Description
This creamy and comforting butternut squash and sweet potato soup combines warm spices like cumin and cinnamon with the natural sweetness of the vegetables. Enhanced with optional coconut milk for extra creaminess and fresh thyme garnish, this hearty soup is perfect for cozy meals and is effortlessly made on the stovetop.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and diced
- 2 large sweet potatoes, peeled and diced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
Liquids and Garnish
- 1 tablespoon olive oil
- 900ml vegetable stock
- 200ml coconut milk (optional for extra creaminess)
- Fresh thyme for garnish
Instructions
- Heat oil: Heat 1 tablespoon of olive oil in a large pot over medium heat to prepare the base for the soup.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Add vegetables: Stir in the diced butternut squash and sweet potatoes, sautéing for another 5 minutes to begin softening the vegetables and develop their flavors.
- Season vegetables: Add 1 teaspoon of ground cumin, 1/2 teaspoon of ground cinnamon, and salt and black pepper to taste. Stir well to evenly coat the vegetables with the spices.
- Add stock and simmer: Pour in 900ml of vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 20 to 25 minutes until the squash and sweet potatoes are tender.
- Puree soup: Remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree.
- Add coconut milk and reheat: Stir in 200ml of coconut milk if using for added creaminess. Reheat the soup gently over low heat without boiling.
- Garnish and serve: Serve the hot soup garnished with fresh thyme leaves or a swirl of coconut milk for a beautiful presentation and extra flavor.
Notes
- You can omit the coconut milk to keep the soup lighter or to make it dairy-free but still creamy.
- The soup thickens as it cools; add a splash of water or stock when reheating if needed.
- Fresh thyme can be substituted with other fresh herbs like parsley or sage for variation.
- This soup freezes well; cool completely before freezing in an airtight container for up to 3 months.
