Butternut Squash and Sweet Potato Soup

Ingredients:

• 1 small butternut squash (700–900 g), peeled and chopped
• 2 sweet potatoes (about 275 g), peeled and chopped
• 1 yellow onion, sliced
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 400 ml (1½ cups) full-fat coconut milk (reserve a few tablespoons for serving)
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ¼ teaspoon chili powder
• 1 teaspoon chili flakes
• 750 ml (3 cups) vegetable or chicken stock (or water)
• Salt and black pepper, to taste

Instructions:

1. Optional roasting: Preheat oven to 190°C (375°F). Place squash, sweet potatoes, onion, and garlic on a baking tray. Drizzle with olive oil and season with cumin, cinnamon, chili powder, salt, and pepper. Roast for about 30 minutes, until tender and lightly caramelized.
2. Transfer roasted vegetables to a pot (or add raw vegetables directly to a pot if skipping roasting).
3. Pour in stock or water until vegetables are covered. Bring to a boil, then cook until very tender.
4. Blend until smooth using an immersion blender or countertop blender.
5. Stir in coconut milk, add chili flakes, and adjust seasoning. Add more liquid if needed to reach desired consistency.
6. Serve hot, topped with a swirl of reserved coconut milk and fresh coriander if desired.