Description
A warming and flavorful soup made with butternut squash, sweet potatoes, and aromatic spices.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in butternut squash and sweet potatoes, cook for 5 minutes.
- Add cumin, smoked paprika, and cayenne pepper, mix well.
- Pour in vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until vegetables are tender.
- Blend soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk, season with salt and pepper.
- Simmer for another 5 minutes before serving.
Notes
- Adjust spice level to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Garnish with fresh cilantro or roasted pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 12g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg