Description
Warm Korean-inspired spicy butternut squash and sweet potato soup delivers hearty comfort with bold, complex flavors. Rich, creamy textures and deep spice layers invite you to savor each spoonful of culinary delight.
Ingredients
Scale
Main Vegetables:
- 1 butternut squash (peeled and chopped)
- 2 sweet potatoes (peeled and chopped)
- 1 yellow onion (sliced)
- 3 cloves garlic (peeled)
Spices and Seasonings:
- 1 teaspoon ground cumin
- 0.5 teaspoon cinnamon
- 0.25 teaspoon chili powder
- 1 teaspoon chili flakes
- salt and pepper to taste
Liquids and Oils:
- 2 tablespoons (30 ml) olive oil
- 400 milliliters (13.5 fluid ounces) full fat coconut milk
- 750 milliliters (25.4 fluid ounces) vegetable or chicken stock or water
Instructions
- Preheat oven to 190ºC (375ºF) for optimal vegetable roasting, which intensifies flavor profiles.
- Prepare vegetables by peeling and chopping butternut squash and sweet potatoes into uniform 2-inch chunks. Slice onions into half-moons and separate garlic cloves.
- Arrange vegetable pieces in roasting tin, generously coating with olive oil. Sprinkle cumin, cinnamon, chili powder, salt, and pepper to enhance aromatic qualities.
- Roast vegetables for approximately 30 minutes, ensuring edges caramelize and interior becomes tender, developing deep, complex flavors.
- Transfer roasted vegetables to large cooking pot, preserving all caramelized bits for maximum taste concentration.
- Pour vegetable or chicken stock over roasted vegetables, ensuring complete coverage. Bring liquid to rapid boil, then reduce heat and simmer until vegetables become extremely soft.
- Use immersion blender to transform mixture into silky, uniform consistency. Exercise caution when blending hot liquids, working in controlled batches if necessary.
- Incorporate coconut milk, whisking thoroughly to create creamy texture. Taste and adjust seasoning with additional salt, pepper, or chili flakes for desired heat level.
- Serve in individual bowls, garnishing with swirled coconut milk and freshly chopped coriander for visual appeal and complementary flavor profile.
Notes
- Roasting vegetables intensifies their natural sweetness and adds depth to the soup’s flavor profile, transforming an ordinary soup into an extraordinary culinary experience.
- Customize heat levels by adjusting chili powder and chili flakes, making the soup adaptable for different spice tolerances from mild to fiery.
- For a protein boost, consider adding cooked shredded chicken, crispy chickpeas, or tofu directly into the soup for a more substantial meal.
- Make this soup diet-friendly by using vegetable stock for a vegan version, or swap coconut milk with Greek yogurt for a lower-fat alternative that maintains creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg