Description
A vibrant, plant-forward soup that brings golden warmth to your table. This velvety dish combines the natural sweetness of roasted butternut squash with earthy spices like cumin and turmeric, finished with a creamy touch of oat milk and the playful texture of sweet corn. It is a wholesome, nourishing meal perfect for busy weeknights or quiet dinners.
Ingredients
1 small butternut squash (approx. 2lb, peeled and deseeded)
1 tablespoon olive oil
4 cups vegetable broth
1/2 cup oat milk
1 tablespoon smoked paprika powder
1 tablespoon onion powder
1 tablespoon ground cumin
2 teaspoons ground turmeric
Salt and ground pepper to taste
1 1/2 cups sweet corn kernels
Sliced almonds (for garnish)
Instructions
Prepare the butternut squash by peeling, seeding, and chopping into medium cubes.
Heat the olive oil in a large pot over medium heat.
Add the squash cubes to the pot and sauté for 5-7 minutes.
Stir in the smoked paprika, onion powder, cumin, and turmeric 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 process the soup until smooth.
Stir in the oat milk and sweet corn kernels, heating through for another 5 minutes.
Season with salt and pepper to taste.
Serve warm, topped with a sprinkle of sliced almonds.
Notes
To make peeling easier, you can microwave the squash for 5 minutes or roast it briefly at 400°F. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg