Description
Warm up with a bowl of comforting Spicy Butternut Squash and Sweet Potato Soup. This vegan soup is a perfect blend of sweet and spicy flavors, making it an ideal dish for chilly days.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon smoked paprika
- 3 cups peeled and cubed butternut squash
- 2 cups peeled and cubed sweet potatoes
- 4 cups low-sodium vegetable broth
- 1/2 cup canned coconut milk
- Salt and black pepper to taste
Optional Toppings:
- Swirl of coconut milk
- Pumpkin seeds
- Chopped cilantro
Instructions
- Heat the olive oil: In a large pot over medium heat.
- Sauté onion: Add diced onion and cook until softened.
- Add aromatics: Stir in garlic and ginger, cook for 1 minute.
- Spice it up: Add cumin, cinnamon, cayenne, and smoked paprika, cook for another minute.
- Cook the veggies: Add butternut squash, sweet potatoes, and broth. Simmer until tender.
- Blend: Remove from heat, blend the soup until smooth.
- Finish: Stir in coconut milk, season with salt and pepper. Serve hot with optional toppings.
Notes
- Adjust cayenne to control heat level.
- This soup freezes well and tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
