Description
A nourishing and creamy soup made with butternut squash and sweet potatoes, perfect for chilly days.
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Gather all ingredients.
- Peel and chop the butternut squash and sweet potatoes into small cubes.
- Dice the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat.
- Add diced onion and garlic, cooking until soft and fragrant (about 3-4 minutes).
- Add cubed butternut squash and sweet potatoes to the pot.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce heat and let simmer for about 20-25 minutes, or until vegetables are tender.
- Remove from heat and blend the mixture until smooth using an immersion blender or regular blender.
- Return soup to pot, season with salt and pepper to taste, and serve hot.
Notes
For added flavor, garnish with a dollop of yogurt or fresh herbs. Adjust the soup’s consistency with more broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, vegan, butternut squash, sweet potato, comforting meal