Description
A comforting and flavorful Spiced Butternut Squash and Sweet Potato Soup that’s perfect for fall. This vegan soup is creamy, aromatic, and packed with nutritious ingredients.
Ingredients
For the soup:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups vegetable broth
- ½ cup coconut milk (optional for creaminess)
- pumpkin seeds or fresh herbs, for garnish
Instructions
- Heat the oil: In a large pot, heat olive oil over medium heat.
- Sauté aromatics: Add the chopped onion and cook until softened. Stir in garlic and ginger.
- Add vegetables and spices: Add butternut squash, sweet potatoes, cumin, cinnamon, nutmeg, salt, and pepper. Stir well.
- Cook soup: Pour in vegetable broth, bring to a boil, then simmer until vegetables are tender.
- Blend: Use an immersion blender to puree the soup until smooth.
- Finish: Stir in coconut milk, adjust seasoning, and reheat. Garnish before serving.
Notes
- This soup freezes well and can be made ahead.
- For extra heat, add cayenne pepper or red chili flakes.
