Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro and red chili flakes for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash and sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large pot, sauté chopped onion and minced garlic until translucent.
- Add cumin, smoked paprika, and cayenne, cooking for another minute.
- Pour in vegetable broth and add roasted vegetables. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Stir in coconut milk, adjust seasoning with salt and pepper. Heat through.
- Serve hot, garnished with cilantro and chili flakes.
Notes
- For extra heat, add more cayenne or fresh chopped chili.
- Roasting enhances sweetness and flavor of the vegetables.
- Can be made vegan by using coconut milk and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Roasting, simmering, blending
- Cuisine: Comfort Food
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg