This Spicy Butternut Squash Sweet Potato Soup is warm and cozy, perfect for a chilly day! It combines the sweetness of squash and sweet potatoes with a hint of spice to keep things exciting.
Making this soup is a breeze! I love how I can toss everything into one pot, blend it up, and enjoy a delicious bowl in no time. It’s like a warm hug in a bowl! 🥣✨
Key Ingredients & Substitutions
Butternut Squash: The star ingredient here! If you’re short on time, pre-cut squash can be found at most grocery stores. Acorn squash or pumpkin also work as alternatives, offering similar flavors.
Sweet Potatoes: These add sweetness and creaminess. You can swap them with regular potatoes if needed, but keep in mind they won’t be as sweet. Also, yams can be a great substitute!
Onion: A yellow onion enhances the flavor base. If you’re aiming for a sweeter profile, try using a red onion or shallots. Both bring a nice touch to the dish.
Coconut Milk: It gives the soup a creamy texture. You can replace it with heavy cream or cashew milk for a non-dairy option, but if you want it thicker, use a little less broth.
How Do I Roast the Squash and Sweet Potatoes Properly?
Roasting adds depth and sweetness to your soup. Here’s how:
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash and sweet potatoes into uniform cubes for even cooking.
- Toss the cubes in olive oil, salt, and pepper.
- Spread them out on a baking sheet, ensuring they’re not overcrowded.
- Roast for 25-30 minutes until they’re tender and lightly caramelized.
Roasting brings out the natural sugars, making your soup extra delicious!
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (for creaminess)
- Salt and freshly ground black pepper, to taste
For the Garnish:
- Fresh cilantro, chopped
- Red pepper flakes
- Optional: plain yogurt or sour cream
Time Estimate:
This delicious soup takes about 15 minutes to prep and around 30-35 minutes of cooking time. In total, you’ll need about 50 minutes to prepare and serve this comforting dish!
Step-by-Step Instructions:
1. Roast the Vegetables:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash and sweet potatoes with a little olive oil, salt, and pepper. Spread them out 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 will enhance their natural sweetness!
2. Sauté the Onions and Spices:
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes, until it’s softened and translucent. Then, stir in the minced garlic, ground cumin, cinnamon, cayenne pepper, and smoked paprika. Cook for another 1-2 minutes until the spices are fragrant.
3. Combine and Simmer:
Once your vegetables are roasted, add the butternut squash and sweet potatoes to the pot. Pour in the vegetable broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10-15 minutes to let all the flavors meld together.
4. Blend the Soup:
Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can work in batches with a regular blender, just be careful with hot liquids!
5. Add Coconut Milk and Season:
After blending, stir in the coconut milk and taste. Adjust the seasoning with salt and pepper as needed. If the soup is too thick for your liking, feel free to add more broth or a bit of water until you reach your desired consistency.
6. Serve and Garnish:
Serve the soup hot in bowls, garnished with a swirl of plain yogurt or sour cream, a sprinkle of red pepper flakes, and some fresh chopped cilantro for added flavor and color.
Enjoy this wonderfully warming soup that’s perfect for any chilly day or as a starter for a cozy meal!
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Can I Use Fresh Instead of Canned Coconut Milk?
Absolutely! Fresh coconut milk provides a delightful flavor. Just make sure to shake it well before adding it to the soup to ensure it’s fully blended. If you’re short on time, canned coconut milk works just as well!
How Can I Make This Soup Vegan?
This soup is already vegan! Just ensure that any broth you use is vegetable broth rather than chicken broth. All other ingredients are plant-based!
Can I Freeze Leftover Soup?
Yes! This soup freezes very well. Allow it to cool completely, then store it in an airtight container or freezer bags. It can be frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread or a side salad. For a heartier meal, serve it alongside grilled sandwiches or even over a bed of quinoa for added protein!
