Ingredients
Scale
- 1 large butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 cups vegetable broth
- Optional: fresh cilantro or lime wedges for garnish
Instructions
- Peel and dice the butternut squash and sweet potatoes; set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent, about 5 minutes.
- Add cumin, cayenne pepper, smoked paprika, salt, and pepper; cook for 1 minute to toast spices.
- Add the diced butternut squash and sweet potatoes to the pot. Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20-25 minutes.
- Use an immersion blender or transfer the mixture to a blender; blend until smooth and creamy.
- Stir in coconut milk and season to taste. Reheat if needed and serve hot, garnished with cilantro or lime wedges if desired.
Notes
- Adjust cayenne pepper to control spice level.
- If preferred, use pumpkin or acorn squash as a substitute for butternut squash.
- For a thicker soup, blend more vegetables or reduce the vegetable broth slightly.
- Stir well before serving to incorporate any separation from coconut milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Vegetarian, Fall Recipes
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg