Description
Discover the comforting warmth of fall with this Spicy Butternut Squash Sweet Potato Soup. Rich in nutrients and bursting with fall flavors, this healthy squash soup is perfect for cozy evenings or festive gatherings. Enhanced with a spicy kick and creamy coconut milk, it’s a nourishing and delicious choice for autumn menus.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (adjust based on spice preference)
- 4 cups vegetable broth
- 1 can coconut milk (optional, for creaminess)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the vegetables roast, heat a large pot over medium heat. Add olive oil, then sauté chopped onion and minced garlic until translucent, about 5 minutes. Add cumin and cayenne pepper, cooking for another minute.
- Add the roasted squash and sweet potatoes to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Transfer the soup to an immersion blender or carefully blend in batches until smooth. Stir in coconut milk if desired and season with salt and pepper.
- Serve hot, garnished with cilantro or parsley. Optionally, top with yogurt or toasted pumpkin seeds.
Notes
- Roasting vegetables enhances flavor; ensure they are tender and caramelized for the best taste.
- Adjust cayenne pepper according to your spice tolerance.
- Use coconut milk for a dairy-free and creamy texture.
- Garnish with herbs or seeds for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Fall, Autumn
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg