Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh herbs for garnish (cilantro or parsley)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash and sweet potatoes with olive oil, salt, and spices, then roast for 25-30 minutes until tender.
- In a large pot, sauté onion and garlic until translucent.
- Add roasted vegetables, vegetable broth, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with fresh herbs.
Notes
- Feel free to adjust the spice level by adding more cayenne or chili flakes.
- For a creamier texture, stir in a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: Comfort Food, Fall Recipes
- Diet: Vegan, Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg