Description
Autumn Soup with Butternut Squash and Sweet Potato is a comforting dish that captures the essence of fall. This creamy, velvety soup combines the natural sweetness of roasted butternut squash and sweet potatoes, seasoned with warm spices like cinnamon and nutmeg. Perfect for chilly evenings, it not only warms your soul but also makes a delightful addition to any autumn gathering or cozy night in.
Ingredients
Scale
- 2 cups butternut squash, diced
- 2 cups sweet potatoes, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients: peel and dice butternut squash and sweet potatoes into uniform pieces. Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add garlic for an additional minute.
- Stir in the diced butternut squash, sweet potatoes, cinnamon, and nutmeg; cook for about 3 minutes to bloom the spices.
- Pour in vegetable broth until it covers the vegetables. Bring to a boil, then reduce heat to simmer for 20-25 minutes until tender.
- Blend the mixture until smooth using an immersion blender or regular blender (in batches if necessary).
- Stir in coconut milk and adjust seasoning with salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 9g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasting the squash and sweet potatoes beforehand enhances their natural sweetness. Feel free to customize by adding other root vegetables or spices like chili flakes for extra warmth. Top with fresh herbs or a dollop of yogurt for added flavor.