Creamy Healthy Butternut Sweet Potato Soup
This creamy soup combines the natural sweetness of butternut squash and sweet potatoes, creating a comforting and nutritious dish. It's perfect for a cozy meal or as a healthy appetizer.
Ingredients
- 1 medium butternut squash peeled and diced into 1-inch cubes
- 2 medium sweet potatoes peeled and diced into 1-inch cubes
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk or unsweetened almond milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Peel and dice the butternut squash and sweet potatoes into 1-inch cubes.
- Finely chop the onion and mince the garlic, setting them aside.
- Heat olive oil in a large pot over medium heat, add onion and sauté for 3-4 minutes until soft.
- Add minced garlic and cook for an additional minute until fragrant.
- Incorporate diced butternut squash and sweet potatoes, stirring well and cooking for 5 minutes.
- Sprinkle in ground cumin, ground coriander, smoked paprika, salt, and pepper, stirring to coat vegetables.
- Add vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in coconut milk, adjust seasoning, and heat gently until warmed through.
- Ladle into bowls and garnish with fresh cilantro or parsley if desired.
Notes
For a richer flavor, consider adding a splash of lime juice before serving.