Description
This velvety, plant-forward soup celebrates the earthy sweetness of roasted butternut squash enhanced by a warm, aromatic spice blend of smoked paprika, cumin, and turmeric. The addition of bright, sweet corn kernels provides a cheerful textural contrast, while a garnish of sliced almonds adds a delicate crunch. Nourishing, wholesome, and naturally dairy-free, this soup is a comforting bowl of goodness that perfectly balances savory depth with gentle spice, making it an ideal choice for a healthy, satisfying meal.
Ingredients
1 small butternut squash (about 2 lbs), peeled, deseeded, and diced
1 tablespoon olive oil
4 cups vegetable broth
1/2 cup oat milk
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon ground cumin
2 teaspoons ground turmeric
Salt and ground black pepper to taste
1 1/2 cups sweet corn kernels
Sliced almonds for topping
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced butternut squash and sauté for about 5-7 minutes until lightly browned.
Stir in the smoked paprika, onion powder, cumin, and turmeric, cooking for 1 minute until fragrant.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until the squash is tender, about 15-20 minutes.
Use an immersion blender to puree the soup until completely smooth.
Stir in the oat milk and the sweet corn kernels, heating through for another 5 minutes.
Season with salt and pepper to taste.
Ladle into bowls and serve topped with a handful of sliced almonds.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth if the soup thickens too much upon cooling.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg