Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: coconut milk or cream for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add garlic, chili powder, and cayenne, cooking for another minute.
- Stir in cubed butternut squash and sweet potatoes, cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Season with salt and pepper.
- Serve hot, garnished with a drizzle of coconut milk or cream and fresh herbs if desired.
Notes
- You can add a squeeze of lime for extra zest.
- For a creamier texture, stir in coconut milk or heavy cream before serving.
- Adjust spiciness by varying cayenne and chili powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy Comfort Food
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg