Description
Indulge in the warm, comforting flavors of this spiced butternut squash and sweet potato soup. Perfect for autumn, this creamy vegan soup is a delicious blend of roasted vegetables and fragrant spices.
Ingredients
Scale
For the Roasted Vegetables:
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
For the Soup:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- Optional: fresh cilantro or pumpkin seeds for garnish
Instructions
- Preheat the oven: Preheat oven to 400°F.
- Roast the vegetables: Toss butternut squash and sweet potatoes with olive oil, cumin, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- Prepare the soup: In a pot, sauté onion and garlic until softened. Add roasted vegetables and vegetable broth. Simmer for 10 minutes. Puree until smooth. Stir in coconut milk or cream.
- Serve: Garnish with cilantro or pumpkin seeds and serve hot.
Notes
- For a smoky flavor, add a pinch of smoked paprika.
- This soup freezes well for up to 3 months.
- You can substitute acorn squash for butternut or use a mix.
- For extra protein, add cooked red lentils.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: ~180
- Sugar: ~7 g
- Sodium: ~400 mg
- Fat: ~8 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~3 g
- Trans Fat: 0 g
- Carbohydrates: ~26 g
- Fiber: ~5 g
- Protein: ~3 g
- Cholesterol: 0 mg
