Description
This creamy, flavorful soup combines the natural sweetness of butternut squash and sweet potatoes with a touch of spice for a heartwarming bowl of comfort. Perfect for chilly days or a quick weeknight dinner. 🥣
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 2-3 minutes.
- Cook the Base: Add butternut squash and sweet potatoes to the pot. Sprinkle with cumin, paprika, cayenne, salt, and pepper. Stir to coat the vegetables with spices.
- Simmer: Pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the squash and sweet potatoes are tender.
- Blend: Use an immersion blender (or transfer to a regular blender) to puree the soup until smooth. Stir in coconut milk and heat through.
- Serve: Garnish with fresh herbs, a drizzle of coconut milk, or a sprinkle of paprika. Enjoy!
Notes
- For extra depth, roast the squash and sweet potatoes before adding them to the soup.
- Adjust spice levels by increasing or decreasing the cayenne pepper.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 210
- Sugar: 6g
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g