Indulge in this flavorful delight of spicy butternut squash sweet potato soup Perfect for warming up on chilly days with a kick 154 chars
Ingredients
Scale
1 medium butternut squash, peeled and diced
2 large sweet potatoes, peeled and cubed
1 onion, finely chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
1 can (14 oz) coconut milk
4 cups vegetable broth
1 tablespoon olive oil
2 teaspoons curry powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
Fresh cilantro, for garnish
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the diced butternut squash and cubed sweet potatoes to the pot. Sprinkle in the curry powder, smoked paprika, and cayenne pepper, stirring well to combine. Allow everything to cook for about 5 minutes.
Pour the vegetable broth and coconut milk into the pot, ensuring the veggies are submerged. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes.
Using an immersion blender, puree the soup until it’s smooth and creamy.
