Can I make Butternut Squash and Sweet Potato Soup in a slow cooker?

Yes, you can absolutely make this soup in a slow cooker. Simply add all the ingredients to your slow cooker, cover with stock or water, and cook on low for 6-8 hours or high for 3-4 hours. After the cooking time, blend the soup until smooth and enjoy!

What can I substitute for coconut milk in this soup?

If you prefer a different flavor or texture, almond milk or cashew cream can be substituted for the coconut milk. These alternatives will keep the soup creamy, though coconut milk adds a distinct richness. Adjust the spices to complement the change in flavor.

Can I freeze Butternut Squash and Sweet Potato Soup?

Yes, this soup freezes beautifully. Store it in an airtight container and freeze for up to three months. To reheat, thaw it overnight in the fridge or directly on the stove over low heat. Stir occasionally until it's warmed through.

How can I make this soup spicier?

To add more heat, simply increase the amount of chili flakes or chili powder. You can also add a bit of sriracha sauce or fresh jalapeños while cooking for an extra spicy kick. Adjust the seasoning based on your preferred spice level

Butternut Squash and Sweet Potato Soup Recipe – Easy and Creamy

Name: Butternut Squash and Sweet Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 (1 ½ cups) tin full fat coconut milk, reserve 2 tablespoons for serving; 1 teaspoon ground cumin; ½ teaspoon cinnamon; ¼ teaspoon chili powder; 1 teaspoon chili flakes; 750 ml (3 cups) vegetable or chicken stock or water; Salt and pepper to taste

Description

This creamy Butternut Squash and Sweet Potato Soup is the perfect comfort food for chilly evenings. Combining the natural sweetness of butternut squash and sweet potatoes with warm spices and coconut milk, it offers a hearty, nutritious meal that’s both satisfying and flavorful.

Ingredients

Scale

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 (1 ½ cups) tin full fat coconut milk, reserve 2 tablespoons for serving
1 teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon chili powder
1 teaspoon chili flakes
750 ml (3 cups) vegetable or chicken stock or water
Salt and pepper to taste

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Instructions

Preheat your oven to 190ºC (375ºF).
Peel and chop the butternut squash and sweet potatoes into large chunks. Slice the onion into thin half-moons.
Place the vegetables in a roasting tin, drizzle with olive oil, and sprinkle with cumin, cinnamon, and chili powder. Toss everything to ensure the spices coat the veggies evenly.
Roast the vegetables in the oven for about 30 minutes, or until they’re tender and golden around the edges.
Transfer the roasted vegetables into a large saucepan. Add enough vegetable stock to cover the vegetables, and bring to a boil. Cook until the vegetables are fully tender.
Using a blender or immersion blender, puree the soup until smooth. Adjust the consistency by adding more stock if needed.
Stir in the coconut milk, and whisk to combine. Season with salt, pepper, and chili flakes, to taste.
Serve the soup with a swirl of coconut milk on top, garnished with freshly chopped coriander.

Notes

For a thicker soup, reduce the amount of liquid or simmer the soup for a longer time.
For a milder version, reduce the amount of chili flakes and chili powder.
This soup can be stored in the fridge for up to five days or frozen for up to three months.
Try adding quinoa, rice, or lentils for extra texture and protein.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1 cup)
Calories: 230 kcal
Sugar: 5g
Sodium: 48mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg