Description
This is a creamy and nutritious soup made with butternut squash and sweet potatoes.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 1/2 cup coconut milk
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add butternut squash and sweet potatoes, cook for 5 minutes.
- Pour in vegetable broth and add cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk and heat through.
- Serve hot.
Notes
- Adjust seasoning to your taste.
- Top with fresh herbs if desired.
- This soup can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, sweet potato soup, vegan soup, healthy soup, fall recipes