Description
This Spiced Butternut Squash and Sweet Potato Soup is a warm and comforting dish perfect for fall. The combination of aromatic spices, creamy coconut milk, and hearty vegetables creates a flavorful and satisfying soup that is both vegan and vegetarian-friendly.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- chopped fresh cilantro or pumpkin seeds for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until soft. Add garlic, ginger, cumin, cinnamon, and cayenne pepper. Cook until fragrant.
- Add vegetables and broth: Stir in butternut squash and sweet potatoes. Pour in vegetable broth, bring to a boil, then simmer until tender.
- Purée the soup: Remove from heat and blend until smooth. Stir in coconut milk, salt, and pepper. Warm through.
- Serve: Adjust seasoning if needed. Garnish with cilantro or pumpkin seeds. Serve hot.
Notes
- For extra creaminess, use full-fat coconut milk.
- Add more cayenne for a spicier kick or omit for a milder flavor.
- This soup stores well and tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
