Description
A comforting and spicy soup perfect for chilly days, this butternut and sweet potato blend packs a punch of flavor with a hint of heat. Creamy, sweet, and warming, it’s an easy and healthy way to enjoy seasonal vegetables.
Ingredients
Scale
1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp chili flakes (adjust for spice preference)
4 cups vegetable broth
Salt and pepper, to taste
Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
- Stir in cumin, coriander, paprika, and chili flakes, cooking for another minute.
- Add the butternut squash, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Notes
For extra creaminess, add a splash of coconut milk or heavy cream before blending
Adjust spice levels by adding more chili flakes or a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180
- Sugar: 10g
- Fat: 1g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 3g