AUTUMN BUTTERNUT SQUASH AND SWEET POTATO SOUP
This creamy Autumn Butternut Squash and Sweet Potato Soup is comforting, flavorful, and perfect for chilly days. Naturally sweet, hearty, and easy to make in one pot.
Ingredients
For Soup Base:
- 1 medium butternut squash peeled, seeded, cubed
- 2 medium sweet potatoes peeled, cubed
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
For Garnish (Optional):
- Optional garnish such as pumpkin seeds or cream
Instructions
Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
Cook Vegetables:
- Add butternut squash and sweet potatoes. Stir and cook for 5 minutes.
Add Broth and Spices:
- Pour in vegetable broth. Add cinnamon, nutmeg, salt, and pepper. Bring to a boil, then simmer for 20–25 minutes until vegetables are tender.
Blend Soup:
- Use an immersion blender to puree the soup until smooth. Adjust seasoning if needed.
Serve:
- Serve hot, garnished with pumpkin seeds or a drizzle of cream if desired.
Notes
- Make Ahead: Soup can be prepared a day in advance and reheated gently.
- Variations: Add a pinch of cayenne or smoked paprika for a spicy twist.
- Serving Suggestions: Serve with crusty bread or a side salad.
- Allergy-Friendly: Use coconut cream instead of dairy cream for a vegan version.
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.