Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash and sweet potatoes for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- Add roasted vegetables, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes to blend flavors.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Serve hot, garnished with fresh cilantro and a drizzle of cream if desired.
Notes
- Optional: Add a splash of coconut milk for extra creaminess.
- Adjust spice level by increasing or decreasing cayenne pepper.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: Vegetarian, American
- Diet: Vegan, Healthy, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg