Spicy Butternut Squash Sweet Potato Soup
Spicy Butternut Squash Sweet Potato Soup is a comforting, velvety blend of roasted butternut squash and sweet potatoes, perfectly balanced with aromatic garlic and a kick of cayenne pepper. This creamy soup is not just delicious; it’s packed with nutrients, making it an ideal choice for chilly evenings or festive gatherings. Serve it steaming hot with crusty bread for a nourishing meal that warms both body and soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash (peeled and cubed)
- 2 cups sweet potatoes (peeled and cubed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prep your vegetables: Peel and cube the butternut squash and sweet potatoes.
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until fragrant (about 5 minutes).
- Combine ingredients: Add the cubed squash and sweet potatoes to the pot, stirring for about 2 minutes before adding vegetable broth.
- Simmer: Bring to a boil, then reduce heat to simmer for 20-25 minutes until vegetables are tender.
- Blend: Use an immersion blender to puree the soup until smooth or leave it chunky if desired.
- Finish: Stir in coconut milk and cayenne pepper. Season with salt and pepper as needed. Serve hot with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg