Description
Creamy, gently spiced butternut squash soup with sweet potato, carrots, and coconut milk—cozy, versatile, and weeknight-friendly.
Ingredients
2 tbsp olive oil
1 large yellow onion, diced
2 medium carrots, chopped
4 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (to taste)
1 medium butternut squash (about 3 lb), peeled, seeded, cubed
1 large sweet potato, peeled and cubed
5 cups vegetable broth (or chicken broth)
1/2 cup coconut milk (or heavy cream)
1 to 1 1/2 tsp salt, plus more to taste
1/2 tsp black pepper
Toppings: toasted pumpkin seeds, fresh herbs, cream swirl (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and carrots; cook until softened, 5–6 minutes.
2. Stir in garlic, cumin, smoked paprika, and cayenne; cook 1 minute until fragrant.
3. Add squash and sweet potato; toss to coat. Pour in broth and add salt; bring to a boil.
4. Reduce heat, cover, and simmer until vegetables are very tender, 25–30 minutes.
5. Remove from heat. Blend with an immersion blender until smooth (or blend carefully in batches).
6. Stir in coconut milk. Season with black pepper and more salt to taste; thin with extra broth if needed.
7. Ladle into bowls and garnish with pumpkin seeds, herbs, or a cream swirl. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes