Description
A warm and spicy soup made with butternut squash and sweet potatoes, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- 1/2 cup coconut milk
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 3 minutes.
- Add butternut squash and sweet potatoes, stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Add cumin, smoked paprika, cayenne, salt, and black pepper.
- Simmer for another 10 minutes until vegetables are tender.
- Blend soup until smooth using an immersion blender.
- Stir in coconut milk and heat for 2 minutes.
- Serve hot.
Notes
- Adjust cayenne pepper for more or less heat.
- Garnish with fresh herbs or roasted seeds.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spicy butternut squash soup, sweet potato soup, vegan soup recipe