Description
This Spicy Butternut Squash Sweet Potato Soup is a comforting and flavorful dish perfect for chilly days. The combination of butternut squash, sweet potatoes, and warm spices creates a rich and satisfying soup that is both vegan and gluten-free.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 medium butternut squash (peeled, seeded, and cubed)
- 2 medium sweet potatoes (peeled and cubed)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon lime juice
- salt and black pepper to taste
Optional Toppings:
- fresh cilantro
- pumpkin seeds
- a swirl of coconut milk
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Add butternut squash and sweet potatoes to the pot, along with cumin, cinnamon, and cayenne pepper. Stir well to coat the vegetables with the spices.
- Pour in vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes or until the vegetables are tender.
- Purée the soup until smooth using an immersion blender or in batches in a blender. Stir in coconut milk and lime juice. Season with salt and black pepper to taste.
- Simmer for another 5 minutes before serving. Garnish with fresh cilantro, pumpkin seeds, or a swirl of coconut milk if desired.
Notes
- For extra depth of flavor, roast the butternut squash and sweet potatoes beforehand.
- Adjust cayenne to your spice preference.
- This soup stores well in the fridge for up to 4 days and also freezes beautifully.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 7g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
