Go Back
spicy-butternut-squash-sweet-potato-and-coconut-soup 1a

Spicy Butternut Squash, Sweet Potato and Coconut Soup

A really wholesome and nourishing soup. A lovely combination of earthy but sweet butternut squash and sweet potato, creamy coconut milk and nutty tahini.
Prep time: 10 minutes
Cook time: 1 hour
2 minutes
4 servings
5 from 1 vote

Ingredients

  • 1 butternut squash peeled and cubed
  • 2 large sweet potatoes peeled and cubed
  • 1 large onion chopped
  • 2 tbsp olive oil
  • 4 garlic cloves sliced
  • Thumb size knob of ginger
  • 1/2 tsp cumin seeds
  • 1/2 turmeric
  • 2 1/2 pints vegetable stock
  • 4 tbsp coconut yogurt
  • 1-2 tbsp tahini
  • 1/2 tsp chilli flakes
  • 1 tsp sea salt

Topping options

  • Coriander leaves roughly chopped
  • Fresh thyme
  • Coconut yogurt
  • Dukka
  • Pine nuts
  • Sprinkle of sumac optional

Instructions

  • Pre heat the oven to gas Mark 4/180c.
  • Pop the chopped butternut squash and sweet potatoes onto a baking tray and roast for 1 hr or until they are soft. Leave them to cool for a little.
  • Add the onion for 10 minutes in a saucepan with the olive oil until soft and browning.
  • Add the garlic and ginger to the onions (I grated them in as it saves time chopping) and fry for 1 minute, then add the spices. Stir to combine.
  • Add the vegetable stock, sweet potatoes and squash, briefly bring to the boil then reduce the heat.
  • Blend with a hand blender or food mixer until smooth. Add more water if the consistency is too thick.
  • Add in tahini and coconut yogurt and stir through. Season well and stir in the chilli flakes.
  • Serve with a swirl of coconut yogurt, chopped coriander or thyme and a sprinkle of dukka or pine nuts (optional).
Print Recipe Pin Recipe Share on Facebook
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.