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A spoon in a bowl of sweet potato and butternut squash soup.
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Roasted Sweet Potato & Butternut Squash Soup

My Roasted Sweet Potato & Butternut Squash Soup is the perfect dish for fall and winter. Packed full of spicy Thai flavours to warm you up!
Course dinner, lunch
Cuisine Thai
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8 to 10 servings
Calories 250kcal
Author Slow The Cook Down

Equipment

Ingredients

  • 1 medium butternut squash
  • 3 pounds sweet potatoes (1.3kg / about 5 medium sweet potatoes)
  • 1 tbsp oil
  • salt & pepper
  • 2 onions finely diced
  • 4 garlic cloves finely diced
  • 1 inch fresh root ginger finely diced
  • 3 red chillis finely diced (more or less depending on how spicy you like it)
  • 1 lemongrass stalk
  • 1 tbsp paprika
  • 6 cups vegetable stock (1.4 litres)
  • 13.5 ounces coconut milk (400ml) (1 can)

Instructions

  • 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 and brush over a little oil with a sprinkle of salt and pepper.  Place in a baking tray, skin side up.
  • Place the whole sweet potatoes on the baking tray next to the cut butternut squash.
  • Roast in the oven for 45-60 minutes until the flesh is soft.  Take out and leave to cool.
  • Put a large pot on the hob on a medium heat.  Add in the olive oil, onion, garlic, ginger and chillis. Cook until the onions have become translucent, you don't want to colour them.
  • Stir in the lemongrass and paprika.
  • Peel off the skins off of the sweet potatoes 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 and coconut milk into the pot.  Stir well, turn the heat to high and bring to the boil.  Let the soup simmer, stirring occasionally, for 15 minutes.
  • Use an immersion blender or stand blender to blend the soup til smooth.

Notes

  • Let the sweet potatoes completely cool once they are roasted - they will be much easier to peel this way! Don't worry if small bits of skin are left as everything will get blended.
  • Take the time to finely slice and dice all the onions, garlic, ginger and chilies to really get the most of the flavours.
  • I prefer to use fresh garlic, ginger and chilies, but you can use pastes if they are more convenient.
  • I used my stand blender to blend the soup. Take care when transferring the soup from the pot to the blender as it will be piping hot. An immersion blender will also work well.
  • Make sure that the soup is cooled before refrigerating or freezing.
  • Nutritional values are based on one of eight servings and are an estimate only.

Nutrition

Calories: 250kcal | Carbohydrates: 54g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 806mg | Potassium: 1029mg | Fiber: 8g | Sugar: 14g | Vitamin A: 35065IU | Vitamin C: 51mg | Calcium: 130mg | Iron: 2mg