Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh cilantro and chili flakes for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in garlic, cumin, cayenne, salt, and pepper.
- Add butternut squash and sweet potatoes, cook for 5 minutes.
- Pour in vegetable broth and bring to boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve hot, garnished with cilantro and chili flakes.
Notes
- Can be refrigerated for up to 3 days.
- Add coconut milk for extra creaminess.
- Adjust spice level to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg