Print
Description
A warm and spicy soup combining butternut squash and sweet potatoes, perfect for chilly fall days.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add butternut squash and sweet potatoes, stir to coat with oil.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, add spices, and simmer until vegetables are tender.
- Blend soup until smooth using an immersion blender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For extra creaminess, add coconut milk.
- Adjust cayenne pepper for desired spice level.
- Garnish with roasted pumpkin seeds or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American