Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to spice preference)
- Salt and pepper to taste
- Coconut cream for garnish (optional)
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add cubed butternut squash and sweet potatoes to the pot; cook for 5 minutes, stirring occasionally.
- Stir in cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
- Serve hot, garnished with coconut cream and fresh herbs if desired.
Notes
- You can adjust the spice level by varying the cayenne pepper.
- For a creamier texture, add more coconut cream or a splash of coconut milk.
- This soup keeps well in the refrigerator for up to 4 days; reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy, Autumn, Vegetarian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (About 1.5 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg