Description

Warm your soul with this Spicy Butternut Squash Sweet Potato Soup, a creamy, flavorful delight perfect for chilly evenings. With its vibrant colors and aromatic spices, this soup not only comforts but also brings families together. Enjoy its rich texture and zesty kick paired with crusty bread or on its own. This recipe is simple yet rewarding, making it a must-try for your weeknight dinners.

Ingredients

Scale

2 cups butternut squash, peeled and cubed
2 cups sweet potatoes, peeled and cubed
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
1-inch piece fresh ginger, grated
1 tsp ground cumin
1 tsp chili powder
Juice of 1 lime
Salt and pepper to taste

Instructions

Prep your veggies by peeling and chopping the butternut squash and sweet potatoes into even cubes.
In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion and minced garlic until fragrant (about 5 minutes).
Add the butternut squash, sweet potatoes, ginger, cumin, chili powder, salt, and pepper. Stir for 2 minutes to combine flavors.
Pour in the vegetable broth until everything is covered. Bring to a boil, then reduce heat to simmer for 20-25 minutes until veggies are fork-tender.
Blend the soup using an immersion blender until smooth (or transfer to a regular blender in batches).
Stir in coconut milk and lime juice. Taste and adjust seasoning as needed.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 5g
Sodium: 350mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: For added sweetness, roast your vegetables before blending. Feel free to customize by adding red pepper flakes for heat or fresh herbs like cilantro for freshness. Store leftovers in airtight containers in the fridge for up to five days; reheat gently on the stovetop.