Description
Spicy Butternut Squash and Sweet Potato Soup is the ultimate comfort food for chilly days. This velvety, flavorful soup combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices, creating a warm hug in a bowl. Perfect for cozy nights or family gatherings, this easy-to-make dish is sure to impress and satisfy every palate. Serve it hot alongside crusty bread or top it with toasted seeds for a delightful crunch.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups, diced)
- 2 medium sweet potatoes (about 2 cups, diced)
- 1 large yellow onion (1 cup, diced)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp red pepper flakes (adjust to taste)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Prep the vegetables: Peel and dice the butternut squash and sweet potatoes into uniform cubes.
- 2. Sauté aromatics: In a large pot over medium heat, add olive oil. Sauté diced onions until translucent (about 5 minutes).
- 3. Add garlic and spices: Stir in minced garlic, cumin, coriander, and red pepper flakes; cook for about 1 minute until fragrant.
- 4. Add squash and sweet potatoes: Mix in cubed squash and sweet potatoes; let cook for about 5 minutes.
- 5. Pour in broth and coconut milk: Add vegetable broth and coconut milk; bring to a boil, then reduce heat to simmer for 20-25 minutes until veggies are tender.
- 6. Blend until smooth: Use an immersion blender or regular blender to puree the soup until creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg