Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 butternut squash, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, cumin, smoked paprika, and cayenne pepper; cook for 1 minute more.
- Add cubed butternut squash and sweet potatoes; cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in coconut milk, season with salt and pepper, and heat through.
- Serve hot garnished with fresh cilantro.
Notes
- Adjust spice levels by increasing or decreasing cayenne pepper.
- You can substitute coconut milk with cream for a richer taste.
- Best enjoyed with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg