Description
A creamy, cozy soup made with butternut squash, sweet potatoes, and warm spices. Finished with coconut milk or cream, it’s nourishing, flavorful, and perfect for chilly days.
Ingrédients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil or butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped (optional, for extra depth)
- 4 cups vegetable broth (or chicken broth)
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp smoked paprika (optional, for warmth)
- ½ cup coconut milk or heavy cream
- Salt & black pepper, to taste
- Garnish: pumpkin seeds, parsley, or a swirl of cream
Instructions
- Prep veggies: Peel and cube squash and sweet potatoes.
- Sauté aromatics: Heat oil in large pot. Cook onion and garlic until soft.
- Add roots & broth: Stir in squash, sweet potatoes, and carrot. Add broth and spices. Bring to boil.
- Simmer: Reduce heat. Cook 25–30 minutes until vegetables are fork-tender.
- Blend: Puree until smooth with immersion blender (or batches in blender).
- Finish: Stir in coconut milk or cream. Adjust seasoning.
- Serve: Garnish with pumpkin seeds, parsley, or cream swirl.
Notes
For extra flavor, roast the butternut squash and sweet potatoes before simmering. This enhances natural sweetness and adds depth.
- Temps de préparation: 15 minutes
- Temps de cuisson: 30 minutes
- Catégorie: Soup
- Méthode: Stovetop
- Cuisine: American
Nutrition
- Portion: 1 bowl (about 1 ½ cups)
- Calories: 240
- Sucre: 9g
- Sodium: 420mg
- Graisse: 10g
- Graisse saturée: 4g
- Graisses insaturées: 6g
- Gras trans: 0g
- Glucides: 34g
- Fibres: 7g
- Protéine: 4g
- Cholestérol: 10mg