Description
A warm and flavorful soup made with butternut squash and sweet potatoes, spiced to perfection.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/2 cup coconut milk
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic; sauté until soft.
- Add butternut squash and sweet potatoes; cook for 5 minutes.
- Stir in cumin, smoked paprika, and cayenne pepper.
- Pour in vegetable broth; bring to a boil.
- Reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Blend the soup until smooth.
- Stir in coconut milk and season with salt and pepper.
- Serve hot.
Notes
- Adjust spice levels to your preference.
- Garnish with cilantro for added flavor.
- This soup freezes well for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg