Description
This creamy and comforting Butternut Squash and Sweet Potato Soup combines the natural sweetness of roasted squash and potatoes with warm spices like cumin, cinnamon, and nutmeg. Enhanced with coconut milk for a velvety texture and a touch of maple syrup for added sweetness, this vegan and gluten-free soup is perfect for chilly fall days.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat or light)
- 1 tablespoon maple syrup (optional)
Garnish
- Chopped fresh parsley or pumpkin seeds
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Vegetables and Spices: Add the cubed butternut squash and sweet potatoes to the pot. Stir in the ground cumin, cinnamon, nutmeg, salt, and black pepper to evenly coat the vegetables with the spices.
- Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the squash and sweet potatoes are tender.
- Puree the Soup: Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Finish and Warm Through: Return the pureed soup to low heat. Stir in the coconut milk and maple syrup, if using. Let the soup simmer gently for an additional 5 minutes to warm through and meld the flavors. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or a sprinkle of pumpkin seeds for added texture and color. Serve hot.
Notes
- For a spicier version, add a pinch of cayenne pepper or a splash of hot sauce during cooking.
- This soup stores well in the fridge for up to 5 days and can be frozen for longer storage.
- Reheat gently on the stovetop or in the microwave to preserve the creamy texture.
- You can substitute vegetable broth with chicken broth if not vegan.
