Spiced Butternut Squash Soup with Sweet Corn

This spiced butternut squash soup is a comforting dish with sweet corn and sliced almond topping. The spices add so much depth to the flavor without making the cooking process complicated.

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Prep Time 10

Cook Time 20

Total Time 30

Course Soups

Cuisine American

Servings servings

Calories 148 kcal

Ingredients

1 small butternut squash about 2lb
1 tablespoon olive oil
4 cups vegetable broth
½ cup oat milk or any non-dairy milk
1 tablespoon smoked paprika powder
1 tablespoon onion powder
1 tablespoon ground cumin
2 teaspoons ground turmeric
salt taste
ground pepper to taste

Toppings

1½ cups sweet corn kernels canned, or cooked from raw
sliced almonds

Instructions

Peel, deseed and dice the butternut squash. (see the tip in the post for how to prepare a squash)
In a large pan, heat up the olive oil. Add in the butternut squash, smoked paprika, onion powder, cumin and turmeric and cook until fragrant for about 3 minutes.
Add in the vegetable broth and let simmer for 20-25 minutes until the squash cubes are fork tender.
Using an immersion hand blender or a blender, puree the squash and broth together until smooth.
Add in the oat milk.
Adjust with salt and pepper.
Top with corn (about ¼ cup per serving), and sliced almonds.

Notes

Microwaving the entire squash for 5 minutes (or bake for 10 minutes at 400°F) in advance makes it easier to peel and cut.

Nutrition

Serving: 1bowlCalories: 148kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 730mgPotassium: 669mgFiber: 5gSugar: 8gVitamin A: 17053IUVitamin C: 33mgCalcium: 120mgIron: 3mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.