Butternut Squash & Sweet Potato Bliss Soup Recipe
This creamy and cozy soup combines butternut squash and sweet potatoes for a comforting dish that's ready in under 30 minutes.
Ingredients
- 1 medium butternut squash peeled and diced into 1-inch cubes
- 2 medium sweet potatoes peeled and diced into 1-inch cubes
- 1 small onion finely chopped
- 2 cloves garlic finely minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- to taste salt
- to taste freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- for garnish fresh cilantro leaves
Instructions
- Heat olive oil in a large pot over medium heat and sauté chopped onion until translucent.
- Add minced garlic and ground ginger, cooking until fragrant.
- Stir in diced butternut squash and sweet potatoes, cooking for about 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and puree the soup until smooth using an immersion blender.
- Return the soup to low heat and stir in coconut milk, seasoning with salt and pepper.
- Adjust thickness with more vegetable broth if necessary.
- Warm gently for 2-3 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro leaves.
Notes
For a beautiful presentation, drizzle extra coconut milk on top and add toasted pumpkin seeds.