Description

Soup has been humanity’s ultimate comfort food across cultures for centuries, and fall vegetables have always held a special place in traditional cooking. The natural sugars in butternut squash and sweet potatoes caramelize beautifully when roasted, creating a foundation that pairs magnificently with warming spices like ginger

Ingredients

Scale

Base Vegetables:

1 large butternut squash (about 3 pounds), peeled and cubed
2 large sweet potatoes (about 2 pounds), peeled and cubed
1 large yellow onion, diced
3 cloves garlic, minced
1 inch fresh ginger, grated

Broth and Liquid:

4 cups vegetable broth (or chicken broth)
1 can (14 oz) coconut milk, full-fat
2 tablespoons olive oil

Spices and Seasonings:

1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon ground cinnamon
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper

Garnish Options:

Toasted pumpkin seeds
Coconut cream swirl
Fresh cilantro
Crushed red pepper flakes

Substitution Suggestions:

Replace coconut milk with heavy cream for a richer flavor
Use vegetable broth instead of chicken broth for vegetarian option
Substitute fresh ginger with 1/2 teaspoon ground ginger
Swap olive oil for avocado oil if preferred

Instructions

1. Prepare and Roast the Vegetables

Preheat your oven to 425°F. Toss the cubed butternut squash and sweet potatoes with olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes until fork-tender and lightly caramelized. The edges should look slightly golden – this caramelization adds incredible depth to your soup’s flavor.

2. Sauté the Aromatics

While vegetables roast, heat a large pot over medium heat. Add a drizzle of oil and sauté the diced onion until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant. Your kitchen should smell absolutely amazing at this point.

3. Build the Flavor Base

Add the roasted vegetables to your pot with the sautéed aromatics. Pour in the vegetable broth, ensuring it covers the vegetables. Add cumin, smoked paprika, cayenne, cinnamon, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.

4. Blend to Perfection

Using an immersion blender, carefully blend the soup until completely smooth and velvety. If you don’t have an immersion blender, transfer the soup in batches to a regular blender – just be careful with the hot liquid and leave the lid slightly vented.

5. Add the Finishing Touch

Stir in the coconut milk and taste for seasoning adjustments. The soup should have a gentle heat that builds gradually. Add more cayenne for extra spice, salt for depth, or a touch of maple syrup if you prefer more sweetness.

Nutrition

Calories: 180
Fat: 8g
Carbohydrates: 28g
Fiber: 6g
Protein: 4g