Description
A velvety smooth soup with the natural sweetness of butternut squash and sweet potatoes, perfect for chilly days.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
- Add butternut squash and sweet potatoes. Stir in cumin, cinnamon, salt, and pepper. Cook for 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until vegetables are tender.
- Use an immersion blender to puree the soup until smooth. Stir in coconut milk and adjust seasoning if needed.
- Serve warm, optionally garnished with a drizzle of coconut milk or fresh herbs.
Notes
You can customize the seasonings to taste.