconut milk on top and garnish with fresh chopped coriander.