Ingredients
Scale
- 1 butternut squash, peeled and diced
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can coconut milk (13.5 oz)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro and chili flakes for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Add diced butternut squash and sweet potatoes. Cook for about 5 minutes, stirring occasionally.
- Stir in cumin, cayenne pepper, smoked paprika, salt, and pepper. Cook for 1 minute to toast spices.
- Pour in vegetable broth to cover vegetables, bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in coconut milk and heat through.
- Serve hot, garnished with cilantro and chili flakes for extra spice and color.
Notes
- Adjust spice levels to suit your taste. Add more cayenne for extra heat or less for milder flavor.
- If you prefer a creamier texture, blend in an additional splash of coconut milk or a dollop of Greek yogurt.
- For added richness, top with toasted pumpkin seeds or a drizzle of chili oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté, Simmer, Blend
- Cuisine: Vegan
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg