Description

Warm up with this Spicy Butternut Squash Sweet Potato Soup, a creamy and comforting dish that blends the natural sweetness of butternut squash and sweet potatoes with a touch of spice. Perfect for chilly nights or festive gatherings, this vibrant soup will leave you craving more. It’s not just delicious—it’s quick to prepare and highly customizable, making it a go-to favorite!

Ingredients

Scale

1 medium butternut squash (about 2 cups, cubed)
2 medium sweet potatoes (about 2 cups, cubed)
1 large onion (chopped)
4 garlic cloves (minced)
4 cups low-sodium vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp ground cumin
1/2 tsp cayenne pepper (adjust to taste)
2 tbsp olive oil
Salt to taste

Instructions

Peel and cube the butternut squash and sweet potatoes into bite-sized pieces.
In a large pot over medium heat, add olive oil and sauté chopped onions until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
Stir in the cubed butternut squash and sweet potatoes along with cumin and cayenne pepper.
Add vegetable broth and bring to a simmer. Cook uncovered for about 20 minutes or until vegetables are tender.
Remove from heat and blend the soup until smooth using a blender or immersion blender.
Return the blended soup to low heat, stir in coconut milk, and adjust seasoning as needed.

Nutrition

Serving Size: 1 cup (240g)
Calories: 230
Sugar: 6g
Sodium: 360mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: For enhanced flavor, roast butternut squash and sweet potatoes before blending. Customize by adding carrots for sweetness or smoked paprika for a different flavor profile. Store leftovers in an airtight container for up to five days; reheat with a splash of vegetable broth if too thick.