As the days grow cooler, there’s nothing quite as comforting as a warm bowl of soup. This Spiced Butternut Squash and Sweet Potato Soup is a perfect blend of flavors and textures, making it an ideal dish for fall and winter. Packed with nutritious ingredients and a delightful mix of spices, this soup will warm you from the inside out.
Ingredients:
1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (adjust for heat)
4 cups vegetable broth
1 cup coconut milk (optional for creaminess)
Salt and pepper to taste
Fresh cilantro for garnish
Optional: Red pepper flakes, extra cayenne for extra heat
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Roast the Vegetables:
On a baking sheet, toss the cubed butternut squash and sweet potatoes with 1 tbsp of olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
Sauté the Aromatics:
In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.
Add Spices:
Stir in the cumin, cinnamon, and cayenne pepper, cooking for 1 minute to release the spices’ flavors.
Combine and Simmer:
Add the roasted butternut squash, sweet potatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Blend the Soup:
Using an immersion blender, blend the soup until smooth. For extra creaminess, stir in the coconut milk.
Season and Serve:
Season with salt and pepper to taste, adjusting the spice level with more cayenne or red pepper flakes if desired. Garnish with fresh cilantro and serve hot.
Serving Tips:
Garnish: Enhance the presentation by garnishing each bowl with fresh cilantro, a drizzle of coconut milk, or a sprinkle of red pepper flakes for added flavor and visual appeal.
Accompaniments: Pair the soup with crusty bread, garlic knots, or a fresh green salad for a complete meal. A dollop of sour cream or a scoop of Greek yogurt can also add creaminess and tang.
Temperature: Serve the soup hot, straight from the pot. If it cools down, gently reheat it on the stovetop over low heat, stirring occasionally to maintain its creamy texture.
Portion Control: For a gathering, consider serving the soup in small cups or mugs as an appetizer. This allows guests to enjoy a taste without filling up before the main course.
Storage Tips:
Refrigeration: Allow any leftover soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-5 days.
Freezing: This soup freezes well. Portion it into freezer-safe containers or zip-top bags, leaving some space for expansion. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave.
Avoiding Separation: If you added coconut milk, it may separate upon refrigeration or freezing. Stir the soup well before serving, and if it looks too thick after reheating, add a splash of vegetable broth or water to achieve the desired consistency.
Flavor Development: The flavors of this soup often improve after a day in the fridge. Consider making it a day ahead for even better taste!
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FAQs:
Can I make this soup ahead of time?
Yes! This Spiced Butternut Squash and Sweet Potato Soup can be made ahead of time. In fact, the flavors often develop and improve after a day in the fridge. You can prepare it a day or two in advance, store it in an airtight container in the refrigerator, and reheat it when you’re ready to serve.
Can I freeze the soup?
Absolutely! This soup freezes well. To freeze, allow it to cool completely, then transfer it to freezer-safe containers or zip-top bags, leaving some space for expansion. It can be frozen for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave.
What can I substitute for coconut milk?
If you prefer not to use coconut milk, you can substitute it with other creamy alternatives. Options include heavy cream, half-and-half, or a non-dairy milk like almond or oat milk. For a lighter version, you can omit the cream altogether and enjoy a broth-based soup.
Is this soup vegan and gluten-free?
Yes, this Spiced Butternut Squash and Sweet Potato Soup is both vegan and gluten-free! It’s made with vegetable broth and doesn’t contain any animal products or gluten, making it a perfect option for those with dietary restrictions.
Conclusion:
Give this Spiced Butternut Squash and Sweet Potato Soup a try, and enjoy the heartwarming flavors of fall in every spoonful. It’s a delightful way to pack your meals with nutrients while indulging in a cozy dish that’s easy to prepare. Don’t forget to share this recipe with friends and family to spread the warmth!
📖 Recipe:
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Spiced Butternut Squash and Sweet Potato Soup
- Total Time: 55 minutes
- Yield: Approximately 4 servings
- Diet: Vegan
Description
Warm up with this Spiced Butternut Squash and Sweet Potato Soup, a delicious blend of roasted butternut squash, sweet potatoes, and aromatic spices. Perfect for cozy evenings, this soup is creamy, vegan, and gluten-free, making it suitable for a variety of diets. Enjoy this nutritious and comforting dish that’s easy to prepare and packed with flavor!
Ingredients
1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (adjust for heat)
4 cups vegetable broth
1 cup coconut milk (optional for creaminess)
Salt and pepper to taste
Fresh cilantro for garnish
Optional: Red pepper flakes, extra cayenne for extra heat
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash and sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
- Stir in the cumin, cinnamon, and cayenne pepper, cooking for 1 minute to release the spices’ flavors.
- Add the roasted butternut squash, sweet potatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth. For extra creaminess, stir in the coconut milk.
- Season with salt and pepper to taste, adjusting the spice level with more cayenne or red pepper flakes if desired. Garnish with fresh cilantro and serve hot.
Notes
For a creamier texture, feel free to add more coconut milk.
Adjust the level of cayenne pepper and red pepper flakes based on your preferred spice level.
This soup can be easily frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: Approximately 4 servings
- Calories: 210 kcal per serving
