Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups butternut squash, diced
- 2 cups sweet potatoes, diced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add diced butternut squash and sweet potatoes, cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, add smoked paprika, cayenne pepper, salt, and pepper.
- Simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Serve warm, garnished with fresh cilantro.
Notes
- Adjust cayenne pepper to control spiciness.
- For a creamier texture, add a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegetarian, Vegan
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg