Description
This Butternut Squash and Sweet Potato Soup is a creamy and comforting soup that is perfect for the fall season. The combination of butternut squash, sweet potatoes, and warm spices makes this vegan and gluten-free soup a hearty and delicious meal.
Ingredients
Scale
Vegetables:
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 medium butternut squash (peeled, seeded, and cubed)
- 2 medium sweet potatoes (peeled and cubed)
Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquid and Garnish:
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat or light)
- 1 tablespoon maple syrup (optional)
- Chopped fresh parsley or pumpkin seeds (for garnish)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté diced onion until softened. Add garlic and cook until fragrant.
- Cook Vegetables: Add butternut squash, sweet potatoes, cumin, cinnamon, nutmeg, salt, and pepper. Pour in vegetable broth, bring to a boil, then simmer until vegetables are tender.
- Puree Soup: Remove from heat and puree the soup until smooth using an immersion blender or a regular blender.
- Finish Soup: Stir in coconut milk and maple syrup. Simmer to warm through. Adjust seasoning.
- Serve: Garnish with parsley or pumpkin seeds and serve hot.
Notes
- For a spicier version, add cayenne or hot sauce.
- This soup stores well in the fridge for up to 5 days and freezes beautifully.
- Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 210
- Sugar: 7g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
