Description
Warm up with this Spicy Butternut Squash Sweet Potato Soup, a creamy vegan delight that combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices. Perfect for chilly evenings or gatherings, this comforting soup is not only quick to prepare but also packed with nutrients and flavor. Enjoy its rich texture and vibrant taste in under an hour!
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) unsweetened coconut milk
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare ingredients by peeling and cubing the butternut squash and sweet potatoes, dicing the onion, and mincing the garlic.
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
- Stir in the cubed butternut squash and sweet potatoes; cook for 3-4 minutes.
- Pour in vegetable broth to cover vegetables (approximately 4 cups). Bring to a boil, then reduce heat to simmer. Cover and cook until tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in coconut milk, cumin, cinnamon, chili powder; simmer for a few more minutes. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg