Description
Indulge in the cozy flavors of fall with this Spicy Butternut Squash Sweet Potato Soup. Creamy and rich, with a hint of heat, this vegan and gluten-free soup is the perfect comfort dish for chilly evenings.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup canned coconut milk, plus extra for drizzling
- Juice of 1/2 lime
- Fresh cilantro or pumpkin seeds for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 4–5 minutes.
- Stir in garlic and ginger and cook for another minute.
- Add cubed butternut squash and sweet potato, followed by cumin, smoked paprika, cayenne, salt, and black pepper. Stir well to coat the vegetables in the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 20–25 minutes or until the vegetables are fork-tender.
- Remove from heat and blend the soup until smooth using an immersion blender or in batches in a blender.
- Stir in the coconut milk and lime juice, then taste and adjust seasoning if needed.
- Serve hot, garnished with a swirl of coconut milk and fresh cilantro or pumpkin seeds.
Notes
- For extra heat, add a pinch of red pepper flakes or a chopped fresh chili during cooking.
- This soup freezes well and reheats beautifully for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
