Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or cream for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until translucent.
- Add cumin and cayenne pepper; cook for 1 minute to release spices’ aroma.
- Stir in cubed butternut squash and diced sweet potatoes, cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Season with salt and pepper. Garnish with fresh cilantro or a swirl of cream before serving.
Notes
- Adjust spice level by adding more cayenne or chili flakes.
- For added creaminess, stir in coconut milk or heavy cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stove-top
- Cuisine: Vegan, Healthy
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg