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Ranis

Butternut Squash and Sweet Potato Soup with Crispy Cauliflower Crumbles for a Cozy Dinner Delight!

A cozy and delicious Butternut Squash and Sweet Potato Soup topped with crispy cauliflower crumbles, perfect for a comforting dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 medium butternut squash peeled and cubed (about 4 cups)
  • 2 medium sweet potatoes peeled and cubed (about 3 cups)
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Salt and pepper to taste
  • 1 small head of cauliflower cut into small florets
  • 1/4 cup breadcrumbs
  • 1 tablespoon nutritional yeast optional
  • Fresh parsley for garnish

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
  2. Stir in the cumin, coriander, and smoked paprika, cooking for another minute to toast the spices.
  3. Add the cubed butternut squash and sweet potatoes to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the squash and sweet potatoes are tender.
  4. While the soup is simmering, preheat the oven to 400°F. On a baking sheet, toss the cauliflower florets with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy, stirring halfway through.
  5. Once the vegetables in the soup are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste.
  6. Serve the soup hot, topped with crispy cauliflower crumbles and a sprinkle of fresh parsley.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gSodium: 500mgFiber: 6gSugar: 5g

Notes

  • For added flavor, try adding a pinch of red pepper flakes to the soup for a little heat.
  • Substitute the coconut milk with heavy cream or a dairy-free alternative if you prefer a different flavor profile.

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