Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, cumin, and cayenne pepper; cook for 1 minute.
- Add cubed butternut squash and sweet potatoes; cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender or transfer soup to a blender and blend until smooth.
- Stir in coconut milk and season with salt and pepper.
- Heat through and serve hot, garnished with a drizzle of coconut milk or fresh herbs if desired.
Notes
- You can adjust the level of spiciness by adding more or less cayenne pepper.
- For a thicker soup, reduce the broth slightly or add more coconut milk.
- This soup freezes well and can be stored for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 200 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg