Ingredients
Scale
Here’s what you’ll need to whip up this delightful Butternut Squash Sweet Potato Soup:
- 1 medium butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a richer taste)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot and sauté onion until translucent, then add garlic and cook for an additional minute.
- Add diced butternut squash and sweet potatoes, stirring and cooking for about 5 minutes.
- Pour in vegetable broth, bring to a boil, then simmer for 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk, cinnamon, nutmeg, salt, and pepper; heat gently until warmed through.
Notes
- Feel free to adjust seasoning based on taste.
- Garnish with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg