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,
Sweet Potato Pumpkin Soup
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!