Spicy Butternut Squash Sweet Potato (Printer-Friendly)

Creamy, spicy butternut squash and sweet potato blended with coconut milk for a warming, velvety bowl.

# List of Ingredients:

→ Main Vegetables

01 - 4 cups butternut squash, peeled and cut into 2-inch cubes
02 - 3 cups sweet potatoes, peeled and cut into 2-inch cubes
03 - 1 large yellow onion, sliced into half-moons
04 - 3 cloves garlic, peeled

→ Oils and Liquids

05 - 2 tablespoons olive oil
06 - 3 cups vegetable stock or water
07 - 1 cup full-fat coconut milk

→ Spices and Seasonings

08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chilli powder
11 - 1/2 teaspoon red chilli flakes, plus extra for garnish
12 - 1/2 teaspoon kosher salt, or more to taste
13 - 1/4 teaspoon freshly ground black pepper

→ Garnishes

14 - 2 tablespoons coconut milk, reserved for swirling
15 - 2 tablespoons fresh coriander, chopped

# Preparation Steps:

01 - Preheat the oven to 375°F (190°C).
02 - Peel and cut butternut squash and sweet potatoes into 2-inch cubes. Slice onion into half-moons and peel garlic cloves.
03 - Arrange butternut squash, sweet potatoes, onion, and garlic on a baking tray. Drizzle with olive oil and toss to coat. Sprinkle with cumin, cinnamon, chilli powder, salt, and pepper. Roast for 30 minutes or until vegetables are tender and golden at the edges.
04 - Move roasted vegetables to a large saucepan.
05 - Add vegetable stock to the saucepan, ensuring vegetables are covered. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes to infuse flavors.
06 - Use an immersion blender to blend the mixture until perfectly smooth, or transfer batches to a high-speed blender.
07 - Stir in coconut milk and red chilli flakes. Adjust seasoning with extra salt or pepper as needed. If a thinner consistency is desired, add more stock or water.
08 - Ladle soup into bowls. Garnish with a swirl of reserved coconut milk, additional chilli flakes, and chopped fresh coriander.

# Additional Suggestions:

01 - Roasting the vegetables intensifies their sweetness and imparts caramelized complexity to the dish.
02 - For ultra-smooth texture, always blend thoroughly, scraping down the sides of the blender if necessary.
03 - Leftovers can be refrigerated up to 5 days or frozen for up to 3 months.

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