Last Updated on February 25, 2020 by Slow The Cook Down
As much as I don’t want to admit it, winter in Toronto is just around the corner. As the temperatures drop outside I want a big bowl of something warming. My Roasted Sweet Potato & Butternut Squash Soup is packed full of spicy Thai flavours and perfect to help you thaw out as the icy winds hit!
Roasted Sweet Potato & Butternut Squash Soup – Perfect Healthy Meal Prep!
Soup is one of my favourite dishes to make when the winter gets cooler. I love making a huge batch on a lazy Sunday and then reheat it throughout the week. You can also freeze the soup if you don’t feel like getting through it all over a few days!
As well as being damn tasty, my Roasted Sweet Potato & Butternut Squash Soup is pretty healthy too. It’s around 250 calories a serving, low in fat and packed full of vegetable goodness!
Roasted Sweet Potato & Butternut Squash Soup is Packed Full of Flavour!
It’s no secret that I am a huge fan of Thai flavours, one of my favourite recipes on the blog are these Thai Mussels – yum!! Adding some basic Thai flavours to this soup felt like a pretty natural way to take it and the final result is a sweet and spicy bowl of goodness! The combination of ginger, garlic, lemongrass and red chilli’s take this soup to another level. The addition of paprika gives adds a depth to each spoonful and helps create that beautiful colour.
Mr D isn’t a huge lover of soups, he finds them quite bland and uninteresting to eat, but he was pleasantly surprised. Good job too as it’s all he will be eating for the rest of the week!
Roasted Sweet Potato & Butternut Squash Soup is Soup-er Easy to Make!
Come on people, it’s soup, not rocket science! No gadgets need here, just a baking tray, a sharp knife and a big pot! Just a couple of points to note
- let the sweet potatoes completely cool once they are roasted – they will be much easier to peel this way!
- Take the time to finely slice and dice all the ingredients to really get the most of the flavours
- Personally I like a slightly chunky soup. But if you don’t, just use a hand blender for silky smooth texture.
- If, like me, you have just moved house and realise you don’t have a can opener for the coconut milk, check out this video of how to open a can with a spoon!
More soup recipes:
Roasted Sweet Potato & Butternut Squash Soup
- 3.3 pounds sweet potatoes (1.5kg)
- 1 medium butternut squash
- 1 tbsp butter
- salt & pepper
- 1 tbsp olive oil
- 1 onion finely diced
- 4 garlic cloves finely diced
- 1 cm fresh root ginger finely diced
- 3 red chillis finely diced
- 1 lemongrass stalk cut in half lengthways
- 1 tbsp paprika
- 3.2 pints vegetable stock (1.5 litres)
- 13.5 ounces coconut milk (400ml) (1 can)
- 1 tbsp granulated sugar
- Preheat the oven to 225ºc / 440ºf
- Cut the butternut squash in half lengthways and scoop out the seeds with a spoon. Lightly score the flesh with a sharp knife an rub some butter over with a sprinkle of salt and pepper. Place in a baking tray, skin side up along with the sweet potatoes. Roast in the oven for 45-60 minutes until the flesh is soft. Take out and leave to cool completely.
- Put a large pot on the hob on a medium heat. Add in the olive oil, onion, garlic, ginger, chillis, lemongrass and paprika. Cook until the onions have become translucent, you don't want to colour them.
- Once the sweet potatoes have completely cooled, peel off the skins (this should be pretty easy to do) and roughly chop the flesh. Scoop out the flesh of the butternut squash and add to the pot along with the sweet potato.
- Pour in the vegetable stock, coconut milk and add the sugar. Stir well, turn the heat to high and bring to the boil. Let the soup simmer and stir occasionally until you have the desired thickness.
- If you prefer a smooth soup, use an electric hand blender at this point
- Serve warm with some slices of red chilli and some fresh coriander (cilantro) leaves.