Description
Warm up your chilly days with a bowl of Deliciously Spicy Butternut Squash Sweet Potato Soup. This heartwarming dish combines the natural sweetness of roasted butternut squash and sweet potatoes with aromatic spices like cinnamon and ginger, creating a cozy, flavorful experience that’s perfect for family gatherings or a quiet night in. The recipe is straightforward, making it ideal for both novice and experienced cooks alike. Plus, it’s vegan-friendly and gluten-free, ensuring that everyone at your table can enjoy it. With its creamy texture and satisfying flavors, this soup offers comfort in every spoonful—making it a must-have in your fall and winter recipe collection.
Ingredients
Scale
- 600 g butternut squash
- 400 g sweet potato
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, crushed
- 750 ml vegetable stock
- salt and pepper to taste
- dairy-free cream to serve
Instructions
- Preheat your oven to 200°C (400°F). Peel and cube the butternut squash and sweet potato. Toss them with olive oil, cinnamon, ginger, salt, and pepper on a baking tray.
- Roast the vegetables for about 40 minutes until soft and golden brown.
- In a large saucepan, heat more olive oil over medium heat and sauté the chopped onion until soft. Add crushed garlic and cook for an additional minute.
- Add the roasted vegetables to the pot along with 500 ml of vegetable stock. Stir to combine and bring to a gentle boil before removing from heat.
- Blend the mixture until smooth using an immersion blender or transfer to a jug blender after cooling slightly.
- Adjust the consistency by adding more vegetable stock if desired, then serve hot with a drizzle of dairy-free cream.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg