Spicy Butternut Squash Sweet Potato Soup
Ingredients:
2 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 butternut squash (about 2 pounds), peeled, seeded, and cubed
2 sweet potatoes (about 1 pound), peeled and cubed
4 cups vegetable broth
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
1/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp black pepper
1/2 cup heavy cream
2 tbsp butter
1/4 cup sour cream, for garnish
Hot sauce, for garnish
Directions:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the cubed butternut squash and sweet potatoes to the pot. Stir in the vegetable broth, ground cumin, chili powder, smoked paprika, ground cinnamon, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash and sweet potatoes are very tender.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot.
Stir in the heavy cream and butter. Heat gently over low heat until warmed through. Do not boil.
Serve the soup hot, garnished with a dollop of sour cream and a drizzle of hot sauce.
Cooking Time: 35 minutes | Servings: 6 | Calories: 250