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Butternut Squash Sweet Potato Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 butternut squash, peeled and cubed
  • 2 sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon olive oil
Optional Toppings
  • pumpkin seeds For topping
  • fresh herbs For topping
  • cream For topping

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onion and garlic, then sauté until the onion is translucent.
Cooking
  1. Add butternut squash and sweet potatoes, cooking for about 5 minutes.
  2. Pour in the vegetable broth and bring it to a boil.
  3. Reduce the heat, then add salt, pepper, cinnamon, and nutmeg.
  4. Let it simmer for 20-25 minutes until the vegetables are tender.
  5. Use an immersion blender to puree the soup until smooth.
Serving
  1. Serve warm, topped with your choice of optional toppings.

Notes

For a chunkier soup, blend only half of it, leaving some pieces for texture. Adjust seasoning according to taste; you can add more spices if desired. For a creamier texture, add a splash of heavy cream or coconut milk before serving.