Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic, ginger, chili powder, and cayenne. Cook for 1 minute until fragrant.
- Add diced butternut squash and sweet potatoes, cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth.
- Stir in coconut milk, season with salt and pepper, and simmer for another 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Adjust the spice levels to your taste by increasing or decreasing cayenne and chili powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg