This Spicy Butternut Squash Sweet Potato Soup is creamy, warming, and packed with flavor! The mix of sweet butternut squash and sweet potatoes creates a comforting bowl of goodness.
If you’re a fan of a little kick, the spices will make your taste buds dance! I love to top mine with a swirl of yogurt for extra creaminess. Perfect for chilly days! 🌶️🥣
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient! Its nutty sweetness enhances the flavor of the soup. If you can’t find it, pumpkin or acorn squash are good alternatives, though they may provide a slightly different taste.
Sweet Potatoes: They add creaminess and sweetness. If you don’t have sweet potatoes on hand, regular potatoes can work, but they will change the flavor. You could also use carrots for a twist!
Spices: The cumin, coriander, and cayenne are essential for that spicy kick. If you’re sensitive to heat, reduce the cayenne, or substitute it with smoked paprika for a milder flavor.
Coconut Milk: This gives the soup its creamy consistency. If you prefer a non-dairy option, almond or cashew milk can substitute, but they will alter the richness. You can also use heavy cream for a heartier soup if you’re okay with dairy.
How Do You Get the Best Flavor from Your Vegetables?
Roasting your squash and sweet potatoes is key! It enhances their natural sweetness and brings out richer flavors. Here’s how to do it:
- Preheat your oven to 400°F (200°C).
- Toss cubed vegetables with olive oil and a pinch of salt.
- Spread them evenly on a baking sheet.
- Roast for 25-30 minutes, turning halfway, until tender and slightly browned.
This simple step makes a big difference! I find that it adds a lovely caramelized note to the soup.
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 – 1 teaspoon cayenne pepper (adjust for heat preference)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and 40-45 minutes to cook. You’ll spend some time roasting the squash and sweet potatoes, sautéing the onion and garlic, and then blending everything into a creamy, spicy delight. It’s perfect to warm you up on a chilly day!
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash and sweet potatoes with 1 tablespoon of olive oil and a sprinkle of salt. Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until they are tender and slightly caramelized. This step brings out their natural sweetness!
2. Sauté the Onions and Garlic:
While the vegetables are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, around 5 minutes. Stir in the minced garlic, cumin, coriander, cayenne pepper, smoked paprika, and ground ginger. Cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
3. Combine Everything:
Once the squash and sweet potatoes are done roasting, add them to the pot. Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together.
4. Blend the Soup:
Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the mixture in batches to a standard blender to achieve a creamy texture.
5. Add Coconut Milk:
Stir in the coconut milk and season with salt and black pepper to taste. Gently heat the soup but avoid boiling it after adding the coconut milk.
6. Serve and Garnish:
Serve the soup hot, drizzled with more coconut milk and garnished with fresh cilantro leaves. Enjoy your warming bowl of goodness!
This Spicy Butternut Squash Sweet Potato Soup is not only comforting but also packed with nutrients and flavor. Perfect for sharing with friends and family!
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Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen butternut squash and sweet potatoes! Just be sure to thaw them completely before cooking, as it will help them roast evenly. You may need to adjust the cooking time slightly since frozen veggies tend to release more moisture.
How to Adjust the Spice Level?
If you prefer a milder soup, start with just 1/2 teaspoon of cayenne pepper and taste the soup before adding more. You can always add more spice later, but it’s hard to take it out once it’s in!
Can I Make This Soup Ahead of Time?
Absolutely! This soup can be made a day in advance. Simply let it cool, then store in an airtight container in the fridge. To reheat, warm it gently on the stove, adding a splash of water or broth if it thickens too much.
What Is the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months! Just make sure to let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
