Description
A warm and healthy soup blending butternut squash and sweet potatoes, perfect for cozy nights.
Ingredients
Scale
- 1 medium butternut squash
- 2 medium sweet potatoes
- 1 onion
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Peel and cube the butternut squash and sweet potatoes.
- Chop the onion.
- Heat olive oil in a large pot over medium heat and sauté the onion until soft, about 5 minutes.
- Add cubed squash and sweet potatoes; stir for 2 minutes.
- Pour in vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until tender.
- Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste. Adjust thickness with more broth or water if necessary.
- Serve hot, optionally garnished with fresh herbs or a dollop of coconut cream.
Notes
This soup can be served hot or cold and pairs well with crusty bread or salads. It’s also great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, butternut squash, sweet potato, vegan, healthy, fall recipes, winter recipes