Description
Warm up with a bowl of this flavorful and creamy Spiced Butternut Squash and Sweet Potato Soup. Packed with aromatic spices and nutritious root vegetables, this vegan and gluten-free soup is perfect for a cozy meal on chilly days.
Ingredients
Scale
Vegetables:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 carrots, chopped
Aromatics and Spices:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquid and Garnish:
- 4 cups vegetable broth
- 1 cup coconut milk
- Juice of 1 orange
- Fresh cilantro or pumpkin seeds for garnish
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic and ginger.
- Add Vegetables and Spices: Add squash, sweet potatoes, carrots, and spices. Cook until fragrant.
- Cook Soup: Pour in vegetable broth, bring to a boil, then simmer until vegetables are tender.
- Puree and Finish: Blend the soup until smooth. Stir in coconut milk, orange juice, salt, and pepper. Adjust seasoning.
- Serve: Garnish with cilantro or pumpkin seeds. Enjoy hot!
Notes
- This soup can be made ahead and freezes well for up to 3 months.
- For extra depth, roast the squash and sweet potatoes before adding them to the pot.
- Serve with crusty bread for a cozy meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Simmering
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
