This spicy butternut squash and sweet potato soup is a warm hug in a bowl! It combines smooth squash and sweet potatoes with a little kick to make your taste buds dance.
The best part? It’s super easy to make! I love cozying up with a big bowl on chilly nights. Just blend, heat, and enjoy—perfect for a quick dinner or lunch!
Key Ingredients & Substitutions
Butternut Squash: This is the star of your soup! Look for one that feels heavy for its size. If you can’t find it, pumpkin or acorn squash are great alternatives.
Sweet Potatoes: They add sweetness and creaminess. If you’re out, regular potatoes can work in a pinch, though you’ll lose some flavor.
Spices: Ground cumin and smoked paprika give depth to the soup. If you don’t have smoked paprika, a little extra cumin or regular paprika can suffice. For spice, adjust cayenne according to your heat tolerance!
Coconut Milk: This adds creaminess without dairy. If you prefer a lighter version, run with almond milk or a splash of heavy cream instead.
How Do I Get My Soup Smooth and Creamy?
A smooth, creamy texture is key to this soup! Here’s how to achieve it:
- Roast your vegetables well – caramelization enhances flavor.
- Let them cool slightly before blending to prevent splattering.
- If using a blender, allow steam to escape by venting the lid. Blend in small batches for safety!
- For an ultra-smooth finish, strain the soup through a fine sieve after blending.
These steps will help you reach that velvety consistency that makes this soup so comforting!
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon cayenne pepper (adjust for spice level)
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or mint leaves, for garnish
- Pumpkin seeds, for garnish (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 40 minutes to cook, including roasting the vegetables. It can be ready to enjoy in under an hour, making it a quick and delightful meal option.
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and sweet potatoes on a baking sheet. Drizzle olive oil over them and season with a pinch of salt and pepper. Roast for about 25-30 minutes, or until they’re tender and caramelized on the edges. This step really enhances their flavor!
2. Sauté the Aromatics:
While the veggies are roasting, heat a bit more olive oil in a large pot over medium heat. Add the chopped onions and cook until they’re translucent, around 5 minutes. Then, stir in the minced garlic and cook for another minute until you can smell its wonderful aroma.
3. Add the Spices:
Next, stir in the ground cumin, smoked paprika, cayenne pepper, and ground cinnamon. Cook this mixture for about 1 minute to release those fragrant spices and blend them with the onions and garlic.
4. Combine and Simmer:
Once your vegetables are roasted, add them to the pot with the onions and spices. Pour in the vegetable broth, and bring everything to a boil. Once boiled, lower the heat and let it simmer for 10-15 minutes. This allows the flavors to blend beautifully!
5. Blend the Soup:
Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have one, work in batches and transfer the soup to a blender, then return it to the pot. Just be careful with the hot soup!
6. Add Coconut Milk:
Stir in the coconut milk and gently heat the soup through, but be sure not to let it boil. Taste your delicious creation and adjust the seasoning with salt, pepper, and additional cayenne if you’d like more heat.
7. Serve It Up:
ladle the soup into bowls, and drizzle some extra coconut milk or cream on top for a lovely presentation. Garnish with fresh cilantro or mint leaves, a sprinkle of chili flakes or cayenne for extra spice, and pumpkin seeds for crunch if you’d like!
8. Enjoy!
Pair your warm soup with crusty bread for dipping. It’s perfect for a cozy night in or when you need some comfort food. Enjoy your velvety, warmly spiced soup!
Can I Use Other Types of Squash?
Absolutely! If you can’t find butternut squash, pumpkin or acorn squash are excellent substitutes. Just make sure to adjust the cooking time based on the type you choose, as some may require a bit longer to soften.
What If I Don’t Have Coconut Milk?
No problem! You can substitute it with almond milk or heavy cream for a different flavor profile. Just keep in mind that using cream will make the soup richer, while almond milk will give it a lighter texture.
How Can I Thicken the Soup?
If you prefer a thicker soup, try adding an extra potato or some cooked lentils while blending. You can also reduce the broth by simmering it uncovered for a while before blending.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, gently warm it on the stove or in the microwave. You may need to add a splash of broth or water if it thickens up too much in the fridge!