Description
A warm and spicy soup made with creamy butternut squash and sweet potatoes, perfect for chilly nights.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent (about 5 minutes).
- Stir in the cumin and chili powder, cooking for another minute to release their flavors.
- Add the cubed butternut squash and sweet potatoes, mixing well to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for about 20 minutes, or until the squash and sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
- Stir in the coconut milk and season with salt and pepper to taste.
- Heat through before serving, ensuring it’s hot but not boiling.
Notes
Don’t overblend; a few lumps add texture. Check the doneness of the vegetables by piercing with a fork.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg