1-Getting started with this spicy butternut squash sweet potato soup: is straightforward and fun. Begin by preheating your oven to 190ºC (375ºF) and prepare the vegetables as outlined. This initial step sets the stage for rich, caramelized flavors that make the soup irresistible.

2-Once your butternut squash and sweet potatoes are peeled and chopped into 2-inch chunks, slice the onion into half-moons and place everything along with the garlic in a roasting tin. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon ground cumin, ½ teaspoon cinnamon, ¼ teaspoon chilli powder, salt, and pepper for that signature spice blend.

3-Roast the mix for 30 minutes until the vegetables turn tender and golden, enhancing their natural sweetness. After roasting, transfer them to a saucepan or skip this step and use raw vegetables directly if you’re short on time. Pour in 750 ml of vegetable or chicken stock to cover the ingredients, then bring it to a boil over high heat.

4-Let the soup simmer until the vegetables are tender when pierced with a knife, which takes just a few more minutes. Use an immersion blender or a high-speed blender in batches to puree everything until smooth, creating a velvety consistency that’s hard to resist. Stir in 400 ml of full-fat coconut milk (reserving 2 tablespoons for serving), add 1 teaspoon chilli flakes, and adjust seasoning with more spices, salt, or pepper as needed.

5-If the soup is too thick, add more liquid; if it’s too thin, simmer to reduce. Finally, serve it hot with a swirl of the reserved coconut milk and a garnish of fresh chopped coriander for a pop of color and flavor. This method, including roasting for depth or going straight to the pot, ties into our blog’s focus on flexible cooking that keeps things simple and efficient.