Description
This Spiced Butternut Squash and Sweet Potato Soup is velvety smooth, naturally sweet, and infused with warm spices like cinnamon, cumin, and nutmeg. Perfect for cozy fall and winter meals, it combines roasted flavors with the creaminess of coconut milk for a comforting, dairy-free, and vegan-friendly dish.
Ingredients
Base
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
Liquids and Spices
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp ground nutmeg
- Salt and black pepper, to taste
- ½ cup coconut milk
Garnish
- Fresh parsley or pumpkin seeds, for garnish
Instructions
- Heat the base: Heat olive oil in a large soup pot over medium heat to warm the oil and prepare for sautéing the aromatics.
- Sauté onion: Add the diced onion and cook until softened and translucent, about 5 minutes, stirring occasionally to avoid burning.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
- Add main vegetables and spices: Add the peeled and cubed butternut squash and sweet potatoes to the pot, followed by the vegetable broth, ground cinnamon, ground cumin, and ground nutmeg. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer for 25 to 30 minutes until the vegetables are very tender and cooked through.
- Blend until smooth: Use an immersion blender directly in the pot, or transfer the soup in batches to a countertop blender, and blend until velvety smooth and creamy.
- Add coconut milk and season: Stir in the coconut milk for creaminess and season the soup with salt and black pepper to taste.
- Final simmer: Return the soup to a gentle simmer for an additional 2 to 3 minutes to meld the flavors and heat through completely.
- Garnish and serve: Ladle the hot soup into bowls and garnish with fresh parsley or pumpkin seeds before serving warm.
Notes
- For extra richness, increase the amount of coconut milk or add a swirl of cream if dairy is acceptable.
- Roasting the butternut squash and sweet potatoes before adding to the soup enhances their natural sweetness and depth of flavor.
- Leftover soup can be frozen in airtight containers for up to 3 months and thawed for quick meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
