This spicy butternut squash and sweet potato soup is a warm hug in a bowl! It’s creamy, flavorful, and just the right amount of spicy to cozy you up on chilly days.
I love how the sweet potatoes add a natural sweetness that balances the spice perfectly. Pair it with some crunchy bread, and you’re in for a treat! 🍞
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup, giving it a rich, creamy texture. If you can’t find butternut squash, you can use acorn squash or pumpkin as a substitute.
Sweet Potatoes: They add sweetness to the soup. If you’re watching carbs, you could swap in carrots for a lower-carb option, though the flavor will be slightly different.
Coconut Milk: It makes the soup creamy and adds a hint of sweetness. If you’re not a fan, feel free to use heavy cream or a non-dairy milk like almond or oat milk instead.
Cayenne Pepper: This provides the spice! Adjust the amount according to your heat preference. If you want a milder soup, you could use a pinch of black pepper instead.
How Can I Get the Perfect Texture for My Soup?
Getting the right texture is crucial for a smooth soup. Here’s how to achieve that:
- Roasting the butternut squash and sweet potatoes intensifies their flavors and makes them tender, so don’t skip this step!
- For blending, an immersion blender is super convenient, but if you’re using a regular blender, let the soup cool slightly before blending in batches. This helps prevent splatter.
- Blend until you reach your desired smoothness. If it’s too thick, just add a bit more broth or water to achieve the right consistency.
These tips will help you create a beautifully smooth and rich soup that’s comforting and delicious!
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 lbs), peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/4 to 1/2 tsp cayenne pepper (adjust to taste for spice)
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (plus extra for garnish)
- Salt and black pepper to taste
For Garnish:
- Red pepper flakes
- Fresh mint leaves or fresh herbs (optional)
How Much Time Will You Need?
This cozy soup requires about 15 minutes of prep time and 40 minutes of cooking time. You’ll spend around 25-30 minutes roasting the vegetables, and then another 10 minutes preparing the soup. After that, it’s ready to enjoy!
Step-by-Step Instructions:
1. Roasting the Vegetables:
Start by preheating your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash and sweet potatoes with olive oil, salt, and pepper until they are well coated. Spread the vegetables onto a baking sheet in a single layer and roast for about 25-30 minutes, until they are tender and lightly caramelized. This will bring out their natural sweetness and flavor!
2. Sautéing the Aromatics:
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes soft and translucent. Then add in the minced garlic, ground cumin, ground cinnamon, smoked paprika, and cayenne pepper. Stir everything together and cook for another 1-2 minutes until the spices are fragrant.
3. Combining the Ingredients:
Once the roasted vegetables are ready, add them to the pot with the sautéed onion and spices. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes so all the flavors meld together beautifully.
4. Blending the Soup:
Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, and blend until smooth. Return the blended soup back to the pot.
5. Finishing Touches:
Stir in the coconut milk and warm the soup gently over low heat. Taste and adjust the seasoning with salt, black pepper, and cayenne pepper to reach your desired flavor profile. It’s all about balancing that sweetness and spice!
6. Serving the Soup:
Serve your homemade soup hot! Drizzle some extra coconut milk on top and sprinkle with red pepper flakes for added heat. Garnish with fresh mint leaves or herbs if you like. Enjoy every spoonful of this velvety and spicy soup!
This comforting soup is perfect for chilly days and is sure to brighten up your meal with its delightful flavor!
Can I Use Other Types of Squash for This Recipe?
Yes! If butternut squash is unavailable, you can substitute it with acorn squash or pumpkin for a similar flavor and texture. Just make sure to peel and cube them similarly!
What If I Don’t Have Coconut Milk?
No problem! You can use heavy cream for a richer flavor or a non-dairy milk like almond milk or oat milk if you’re looking for a lighter option. Just keep in mind that the flavor might change slightly.
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Spicier?
Absolutely! If you prefer more heat, feel free to increase the cayenne pepper amount or add a few dashes of hot sauce while blending. You can also garnish with additional red pepper flakes when serving for that extra kick!