Description
This velvety, warming soup combines the sweetness of butternut squash and sweet potatoes with a spicy kick. Perfect for cozy evenings, it’s a delicious, healthy choice that’s packed with flavor!
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: Crème fraîche for topping
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until softened (about 3-4 minutes).
- Add Squash and Sweet Potatoes: Stir in the cubed butternut squash and sweet potatoes. Cook for another 5 minutes.
- Season and Simmer: Add cumin, chili powder, paprika, salt, and pepper. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
- Blend: Use an immersion blender or regular blender to purée the soup until smooth and creamy.
- Serve: Ladle soup into bowls, top with a dollop of crème fraîche if desired, and enjoy!
Notes
- For a thicker soup, add less broth.
- You can make it ahead and store in the fridge for up to 3 days or freeze for up to a month.
- Add extra heat with chili flakes or a splash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220
- Sugar: 12g
- Fat: 3g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 4g