Description
Enjoy a warm and comforting bowl of Spiced Butternut Squash and Sweet Potato Soup – a flavorful blend of fall vegetables and aromatic spices. This vegan soup is perfect for chilly days and can be easily customized to suit your taste.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
Vegetable Mixture:
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper (optional)
Spice Blend:
- 4 cups vegetable broth
- 1/2 cup coconut milk (plus more for drizzling)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- fresh thyme or pumpkin seeds for garnish (optional)
Liquid and Seasoning:
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic.
- Add Vegetables and Spices: Add butternut squash, sweet potatoes, cumin, cinnamon, ginger, and cayenne pepper. Cook until fragrant.
- Cook Soup: Pour in vegetable broth, bring to a boil, then simmer until vegetables are tender.
- Blend and Season: Puree the soup until smooth. Stir in coconut milk, salt, and pepper.
- Serve: Reheat if needed and garnish with coconut milk, thyme, or pumpkin seeds.
Notes
- For a creamier texture, increase coconut milk to 1 cup.
- This soup freezes well and can be made ahead.
- Adjust spices to taste or add a squeeze of lime for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 7g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
