Creamy Sweet Potato Pumpkin Soup is perhaps the perfect fall and winter night dinner. So very simple to cook with little prep time. I love making it on cool nights when I need a hearty dinner on the table in a flash.
I’m seriously loving all the butternut squashes that I am seeing in the grocery store. I have literally made a new butternut squash soup every day for weeks now. So, I figured it is about time that I finally shared it with you guys. The combo of sweet potato and squash makes the soup so creamy.
I know I made a curry butternut squash soup a few months back but this is so different. I just had to share. And who doesn’t love a good soup dish.
Oh the creaminess!
Oh I couldn’t stop with just the soup but just like with the Curry croutons– I had to step my bread game up a bit.
The toasted coconut toast was so easy to make that I made some for breakfast today. I’m officially in love. Singing —> Someone please call 911.
Oh my dunking goodness.
I seriously thought about making them into croutons but I lacked the patiences to even do that. I figure this would be more fun to eat anyways. But if you have more strength than I, go for it.
Easy to make- yesssssssss!!! Filling- yup yup! Cost effective- yassssssssss! Delicious- you know it! Nutritious- yup! Vegan- yeah yeah! make it today and leave me a comment how it went.
Peace and love,
Creamy Sweet Potato Pumpkin Soup is perhaps the perfect fall and winter night dinner. So very simple to cook with little prep time.
- 1 Butternut Squash Peeled and cubed
- 2 medium Sweet potatoes Peeled and cubed
- 1 Carrot Peeled and sliced
- 1 Apple Peeled and diced
- 1 large Onion diced
- 1 clove Garlic
- 1 Bayleaf
- 1-2 Sprig Thyme
- 1 Coconut milk
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Nutmeg
Heat oil in large pot over medium-high heat.
Add onion and sauté for 3 minutes.
Add ginger, cinnamon, cumin, nutmeg, and garlic and cook for 1 minute.
Stir in the sweet potato, butternut squash and thyme. Cook for abut 2 minutes. Add broth and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until the sweet potato is soft, stirring constantly.
Place all the contents into a blender minus bayleaf and blend until creamy. Stir in the milk until heated through. Reserve some for topping.
Ladle into bowls and top with fresh herbs and toast. Enjoy!