Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons olive oil
- 1/2 cup heavy cream or coconut milk (for vegan version, use coconut milk or plant-based cream)
- Salt and pepper to taste
- Fresh thyme or rosemary for garnish (optional)
- Pumpkin seeds or chopped walnuts for garnish (optional)
Instructions
- Prepare the Vegetables:
Peel and chop the butternut squash and sweet potatoes into even pieces to ensure they cook uniformly. - Sauté Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. - Cook the Vegetables:
Add the chopped butternut squash and sweet potatoes to the pot. Stir to combine. Add the vegetable broth, cinnamon, nutmeg, ginger, and cayenne pepper (if using). Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender. - Blend the Soup:
Once the vegetables are soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until creamy, then return to the pot. - Finish the Soup:
Stir in the cream (or coconut milk) to add richness and adjust the texture. Taste and season with salt and pepper as needed. If the soup is too thick, add a little more broth to reach your desired consistency. - Serve:
Ladle the soup into bowls and garnish with fresh herbs, pumpkin seeds, or chopped walnuts for added texture and flavor. Enjoy with crusty bread or roasted vegetables for a complete meal.
Notes
- Spices: The warm spices like cinnamon, nutmeg, and ginger give the soup its cozy autumn flavor. Adjust the amounts based on your personal preference for spiciness.
- Vegan Option: For a vegan version, swap the cream for coconut milk or unsweetened almond milk. You can also use a dairy-free cream alternative to achieve the same creamy texture.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave.
- Customization: Feel free to add other vegetables like carrots or parsnips to the soup, or top with a dollop of vegan sour cream or cashew cream for extra creaminess.