Ingredients:
- 1 medium butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper (optional for a little heat)
- 4 cups vegetable broth
- 1 cup coconut milk (or regular milk/cream)
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions:
- Prepare Vegetables:
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until softened (about 5 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Cook the Squash & Sweet Potato:
- Add the diced butternut squash and sweet potatoes to the pot. Stir in cumin, cinnamon, nutmeg, cayenne pepper (if using), and a pinch of salt and pepper.
- Cook for 5-7 minutes, stirring occasionally to coat the vegetables with spices.
- Simmer:
- Pour in the vegetable broth, ensuring the vegetables are covered. Bring to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, until the vegetables are tender.
- Blend:
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Add Creaminess:
- Stir in the coconut milk (or regular milk/cream). Let the soup simmer for an additional 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
- Serve:
- Ladle the soup into bowls, garnish with fresh thyme or parsley, and enjoy with a slice of crusty bread!
This creamy soup is full of autumn flavors and warming spices, making it a great meal for cozy evenings.
