Description
This Sweet Potato Squash Soup with Spice is a comforting, creamy, and flavorful soup with a perfect balance of natural sweetness and warming spices. Ideal for cozy dinners or fall meals.
Ingredients
Scale
- 1 medium sweet potato, peeled and cubed
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp cayenne pepper (optional, for heat)
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup coconut milk or cream (optional for extra creaminess)
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened and fragrant.
- Add sweet potato and butternut squash. Stir in cinnamon, nutmeg, cayenne pepper, salt, and pepper.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Blend the soup using an immersion blender or in batches using a countertop blender until smooth. Stir in coconut milk or cream if desired.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
Adjust the level of spice to your preference. Roasting the sweet potato and squash before cooking enhances the flavor and natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 195
- Sugar: 7g
- Sodium: 440mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sweet potato squash soup, spicy vegetable soup, creamy fall soup, healthy vegan soup