Name: Spicy Butternut Squash and Sweet Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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)

Can I make this soup ahead of time?

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.

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.