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Spicy Butternut Squash and Sweet Potato Soup

Spicy Butternut Squash and Sweet Potato Soup
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A comforting soup combining the natural sweetness of butternut squash and sweet potatoes with a gentle kick of spice.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Optional: coconut milk for creaminess

Instructions

  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Stir in the garlic, ginger, and cayenne pepper, and cook for another minute.
  4. Add the cubed butternut squash and sweet potatoes to the pot, and pour in the vegetable broth.
  5. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the vegetables are tender.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer batches to a blender.
  7. Season with salt and pepper, and stir in coconut milk if using before serving.

Notes

This soup can be stored in the fridge for about 5 days or frozen for up to 3 months. Adjust spices to your liking for each batch.

Nutrition

Find it online: https://jointhedinnerparty.com/spicy-butternut-squash-sweet-potato-soup/

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