Description

A velvety blend of roasted butternut squash and sweet potatoes infused with warming spices, perfect for chilly autumn evenings. This nutritious soup balances natural sweetness and gentle heat for a cozy, healthful meal.

Ingredients

Scale

1 medium butternut squash, peeled, seeded, and cubed

1 large sweet potato, peeled and cubed

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 carrot, chopped

4 cups low-sodium vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper, to taste

2 tablespoons coconut milk or plain yogurt (optional)

Fresh thyme or sage, for garnish

Roasted pumpkin seeds, for topping

Instructions

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash and sweet potato with olive oil, salt, pepper, and half the smoked paprika. Spread on a baking sheet and roast 25-30 minutes until tender.

2. In a large pot, heat a drizzle of olive oil over medium heat. Add chopped onion, garlic, and carrot. Sauté 5 minutes until softened and fragrant.

3. Stir in ground cumin, remaining smoked paprika, and cayenne pepper. Cook 1 minute to toast the spices.

4. Add roasted squash, sweet potato, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer 20 minutes.

5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender and return to the pot.

6. Stir in coconut milk or yogurt, if using, and adjust seasoning with salt, pepper, or additional cayenne for more heat.

7. Ladle soup into bowls. Garnish with fresh thyme or sage and sprinkle roasted pumpkin seeds on top. Serve immediately.

Prep Time: 15 mins
Cook Time: 45 mins

Nutrition

Calories: 200
Sodium: 350
Fat: 7
Carbohydrates: 30
Protein: 4