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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 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

Coffee Pudding:

  • Mix cornstarch with almond milk to make a smooth slurry.
  • Heat brewed coffee, maple syrup, and remaining almond milk in a saucepan.
  • Whisk in cornstarch slurry; cook until thickened, about 5 minutes.
  • Remove from heat; stir in vanilla extract and cool slightly.

Serving:

  • Serve spicy soup hot with a side or dollop of coffee pudding for an adventurous combo.

Notes

Nutritional values (per serving)
Calories: 210
Total Fat: 7g
Saturated Fat: 5g
Carbohydrates: 32g
Fiber: 6g
Protein: 4g
Vitamins and Minerals (per serving)
Vitamin A: 120%
Vitamin C: 25%
Calcium: 12%
Iron: 10%
Magnesium: 15%
Additional notes/tips to enhance the flavor
  • Adjust cayenne for your perfect heat level.
  • Use fresh butternut squash for maximum flavor.
  • Coconut milk adds creamy, subtle sweetness.
  • Serve pudding chilled to contrast warm soup.
  • Garnish soup with fresh herbs or toasted pepitas.