Description
This soup marries roasted butternut squash and tender red peppers in a fragrant broth, whipped to a silky texture and enriched with creamy coconut milk. Smoky cumin and paprika deepen the sweetness for a smooth, comforting bowl.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and diced
- 2 red bell peppers, seeded and chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 14 ounces coconut milk
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add butternut squash and red bell peppers and cook for 5 to 7 minutes, stirring occasionally.
- Pour in vegetable broth and add cumin, smoked paprika, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- Remove from heat and carefully puree the soup with an immersion blender until smooth.
- Stir in coconut milk and warm over low heat without boiling.
- Taste and adjust seasoning before serving.
Notes
- For extra creaminess, use full-fat coconut milk.
- You can substitute butternut squash with pumpkin or sweet potatoes.
- Leftovers keep well in the refrigerator for up to 3 days.
- Soup freezes well for up to 3 months in airtight containers.