Description
A warm and creamy blend of butternut squash and sweet potatoes for a comforting soup.
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 cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic. Sauté until translucent.
- Add cubed butternut squash and sweet potatoes. Stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 25-30 minutes, until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Season with cinnamon, nutmeg, salt, and pepper.
- Serve hot.
Notes
- Adjust spices according to your taste.
- For a creamier texture, add coconut milk before blending.
- 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: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, sweet potato soup, creamy soup, vegan soup