Description
Spicy Butternut Squash and Sweet Potato Soup is the ultimate comfort food, perfect for chilly evenings. This vibrant soup blends the natural sweetness of roasted butternut squash and sweet potatoes with warm spices, creating a cozy dish that’s not only delicious but also nutritious. Easy to prepare, it’s an impressive choice for family dinners or entertaining guests. Serve it hot with crusty bread for a satisfying meal that will have everyone coming back for seconds.
Ingredients
Scale
- 2 cups cubed butternut squash
- 2 cups cubed sweet potatoes
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground cumin
- ½ tsp ground nutmeg
- ¼ tsp red pepper flakes (adjust to taste)
- 2 tbsp olive oil
Instructions
- Peel and chop the butternut squash and sweet potatoes into uniform bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add minced garlic and cook for another minute.
- Add cubed squash and sweet potatoes; stir for about 2 minutes.
- Pour in vegetable broth, bring to a gentle boil, then reduce heat to simmer for 20-25 minutes until vegetables are tender.
- Blend the mixture until smooth using an immersion blender or regular blender in batches.
- Stir in coconut milk, cumin, nutmeg, and red pepper flakes; simmer for an additional few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg