Butternut squash is one of the things that excites me the most about Fall: I love it roasted, as a puree and on soups! This squash is loaded with fiber and potassium and when you combine it with sweet potatoes you get a vitamin bomb!
I’ve already shared with y’all some of my fall faves like my Spicy Pumpkin Coconut Thai Soup and my Butternut Squash + Carrot Soup and, even though this one has a similar color, the flavor is completely different. Think sweeter and more decadent... Imagine salty, sweet, creamy and crunchy flavors blending in your mouth. Sounds like a good combo, right?
This creation quickly became one of our Fall staples in the house that is praised every time we serve it to our friends. Give it a try!
Serves: 6-8 Prep Time: 20 min. Cooking time: 30. Total: 50 min.
- One medium butternut squash
- 2 sweet potatoes
- 1/2 sweet onion
- 1 garlic clove
- 1 can lite coconut milk
- 1 small branch of rosemary
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. black pepper
- Sea salt (to taste)
- Roasted pepitas (optional)
- Coconut flakes (optional)
- Peel the butternut squash, scoop out the seeds and cut it in chunks (you can save the seeds and roast them in the oven for a delicious snack)
- Dice the sweet potatoes in cubes leaving the skin on.
- Grab a big pot and fill 3/4 of it with water. Bring it to a boil.
- Add the squash, sweet potatoes, onion, garlic and rosemary to the pot making sure that there’s enough water to cover them all.
- Cook for 30 min.
- Run everything through a strainer saving about 4 cups of the water you used to cook them in.
- In a high-speed blender or food processor mix all the veggies, coconut milk, cumin, paprika, pepper and sea salt with 1-2 cups of the water you saved from the pot (you may need to do this in 2 parts if you can’t fit all the veggies at once in your blender)
- Blend and keep adding water until you get the consistency you like.
- Once everything is well mixed pour the soup back into the pot, taste it and add more salt if needed… Just trust your taste buds!
- For toppings, I used roasted pepitas and unsweetened coconut flakes.