Spicy butternut squash soup with coffee pudding? Yes, this vegan combo dares to break all the rules your taste buds secretly crave. It blends smoky heat, velvety squash, and a rich, caffeine-infused dessert that refuses to play it safe. Forget boring dinners and predictable sweets; this dish delivers a fiery, creamy, and slightly rebellious twist. Perfect for women who like their meals with a little sass and a lot of flavor. Ready to spice up your soup game while sneaking in a coffee punch? Let’s dive into this bold and delicious mashup.

Spicy Butternut Squash Soup with Coffee Pudding

moka coffee pot

A spicy vegan butternut squash soup paired with smooth coffee pudding, balancing heat and creamy sweetness effortlessly.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Calories 210 kcal

Ingredients

For the Spicy Butternut Squash Soup:

1 medium butternut squash peeled and cubed
1 onion chopped
2 cloves garlic minced
1 tsp smoked paprika
1/2 tsp cayenne pepper adjust to taste
4 cups vegetable broth
1/2 cup coconut milk
1 tbsp olive oil
Salt and pepper to taste

For the Coffee Pudding:

1 cup brewed strong coffee
1 cup almond milk
2 tbsp cornstarch
1/4 cup maple syrup
1 tsp vanilla extract

Instructions

Soup:

Heat olive oil in a pot; sauté onion and garlic until translucent.
Add butternut squash, smoked paprika, cayenne, salt, and pepper; cook 5 minutes.
Pour in vegetable broth; simmer 25 minutes until squash soft.
Blend soup until smooth; stir in coconut milk and adjust seasoning.