Description
A warm and comforting soup with a rich, creamy texture and a nice kick of spice, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 can coconut milk (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the cubed butternut squash and sweet potatoes to the pot. Stir to combine.
- Add the cumin, cayenne pepper, salt, and pepper. Stir for about a minute to toast the spices.
- Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cook until the squash and sweet potatoes are tender, about 20-25 minutes.
- Remove from heat and blend the soup using an immersion blender or in batches in a regular blender until smooth.
- If desired, stir in the coconut milk for creaminess. Adjust seasoning, and serve hot, garnished with fresh cilantro.
Notes
Adjust cayenne pepper for spice preference. For creamier texture, add more coconut milk or substitute with heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, butternut squash, sweet potato, vegan, healthy, spicy