Warm up on chilly days with this Spicy Butternut Squash and Sweet Potato Soup! Creamy and comforting, this delicious soup blends roasted butternut squash and sweet potatoes with spices for a hint of heat and a touch of sweetness. Perfect for fall, it’s a nutritious meal packed with flavor that will leave you wanting more. Enjoy it topped with croutons and fresh herbs for an extra special touch!
Ingredients:
1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 large onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper, to taste
4 cups vegetable broth
1 cup coconut milk (or heavy cream)
Optional Toppings:
Croutons
Fresh cilantro or parsley
Pumpkin seeds
Directions:
Roast the Vegetables:
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the cubed butternut squash, sweet potatoes, and diced onion with olive oil, cumin, cinnamon, smoked paprika, cayenne pepper, salt, and pepper.
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Sauté the Garlic:
In a large pot over medium heat, add a bit more olive oil if needed.
Sauté the minced garlic for 1-2 minutes until fragrant.
Combine and Simmer:
Add the roasted vegetables to the pot along with the vegetable broth.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Blend the Soup:
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
Add Coconut Milk:
Stir in the coconut milk (or cream) and adjust seasonings as needed.
Heat through for 2-3 minutes.
Serve:
Ladle the soup into bowls and garnish with your favorite toppings, such as croutons, fresh herbs, or pumpkin seeds.
Serving Tips:
Garnish Wisely: Elevate the presentation and flavor of your soup by adding garnishes like croutons, a drizzle of coconut milk, or a sprinkle of pumpkin seeds. Fresh herbs like cilantro or parsley also add a burst of color and freshness.
Pair with Bread: Serve your soup with a slice of crusty bread or garlic bread for a complete meal. A side salad can also complement the richness of the soup nicely.
Adjust Heat Levels: For those who enjoy more heat, consider offering extra cayenne pepper or hot sauce on the side, allowing guests to customize their bowls.
Serve Warm: This soup is best enjoyed warm. If serving to a group, keep it on low heat on the stove to maintain the ideal temperature.
Storage Tips:
Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4-5 days.
Freezing: This soup freezes exceptionally well! Portion it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months.
Reheating: When ready to enjoy leftovers, reheat the soup on the stove over medium heat, stirring occasionally. If the soup has thickened, add a splash of vegetable broth or water to reach your desired consistency. You can also reheat individual portions in the microwave.
Avoiding Separation: If using coconut milk, be aware that it can sometimes separate when stored. Just give the soup a good stir before serving or reheating to blend the ingredients back together.
Related Recipes:
- Butternut Squash Sweet Potato Soup
- Roasted Butternut Squash Soup
- Spiced Butternut Squash and Sweet Potato Soup
FAQs:
Can I make this soup ahead of time?
Yes, you can! This soup is perfect for meal prep. You can make it a day or two in advance and store it in the refrigerator. It actually tastes even better after the flavors have had time to meld. Just reheat on the stove or in the microwave before serving.
Can I substitute the coconut milk in this recipe?
Absolutely! If you prefer not to use coconut milk, you can substitute it with heavy cream, half-and-half, or a non-dairy alternative like almond milk or cashew cream. Keep in mind that using a different milk may alter the flavor and creaminess of the soup slightly.
How can I adjust the spiciness of the soup?
To adjust the spiciness, you can modify the amount of cayenne pepper used in the recipe. For a milder soup, reduce the cayenne to 1/8 teaspoon or omit it entirely. If you enjoy more heat, feel free to add extra cayenne or incorporate some diced jalapeños or crushed red pepper flakes when roasting the vegetables.
What can I serve with this soup?
This soup pairs well with a variety of side dishes. Consider serving it with crusty bread, grilled cheese sandwiches, or a fresh salad. For a heartier meal, you can also pair it with quinoa or rice to complement the flavors of the soup.
Conclusion:
This Spicy Butternut Squash and Sweet Potato Soup is a delicious way to embrace the flavors of fall. It’s easy to prepare, packed with nutrients, and perfect for meal prep. Enjoy this soup on its own, or pair it with a crusty loaf of bread for a hearty meal. Whether you’re looking for a quick weeknight dinner or a comforting lunch, this recipe is sure to become a favorite in your household.
📖 Recipe:
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Spicy Butternut Squash and Sweet Potato Soup
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
As the leaves turn and the air grows crisp, there’s nothing more comforting than a warm bowl of soup. This Spicy Butternut Squash and Sweet Potato Soup is a delightful blend of creamy textures and robust flavors, making it the perfect choice for chilly days. Infused with warm spices and a hint of heat, this soup not only warms the body but also nourishes the soul.
Ingredients
1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 large onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper, to taste
4 cups vegetable broth
1 cup coconut milk (or heavy cream)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, sweet potatoes, and diced onion with olive oil, cumin, cinnamon, smoked paprika, cayenne pepper, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- Sauté the Garlic: In a large pot over medium heat, sauté the minced garlic in a bit of olive oil for 1-2 minutes until fragrant.
- Combine and Simmer: Add the roasted vegetables to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a blender in batches.
- Add Coconut Milk: Stir in the coconut milk (or cream) and adjust seasonings as needed. Heat through for 2-3 minutes.
- Serve: Ladle the soup into bowls and garnish with croutons, fresh herbs, or pumpkin seeds.
Notes
For added spice, increase the cayenne pepper or add hot sauce when serving.
This soup can be stored in the refrigerator for 4-5 days or frozen for up to 3 months.
To reheat, warm on the stove over medium heat, adding broth or water as necessary to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 180 kcal per serving
