Description
A creamy and comforting butternut squash and sweet potato soup.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until softened.
- Add butternut squash and sweet potatoes to the pot.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Add ginger and cinnamon, then blend the soup until smooth.
- Season with salt and pepper to taste.
- Serve warm.
Notes
- Top with seeds or croutons for added texture.
- This soup can be stored in the fridge for up to 5 days.
- Reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash, sweet potato, soup, vegan soup, healthy soup