Satisfy Your Soul With These Sweet Potato And Butternut Squash Soup Recipes
Description
Soup is a comforting meal that can be enjoyed anytime, anywhere. It warms your body, nourishes your soul, and gives you the energy to tackle the day. This article will provide you with two delicious soup recipes featuring sweet potato and butternut squash. These recipes are perfect for cold winter nights or for when you need a healthy meal option.Prep Time
Preparation time for both recipes is approximately 20 minutes.Cook Time
Cook time for both recipes is approximately 45 minutes.Ingredients
For the Sweet Potato Soup:- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 4 cups of vegetable broth
- 1 tsp. of ground cinnamon
- 1 tsp. of ground nutmeg
- 1 tsp. of salt
- 1 tsp. of black pepper
- 2 tbsp. of olive oil
- 1 cup of coconut milk
- 1 medium-sized butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 4 cups of vegetable broth
- 1 tsp. of ground cinnamon
- 1 tsp. of ground nutmeg
- 1 tsp. of salt
- 1 tsp. of black pepper
- 2 tbsp. of olive oil
- 1 cup of coconut milk
Equipment
- Large pot
- Blender or immersion blender
- Cutting board
- Sharp knife
- Ladle
Method
For the Sweet Potato Soup:- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and sauté for 3-5 minutes until the onion is translucent.
- Add the sweet potatoes, vegetable broth, cinnamon, nutmeg, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-35 minutes until the sweet potatoes are soft.
- Remove the pot from the heat and let it cool for a few minutes.
- Using a blender or immersion blender, puree the mixture until smooth.
- Return the pot to the stove and add the coconut milk.
- Stir until the soup is heated through.
- Serve hot and enjoy!
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and sauté for 3-5 minutes until the onion is translucent.
- Add the butternut squash, vegetable broth, cinnamon, nutmeg, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-35 minutes until the butternut squash is soft.
- Remove the pot from the heat and let it cool for a few minutes.
- Using a blender or immersion blender, puree the mixture until smooth.
- Return the pot to the stove and add the coconut milk.
- Stir until the soup is heated through.
- Serve hot and enjoy!
Notes
These soups can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To reheat, simply heat the soup in a pot over medium heat until heated through.Nutrition Info
For the Sweet Potato Soup:- Calories: 220
- Protein: 4g
- Fat: 14g
- Carbohydrates: 22g
- Sugar: 5g
- Calories: 200
- Protein: 3g
- Fat: 12g
- Carbohydrates: 21g
- Sugar: 4g
Recipe Tips
- For a creamier soup, use full-fat coconut milk.
- Try adding a dollop of Greek yogurt or sour cream to the soup for added creaminess and tanginess.
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- Top the soup with toasted nuts or croutons for added texture and crunch.
- For a heartier meal, serve the soup with a side of crusty bread or a salad.
So there you have it, two delicious and healthy soup recipes featuring sweet potato and butternut squash. These soups are easy to make, full of flavor, and perfect for any occasion. Give them a try and let us know what you think!
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