Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash and sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large pot, sauté chopped onion and garlic until translucent.
- Add cumin, chili powder, and cayenne, cooking for 1 minute to release spices’ aroma.
- Stir in roasted vegetables, vegetable broth, and coconut milk. Bring to a boil.
- Reduce heat and simmer for 10 minutes to meld flavors.
- Use an immersion blender or transfer to a blender to puree soup until smooth.
- Taste and adjust salt, pepper, and spice levels. Serve hot garnished with fresh parsley.
Notes
- For extra creaminess, add more coconut milk.
- Adjust spice level by varying cayenne pepper.
- This soup can be made ahead and reheated easily.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting, boiling, blending
- Cuisine: Vegetarian
- Diet: Vegan, Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg