Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Coconut cream for swirl
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add spices and cook for another minute until fragrant.
- Stir in butternut squash and sweet potatoes, cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender or transfer soup to a blender and purée until smooth.
- Season with salt and pepper. Serve hot, garnished with cilantro and a swirl of coconut cream.
Notes
- Adjust spice levels by adding more or less red pepper flakes.
- For a creamier texture, add a splash of coconut milk before serving.
- This soup pairs well with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg