Updated: Jan 17
Delicious soup made with Butternut Squash, sweet potatoes, coconut milk, honey, and spices!
Prep time: 5 minutes
Cooking time: about 65 to 70 minutes
Yields 8 to 10 servings
Vegetarian, Gluten/Dairy/Soy Free
Fall is upon us and with it the soup season! This soup combines two fall favorites, squash and sweet potatoes, with a delicious tropical twist: coconut milk! Yes... this soup is gluten free, soy free, dairy free, and vegetarian!
Once again, simple ingredients produce the best results! This delicious soup is made with ingredients that are already in you pantry or fridge, or are easy to find at the store.
This recipe is my own creation and I have added a nice touch with the coconut milk, thus ensuring a new layer of flavor which is enhanced by the spices.
What is the flavor profile?
There is a very refreshing Southeast Asian undertone to the soup. The coconut milk is sweet yet not overpowering. The spices add that Fall/Winter nones that everyone associates with the seasons. All flavors balance each other harmoniously.
What ingredients will I need to make this soup?
Butternut squash, sweet potatoes, vegetable broth, coconut milk, honey, ginger paste, salt, pepper, ground allspice, and ground nutmeg.
What else will I need to make this?
A cutting board, a knife, measuring cups and spoons, a baking tray, aluminum foil, a large pot, a wooden spoon, and a colander or sieve.
Can I make substitutions?
Yes. You can use cream instead of coconut milk and agave instead of honey. Also you can substitute the ginger puree with either powdered ginger or fresh ginger.
3 to 4 pounds of butternut squash (halved)
2 to 3 pounds of sweet potatoes
6 cups of Swanson Vegetable Broth (GF)
8 oz of coconut milk
1/4 cup of honey
1.5 tablespoons of ginger puree
1 tablespoon of allspice
pinch of nutmeg
Salt & pepper to taste
Preheat oven to 425° F.
Wash the butternut squash and the potatoes throughly.
Carefully cut the butternut squash into halves. Place on a baking tray. Lightly sprinkle some salt and pepper over the halves.
Wrap the sweet potatoes individually with aluminum foil. Place in tray with the butternut squash. Bake in the oven for 35 to 40 minutes or until soft to the touch. Remove and using a towel or mittens for protection, remove and discard the seeds. Scoop the inside of the squash into a food processor.
Carefully remove the sweet potatoes from the aluminum foil and skin them. Cut them into fourths and add them to the food processor as well. Add 1 cup of the vegetable broth and puree as much as possible.
Transfer the puree onto a large pot, over medium heat, and add the rest of the vegetable broth, honey, ginger puree, and allspice. Bring to a gentle simmer. Cover and let it cook for 15 minutes.
Add the coconut milk and a generous pinch of nutmeg. Let it cook for another 10 minutes.
At this point you can either serve the soup as is or put it through a colander (sieve) and remove any fibrous residue left behind. I did the later to ensure the picky eater at home didn't complain. Adjust salt levels if needed.
Serve and garnish with some nutmeg.
Printable Recipe File (PDF) below: