Description
A creamy, golden soup made with roasted butternut squash and sweet potatoes, spiced just right for warmth and comfort. Velvety, flavorful, and naturally sweet with a hint of heat, this Spicy Butternut Squash Sweet Potato Soup is perfect for cozy evenings or elegant dinners.
Ingredients
- Butternut Squash: 1 medium (about 2 ½ pounds), peeled and cubed
- Sweet Potatoes: 2 large, peeled and diced
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Olive Oil: 2 tablespoons
- Vegetable Broth: 4 cups
- Coconut Milk: 1 cup
- Ground Cumin: 1 teaspoon
- Ground Cinnamon: ½ teaspoon
- Smoked Paprika: ½ teaspoon
- Cayenne Pepper: ¼ teaspoon
- Salt and Black Pepper: To taste
- Lime Juice: 1 tablespoon
- Pumpkin Seeds: Optional, for garnish
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- Combine Ingredients: Toss butternut squash, sweet potatoes, and onion with olive oil, salt, and pepper. Spread evenly on the tray.
- Prepare Your Cooking Vessel: Roast for 25–30 minutes until golden and tender.
- Assemble the Dish: In a large pot, sauté garlic in a bit of oil. Add roasted vegetables and spices, stirring to coat.
- Cook to Perfection: Pour in vegetable broth, simmer for 10 minutes, then blend until creamy. Stir in coconut milk and lime juice.
- Finishing Touches: Adjust seasoning, add more broth if thinner consistency is desired.
- Serve and Enjoy: Garnish with pumpkin seeds, a swirl of coconut milk, and smoked paprika.
Notes
- Roast the vegetables to bring out their natural sweetness.
- Add a splash of lime or vinegar to brighten the flavor.
- For extra spice, drizzle chili oil before serving.
- Freezes well for up to two months.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 240
- Sugar: 7g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg