Description
A comforting and nutritious soup made with butternut squash and sweet potatoes, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Optional toppings: sour cream, pumpkin seeds, or fresh herbs
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 3-4 minutes.
- Add the cubed butternut squash and sweet potatoes to the pot, stirring to combine.
- Pour in the vegetable broth and add the ground ginger, salt, and black pepper. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.
Notes
For extra creaminess, add coconut milk or cream. To spice it up, try a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 270mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg