Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 large sweet potato, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Step 2: Add butternut squash, sweet potato, cumin, smoked paprika, and cayenne pepper to the pot. Stir well to coat with the oil and spices.
- Step 3: Pour in vegetable broth and diced tomatoes (undrained). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash and sweet potato are very tender.
- Step 4: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Step 5: Return the soup to the pot (if using a blender) and season with salt and pepper to taste. Heat through gently.
- Step 6: Serve hot, garnished with fresh cilantro.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For perfectly smooth reheating, gently warm the soup in a saucepan on low heat, stirring occasionally to prevent scorching.
- Elevate your soup experience by serving it with a dollop of plain Greek yogurt or a swirl of coconut cream for extra richness and a creamy texture.
- To enhance the smoky flavor, lightly toast the cumin and smoked paprika in a dry pan before adding them to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American