Ingredients
Roasted Vegetables:
- 1 medium butternut squash (2.5-3 lbs), peeled, seeded, cut into 1-inch cubes
- 2 large sweet potatoes (1.5 lbs), peeled, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Soup Base:
- 2 tablespoons olive oil or coconut oil
- 1 large yellow onion, diced
- 4 cloves fresh garlic, minced
- 2 tablespoons fresh ginger, peeled and minced
- 1 jalapeño pepper, seeds removed, finely diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups vegetable broth, low-sodium
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons maple syrup or honey
- Juice of 1 lime (about 2 tablespoons)
- Salt and pepper to taste
For Serving:
- Coconut cream or Greek yogurt
- Fresh cilantro, chopped
- Toasted pumpkin seeds (pepitas)
- Red pepper flakes
- Lime wedges
Instructions
- Roast the vegetables: Preheat oven to 425°F (220°C). Line baking sheets with parchment paper. Toss butternut squash and sweet potato cubes with 3 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 30-35 minutes, flipping halfway, until tender and caramelized.
- Sauté aromatics: In a large Dutch oven or pot, heat 2 tablespoons oil over medium heat. Add diced onion and cook 5-7 minutes until translucent. Add garlic, ginger, and jalapeño; cook 1-2 minutes until fragrant.
- Bloom spices: Add cumin, coriander, paprika, cayenne, cinnamon, and nutmeg to the pot. Stir constantly for 30-60 seconds until very aromatic.
- Combine and simmer: Add roasted vegetables and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Blend until smooth: Remove from heat and let cool slightly. Blend in batches using a countertop blender, or use an immersion blender directly in the pot, until completely smooth and velvety.
- Add final touches: Return to medium-low heat. Stir in coconut milk, maple syrup, and lime juice. Taste and adjust seasoning with salt, pepper, and additional cayenne if desired. Simmer 5 minutes to heat through.
- Serve: Ladle into bowls and garnish with coconut cream swirl, cilantro, toasted pumpkin seeds, and red pepper flakes. Serve with lime wedges and crusty bread.
Notes
- Heat level customization: Start with ½ teaspoon cayenne for moderate heat. Omit entirely for mild, or increase to ¾-1 teaspoon for spicier soup.
- Make-ahead friendly: Soup tastes even better the next day. Make up to 3 days ahead and refrigerate. Add coconut milk and lime juice after reheating for best flavor.
- Freezer instructions: Freeze for up to 3 months. For best results, add coconut milk and lime juice after thawing and reheating.
- Consistency: Soup will thicken when cooled. Thin with additional broth or coconut milk when reheating.
- Instant Pot version: Sauté aromatics using sauté function, add vegetables and broth, cook on high pressure 12 minutes with natural release, then blend.
- Roasting alternative: Can simmer vegetables directly in broth instead of roasting to save time, though flavor won’t be as deep.
- Dairy-free verification: Confirm vegetable broth and all other ingredients are plant-based if serving to vegans.
- Serving size: Recipe makes approximately 8 cups of soup; 1½ cups per serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Roasting, Sautéing, Blending
- Cuisine: American
- Diet: Vegan