Ingredients
- 4 cups butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil, divided
- 4 cups vegetable broth
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4–1/2 tsp cayenne pepper or chili flakes (adjust to taste)
- 1/2 tsp ground cumin or 1 tsp curry powder (optional)
- 1 tbsp fresh lime or lemon juice
- Optional toppings: coconut milk drizzle, roasted pumpkin seeds, fresh herbs
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash and sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- In a large pot, heat remaining 1 tbsp olive oil over medium heat. Sauté onion for 5 minutes until soft. Add garlic and ginger, cooking for 1 more minute.
- Add roasted squash and sweet potatoes to the pot. Pour in vegetable broth and season with cayenne, cumin or curry powder, and black pepper.
- Bring to a simmer, then blend with an immersion blender until smooth (or carefully transfer to a blender in batches).
- Stir in lime or lemon juice, taste, and adjust seasoning as needed.
- Ladle into bowls and top with coconut milk, pumpkin seeds, or chili flakes if desired.
Notes
- Roasting enhances sweetness, but you can simmer veggies directly for a quicker version.
- For a creamier finish, stir in coconut milk or oat milk.
- Add a peeled apple or carrot for more natural sweetness.
- Boost protein by blending in red lentils or white beans.
- Adjust spice to your preference—start small and add more heat as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
