Description
Spiced Butternut Squash and Sweet Potato Soup is a warm and comforting dish that blends the natural sweetness of squash and sweet potatoes with a rich array of spices. The creamy texture and warming flavors make it a perfect vegan option for fall and winter days.
Ingredients
- 1 medium butternut squash, peeled, seeded, and chopped into cubes
- 2 medium sweet potatoes, peeled and chopped into cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric (optional)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk (full-fat for extra creaminess)
- Salt and pepper, to taste
- Fresh cilantro or parsley (for garnish, optional)
- Lime wedges (for serving, optional)
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, until the onion is soft and translucent.
- Add the Garlic and Spices: Add the minced garlic, grated ginger, cumin, cinnamon, and turmeric (if using) to the pot. Stir for 1-2 minutes until the spices are fragrant.
- Cook the Squash and Sweet Potatoes: Add the chopped butternut squash and sweet potatoes to the pot. Stir to coat the vegetables with the spices. Cook for 3-4 minutes, allowing the flavors to meld together.
- Add the Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 25-30 minutes, or until the squash and sweet potatoes are fork-tender.
- Blend the Soup: Once the vegetables are tender, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth.
- Add Coconut Milk: Stir in the coconut milk and season with salt and pepper to taste. Bring the soup back to a simmer for 5 more minutes to combine the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley, and serve with a wedge of lime for an extra burst of freshness.
Notes
- For a spicy version, add cayenne pepper or chopped fresh chili to the soup.
- To make the soup creamier, you can use cashew cream or add more coconut milk to your liking.
- For added protein, you can add chickpeas, lentils, or tofu cubes to the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
