Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh herbs for garnish (cilantro or parsley)
- Optional: a dollop of cream or coconut milk
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash and sweet potatoes with olive oil, salt, and spices. Roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot, sauté chopped onion and minced garlic until translucent.
- Add roasted vegetables to the pot, pour in vegetable broth, and bring to a boil.
- Reduce heat and simmer for 10 minutes to meld flavors.
- Use an immersion blender or transfer soup to a blender to puree until smooth.
- Adjust seasoning with salt, pepper, and additional spices if needed. Serve hot, garnished with herbs and a swirl of cream or coconut milk.
Notes
- For extra smoky flavor, add a pinch of chipotle powder.
- This soup can be made ahead and reheated; it thickens upon standing, so add a splash of broth to thin if necessary.
- Replace coconut milk with dairy cream for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Roasting, simmering, blending
- Cuisine: Comfort Food
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg