Description
A cozy bowl of spicy butternut squash and sweet potato soup, perfect for warming your soul.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add cubed butternut squash and sweet potatoes, stirring to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and add cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Simmer for 20-25 minutes, or until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the spice level by varying the amount of cayenne pepper.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg