Description
Creamy, cozy, and just the right amount of spicy—this soup is your answer to chilly evenings and quick comfort. We’ve doubled the servings for a bigger batch and added warming spices, citrus, and texture-boosting toppings that elevate this simple blend into something truly crave-worthy.
Ingredients
2 tbsp olive oil
2 onions, diced
4 garlic cloves, minced
4 cups butternut squash, cubed
4 cups sweet potatoes, cubed
8 cups vegetable broth
1 tsp cayenne pepper (adjust to taste)
1 tsp ground cumin (for earthy depth)
½ tsp ground ginger (for warmth)
Zest and juice of 1 orange (bright finish)
1 cup full-fat coconut milk
Salt & black pepper to taste
Optional Toppings
Homemade croutons
Toasted pumpkin seeds
Swirl of coconut milk
Fresh thyme or cilantro
Instructions
In a large soup pot, heat olive oil over medium heat. Add onions and garlic; sauté until soft, about 5 minutes.
Add squash and sweet potatoes. Stir in cayenne, cumin, ginger, salt, and pepper. Cook 2–3 minutes to toast the spices.
Pour in broth, bring to a boil, then reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
Blend soup until smooth using an immersion blender or in batches.
Stir in coconut milk, orange zest, and juice. Simmer 5 more minutes. Adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 210 / Serving
- Fat: 9g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 5g / Serving
- Protein: 3g / Serving