Cozy Vegan Sweet Potato Butternut Squash Soup

When the weather calls for something warm and comforting, this Vegan Sweet Potato Butternut Squash Soup is the perfect bowl of goodness. It’s rich, creamy, and full of deep, smoky flavors from cumin, smoked paprika, and turmeric. To take it to the next level, I top it with crispy roasted chickpeas, nutrient-packed dino kale, sunflower seeds, and a dollop of unsweetened coconut yogurt for the perfect balance of texture and taste.

This soup isn’t just cozy—it’s packed with nutrients to nourish your body and soul.

**Ingredients**

For the soup:

• 1 medium sweet potato, peeled and cubed
• 1 medium butternut squash, peeled and cubed
• 1 white onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• 1 tsp onion powder
• 4 cups of vegetable broth
• ½ can coconut milk (about ½ cup)
• Salt and pepper to taste
• 2 tbsp olive oil (for sautéing)

For the Roasted Chickpea Topping:                       

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon olive oil    
  
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon turmeric
• ¼ teaspoon onion powder
• Salt to taste

Additional Toppings:

• 1 cup dino kale, finely chopped
• 2 tablespoons sunflower seeds
• ¼ cup unsweetened vegan coconut yogurt

 

**Cook Time** (**Prep Time: 10 minutes**Cook Time: 30 minutes**Total Time: 40 minutes)

**Instructions**

Make the Soup:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Stir in the garlic, cumin, smoked paprika, turmeric, and onion powder. Cook for another minute until fragrant.
3. Add the butternut squash and sweet potato. Stir to coat with the spices.
4. Pour in the vegetable broth and coconut milk, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are fork-tender.
5. Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.  Once blended, taste the soup and adjust seasonings with salt and pepper if needed. If you want a thinner soup, you can add a bit more vegetable broth or coconut milk.

Make the Roasted Chickpeas:

1. Preheat oven to 400°F (200°C).
2. Pat the chickpeas dry and toss with olive oil, cumin, smoked paprika, turmeric, onion powder, and salt.
3. Spread them on a baking sheet in a single layer and roast for 15-20 minutes, shaking the pan halfway through, until crispy.

Assemble & Serve:

1. Ladle the soup into bowls.
2. Top with crispy roasted chickpeas, chopped dino kale, sunflower seeds, and a dollop of vegan coconut yogurt.
3. Serve warm and enjoy the comforting flavors!

**Health Benefits**

• Sweet Potatoes & Butternut Squash: High in fiber, vitamin A, and antioxidants for immune support.
• Turmeric & Smoked Paprika: Anti-inflammatory spices that add warmth and depth.
• Chickpeas: A great source of plant-based protein and fiber.
• Kale & Sunflower Seeds: Loaded with vitamins and healthy fats for added nourishment.
• Coconut milk adds healthy fats for a creamy texture.

Why You’ll Love This Soup

This Vegan Sweet Potato Butternut Squash Soup is creamy, flavorful, and deeply satisfying. The crispy chickpeas and kale add texture, while the sunflower seeds bring a nutty crunch. With its golden color and rich aroma, it’s the perfect meal to curl up with on a chilly day.

So grab a spoon, get cozy, and enjoy a bowl of this nourishing goodness! 🍂🥣✨