Sweet Potato, Squash & Coconut Soup is my fave soup that my mum makes every autumn and winter. It’s a warm and cosy soup that’s just right for this time of year especially with the seasonal butternut squash and a bit of a kick from a touch of cumin.
Over the last couple of years we’ve discovered that roasting the veg first brings out the flavour in this Sweet Potato, Squash & Coconut Soup. It’s quick, really simple to make and can freeze easily so if you make a batch you’re ready for whenever you need that snugness.
Cooking Time: 30-35 mins
350g of diced butternut squash
350g of diced sweet potatoes
350ml coconut milk
2 sliced red sweet peppers
1 ½ tsp cumin
1 gluten free vegetable stock cube
pinch of pink salt
1 shake of black pepper
1) Roast the sweet potatoes, butternut squash and red pepper with a drizzle of oil in the oven for 15 mins at 180º
2) When they’re ready add to the pot on the hob along with your stock cube made up with 500ml of water (check it may be different for your), salt, pepper and cumin. Simmer on a low-medium heat for 15-20 mins or until veg is soft.
3) Whizz it with your hand held blender to make it smooth then stir through the coconut milk.
This is a thick, warm and gorgeous soup that I’m sure you’ll love. x