Description
A comforting and spicy soup made with butternut squash and sweet potatoes, perfect for warming up on a chilly day.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add the cubed butternut squash and sweet potatoes to the pot, stirring to combine.
- Sprinkle in the cumin, ginger, cayenne pepper, salt, and pepper. Stir well to coat the vegetables.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 20-25 minutes, or until the vegetables are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
Notes
- For a creamier texture, add a splash of coconut milk before blending.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg