Description
Warm up with a bowl of Spicy Butternut Squash and Sweet Potato Soup – a creamy, flavorful dish that’s perfect for chilly days. This vegan soup is a delightful blend of butternut squash, sweet potatoes, and aromatic spices, finished with a hint of coconut milk and lime juice for a touch of brightness.
Ingredients
Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Veggies:
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 2 medium sweet potatoes, peeled and cubed
Spices:
- 1 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
Liquid and Garnish:
- 4 cups vegetable broth
- 1 cup canned coconut milk
- Juice of 1/2 lime
- Chopped cilantro and red pepper flakes for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion until soft. Add garlic and ginger.
- Cook Veggies: Add squash, sweet potatoes, spices. Cook briefly.
- Add Broth: Pour in vegetable broth, simmer until veggies are tender.
- Blend: Puree soup until smooth.
- Finish: Stir in coconut milk, lime juice. Reheat gently. Adjust seasoning.
- Serve: Garnish with cilantro, red pepper flakes. Enjoy!
Notes
- For a milder soup, reduce or omit the cayenne pepper.
- This soup freezes well and can be made ahead.
- Pair with crusty bread for a complete meal.
