Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Optional toppings: coconut cream, fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add garlic and cook for an additional minute.
- Stir in cubed butternut squash and sweet potatoes, cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, add smoked paprika, cayenne pepper, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth or transfer to a blender in batches.
- Adjust seasoning and serve hot, garnished with coconut cream and cilantro if desired.
Notes
- For a milder flavor, reduce cayenne pepper.
- Substitute coconut milk for cream for vegan option.
- 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, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 240 ml)
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg