This Spicy Butternut Squash Sweet Potato Soup is warm and comforting! With a perfect blend of sweet and spicy, it’s like a cozy hug in a bowl. Plus, it’s packed with vitamins!
When I make this soup, my kitchen smells amazing! I love to enjoy it with some crusty bread. Trust me, you’ll want to dip every bite in the creamy goodness! 🥣
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup. Look for squash that feels heavy for its size and has firm skin. If squash isn’t available, you can use pumpkin or acorn squash instead.
Sweet Potatoes: They add natural sweetness and creaminess. If sweet potatoes aren’t to your taste, you can substitute them with regular potatoes or carrots, but the flavor will change a bit.
Olive Oil: Used for sautéing and roasting, olive oil is my go-to. You can also use coconut oil for a stronger flavor that matches the coconut milk in the recipe.
Spices: Ground cumin and coriander add warmth. If you’re out of these spices, try using curry powder or your favorite spice blend instead. Adjust the cayenne pepper based on your spice preference!
Coconut Milk: This gives the soup a creamy texture. If you’re looking for a lower-fat option, use light coconut milk or swap it for regular milk or heavy cream, though the flavor will change slightly.
How Do I Get the Perfect Texture for My Soup?
Blending the soup to a creamy smoothness is key to its appeal. Here’s how to achieve that:
- Use an immersion blender directly in the pot for an easy process, ensuring all lumps are blended away.
- If using a regular blender, let the soup cool a bit first. Fill the blender halfway and blend in batches, keeping the lid slightly open to prevent a steam build-up.
And remember, don’t skip the seasoning! Adjust salt and pepper to your liking after blending for the best flavor.
This technique ensures a silky, enjoyable soup every time! Happy cooking!
Spicy Butternut Squash Sweet Potato Soup
Ingredients:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 to 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh herbs (such as oregano or parsley) for garnish
- Optional: a pinch of red chili flakes for extra heat
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and around 45 minutes to cook, making it a perfect addition to your meal plan. You’ll spend time roasting the veggies, sautéing, and blending—it’s easy and totally worth it!
Step-by-Step Instructions:
1. Roast the Veggies:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped butternut squash and sweet potatoes with half of the olive oil and a pinch of salt. Spread them out and roast for about 25-30 minutes, until they are tender and slightly caramelized. This step enhances their sweetness!
2. Sauté the Base:
While the veggies are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Don’t rush this step—it adds great flavor!
3. Add Aromatics and Spices:
Next, stir in the minced garlic, cumin, coriander, cayenne pepper, and smoked paprika. Cook this mixture, stirring for about 1-2 minutes, until it’s fragrant. This is where the magic happens!
4. Combine and Simmer:
Now, add the roasted butternut squash and sweet potatoes to the pot. Pour in the vegetable broth, bringing it all to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes. This allows all the flavors to meld beautifully.
5. Blend Until Smooth:
Remove the pot from the heat. If you have an immersion blender, use it to puree the soup until smooth and creamy. If you’re using a regular blender, carefully transfer the soup in batches to blend until smooth.
6. Finish with Coconut Milk:
Stir in the coconut milk and season with salt and freshly ground black pepper to taste. If you love a bit more heat, now’s the time to add that pinch of red chili flakes!
7. Warm it Up:
Return the pot to low heat to warm the soup through if necessary—just be sure not to boil it again after adding the coconut milk.
8. Serve and Enjoy:
Serve the soup hot, drizzling a little extra coconut milk on top. Garnish with fresh herbs and a sprinkle of chili flakes or cracked black pepper for a beautiful finishing touch. Pair it with some crusty bread or a fresh salad, and enjoy your cozy bowl of goodness!
Feel free to adjust the spiciness to your taste, and enjoy the warmth of this comforting soup!
Can I Use Frozen Vegetables for This Soup?
Absolutely! If you’re short on time, frozen butternut squash and sweet potatoes can be used instead of fresh. Just make sure to thaw them completely before roasting, as this will help achieve that caramelized flavor more easily.
How Can I Make This Soup Vegetarian or Vegan?
This soup is already vegetarian! To ensure it’s vegan, just check that your vegetable broth doesn’t contain any animal products. All other ingredients are plant-based!
How Do I Thicken the Soup?
If you’d like a thicker consistency, consider adding more sweet potatoes or butternut squash while blending. Alternatively, you can mix in a tablespoon of cornstarch or flour dissolved in a little water, then simmer until thickened.
How Long Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months! Just remember to leave some space in the container as it may expand when frozen. Reheat gently on the stove or microwave before serving.