Description
Warm up with a bowl of comforting Butternut Squash and Sweet Potato Soup. This creamy and flavorful soup is perfect for chilly days and easy to make.
Ingredients
Scale
Vegetable Mixture:
- 1 medium butternut squash (peeled, seeded, and cubed)
- 2 medium sweet potatoes (peeled and cubed)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
Seasonings:
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and black pepper to taste
Finishing Touches:
- 1/2 cup coconut milk or heavy cream
- 2 tablespoons fresh parsley or chives (chopped, for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion until softened, then add garlic and cook until fragrant.
- Cook Vegetables: Add butternut squash, sweet potatoes, vegetable broth, seasonings. Simmer until tender.
- Puree Soup: Use an immersion blender to puree soup until smooth. Stir in coconut milk or cream.
- Serve: Ladle into bowls, garnish with fresh herbs, and enjoy!
Notes
- For extra depth of flavor, roast the squash and sweet potatoes beforehand.
- Serve with crusty bread for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
