Roasted Butternut Squash Soup with Sweet Potato

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This is not just another soup; it's a bowl of pure comfort. Rich, velvety, and bursting with warm, cozy flavors, this soup is a celebration of autumn and winter produce. The secret to its incredible depth of flavor lies in a simple yet transformative step: roasting the vegetables. By baking the butternut squash, sweet potato, red bell pepper, and garlic, you unlock a natural sweetness and a smoky complexity that a simple boil could never achieve.
The result is a silky-smooth soup with a beautifully balanced taste. The natural sweetness of the squash and sweet potato is perfectly complemented by the savory notes of roasted garlic and onion, while a hint of cinnamon and nutmeg adds a fragrant, welcoming warmth. The final touch of coconut milk transforms the soup into a lusciously creamy delight, making it feel both decadent and wonderfully comforting.
This is a versatile, crowd-pleasing dish that is as elegant as it is easy to make. Serve a warm bowl on a chilly day with a piece of crusty bread, and get ready to be completely warmed from the inside out.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 Servings
Course: Soup
Cuisine: International
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Medium Butternut squash
  • 1 Red Bell Pepper
  • 1 Medium Red Onion
  • 6 Garlic Cloves
  • 2 Tomatoes you can use Cherry Tomatoes as well
  • 1 Medium Sweet Potato
  • Drizzle of Olive Oil
  • Salt
  • White pepper
  • Ground Cinnamon
  • Nut Meg
  • 1 Cup Coconut Milk
  • 4 Cups Boiling water +/-

Equipment

  • 1 Baking pan
  • 1 Pot
  • 1 Hand Mixer

Instructions
 

Prepare and Season the Vegetables:
  1. Preheat your oven to 200°C (400°F).
  2. Wash all your vegetables. Cut the butternut squash in half lengthwise and scoop out all the seeds. Slice the sweet potato in half. Cut the onion and red bell pepper into large chunks.
    1 Medium Butternut squash, 1 Medium Red Onion, 1 Medium Sweet Potato, 1 Red Bell Pepper
  3. Place all the prepared vegetables, including the whole garlic cloves, and tomatoes on a baking tray lined with parchment paper.
    6 Garlic Cloves, 2 Tomatoes
  4. Drizzle everything generously with olive oil. Season evenly with salt, white pepper, ground cinnamon, and nutmeg.
    Drizzle of Olive Oil, Salt, White pepper, Ground Cinnamon, Nut Meg
Roast the Vegetables:
  1. Place the tray in the preheated oven and roast for 1 hour, or until all the vegetables are fork-tender and slightly caramelized.
Prepare the Soup:
  1. Once baked, remove the tray from the oven. Carefully peel the skin off the soft butternut squash and sweet potatoes. The roasted garlic will also peel easily.
  2. Transfer all the roasted vegetables (the squash, sweet potatoes, tomatoes, bell pepper, onion, and garlic) into a large pot.
  3. Add enough boiling water to cover the vegetables, starting with about 4 cups.
    4 Cups Boiling water
  4. Using a hand blender, blend all the ingredients together until the soup is completely smooth and creamy. You can add more water to reach your desired consistency.
Simmer and Finish:
  1. Place the pot over medium heat. Stir in the coconut milk.
  2. Let the soup come to a gentle simmer, cooking for 5 to 10 minutes to allow the flavors to combine. Do not let it come to a full boil, as this can cause the coconut milk to curdle.
    1 Cup Coconut Milk
  3. Taste and adjust the seasoning as needed.

Notes

Serving suggestions: 

Serve your soup warm with a piece of toasted bread, and enjoy!
 

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