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A silky, spicy soup featuring roasted butternut squash and sweet potatoes, blended with warm spices and creamy coconut milk for a comforting, plant-based meal.

Ingredients

Scale

  • 1 small butternut squash, peeled and cubed

  • 2 medium sweet potatoes, peeled and cubed

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • 1 tbsp grated fresh ginger

  • 2 tbsp olive oil

  • 1 tsp ground cumin

  • ½ tsp smoked paprika or curry powder

  • ¼ tsp ground cinnamon

  • ½ tsp chili flakes (optional)

  • 4 cups vegetable or chicken broth

  • ½ to 1 cup coconut milk

  • Juice of ½ lime or lemon

  • Salt and black pepper, to taste

  • Optional toppings: coconut milk, pumpkin seeds, parsley

Instructions

  • Preheat oven to 400°F. Toss squash and sweet potato with olive oil, salt, and pepper. Roast 25–30 mins until tender.

  • In a pot, sauté onion, garlic, and ginger in oil until soft.

  • Stir in cumin, paprika, cinnamon, and chili flakes. Cook 30 seconds.

  • Add roasted veggies and broth. Simmer 10–15 minutes.

  • Blend until smooth. Stir in coconut milk and lime juice.

  • Adjust seasoning and serve hot with toppings.

Find it online: https://homeflavorsstudio.com/spicy-butternut-squash-sweet-potato-soup-a-cozy-flavor-packed-bowl/