Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups butternut squash, cubed
- 2 cups sweet potato, cubed
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 6 cups vegetable broth
- Salt and pepper, to taste
Instructions
- Heat the olive oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté the onion: Add the chopped onion to the pot and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
- Add garlic and vegetables: Stir in the minced garlic, cubed butternut squash, and sweet potato along with the smoked paprika and cayenne pepper to coat everything evenly.
- Add vegetable broth and boil: Pour in the vegetable broth and increase the heat to bring the mixture to a rolling boil.
- Simmer the soup: Reduce the heat and let the soup simmer uncovered for 30 minutes, or until the vegetables are tender and easily pierced with a fork.
- Blend until smooth: Use an immersion blender or transfer the soup in batches to a blender and process until completely smooth and creamy.
- Season and serve: Taste the soup and season with salt and pepper according to your preference. Serve the soup hot for a comforting meal.
Notes
- Adjust the amount of cayenne pepper to control the spice level to your liking.
- For added richness and creaminess, stir in a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
