Description
A comforting and flavorful Spicy Butternut Squash Sweet Potato Soup recipe that is vegan and gluten-free. This Thai-inspired fusion soup is creamy, aromatic, and perfect for chilly fall days.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red curry paste (or more to taste)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups cubed butternut squash
- 2 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chili flakes, or pumpkin seeds for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until soft. Add garlic, ginger, red curry paste, cumin, and cayenne pepper.
- Cook vegetables: Add butternut squash and sweet potatoes. Pour in vegetable broth, simmer until tender.
- Puree soup: Use an immersion blender to puree until smooth. Stir in coconut milk and lime juice.
- Adjust seasoning: Warm through, adjust salt and pepper to taste.
- Serve: Garnish with cilantro, chili flakes, or pumpkin seeds.
Notes
- For extra protein, stir in cooked lentils or chickpeas after blending.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion (Thai-Inspired)
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
