This warm and cozy soup mixes creamy butternut squash and sweet potatoes with just the right amount of spice to make your taste buds dance! Perfect for chilly days.
I love how this soup warms me up from the inside out. Plus, it’s so easy to whip up—you just blend it all together and enjoy! Who wouldn’t want that on a cold day? ☕️🥣
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup, providing a creamy texture where it gets pureed. If you can’t find butternut squash, feel free to use acorn squash or pumpkin as alternatives—they’ll add a lovely sweetness too!
Sweet Potatoes: Sweet potatoes give a beautiful color and sweetness. If you’re looking for a lower-carb option, you can use carrots or parsnips, though they have a different flavor profile.
Coconut Milk: For creaminess and a hint of sweetness, coconut milk is perfect. If you’re avoiding coconut, any dairy or non-dairy cream would work, such as heavy cream, almond cream, or cashew cream.
Spices: Cumin, smoked paprika, and cayenne pepper elevate the soup’s flavor. If you don’t have smoked paprika, regular paprika works fine. You can swap cayenne for red pepper flakes if you like granular spice.
How Do I Get the Perfect Texture for My Soup?
A smooth and creamy texture is key for a great soup. Here’s how to achieve it:
- Roast the vegetables until they’re tender and slightly caramelized. This adds depth to the flavor!
- Use an immersion blender for convenience, but a traditional blender creates an ultra-smooth consistency. Just be careful with the hot soup!
- For an extra touch of creaminess, blend in the coconut milk after pureeing.
Don’t rush the blending process or you might end up with chunks. Take your time, and you’ll have a luxuriously smooth soup!
Spicy Butternut Squash Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon 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
- Fresh cilantro leaves, chopped, for garnish
- Optional: a squeeze of lime juice for brightness
How Much Time Will You Need?
This delicious soup takes approximately 10-15 minutes to prepare and about 30-40 minutes to cook. You’ll spend a little time roasting the veggies, sautéing the aromatics, and blending everything together, making it a relatively quick yet rewarding dish to warm you up!
Step-by-Step Instructions:
1. Roast the Veggies:
Preheat your oven to 400°F (200°C). Place the cubed butternut squash and sweet potatoes in a bowl. Drizzle a little olive oil over them and toss with salt and pepper until they are well-coated. Spread them out evenly on a baking sheet and roast for 25-30 minutes. You want them to be tender and just starting to caramelize, which adds a lovely sweetness to the soup.
2. Sauté the Aromatics:
While the vegetables are roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it turns translucent. Be sure not to rush this step; letting the onion get soft and sweet is key!
3. Add the Spices:
Next, stir in the minced garlic, cumin, smoked paprika, ground cinnamon, and cayenne pepper. Cook for about 1 minute, stirring frequently until the spices are fragrant. This will create a wonderful aroma and flavor base for your soup!
4. Combine and Simmer:
Once the roasted vegetables are done, carefully add them to the pot with the sautéed onions and spices. Pour in the vegetable broth and bring everything to a gentle simmer. Let it cook for about 10 minutes so that all the flavors combine beautifully.
5. Blend the Soup:
Using an immersion blender, puree the soup until it’s super smooth. If you don’t have one, carefully transfer batches of the soup to a blender, blend until smooth, and then return it to the pot. The texture should be creamy and velvety!
6. Finish the Soup:
Add the coconut milk to the pot and stir it in. Heat through, making sure the soup is warm, then taste for seasoning. Adjust with salt, pepper, and cayenne to suit your preference. If you’re using lime juice, add a squeeze for a bright finish.
7. Serve and Enjoy:
Serve the soup hot in bowls, drizzled with extra coconut milk, and garnished with fresh cilantro leaves. Enjoy this creamy, spicy butternut squash and sweet potato soup as a perfect dish for any day!
Happy cooking! 🌟
Can I Use Other Types of Squash?
Absolutely! If butternut squash isn’t available, you can use acorn squash, pumpkin, or even kabocha squash. Each will impart a slightly different flavor, but they will all work well in this soup!
Can I Make This Soup in Advance?
Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat gently on the stove before serving. You can also freeze it for up to 3 months; just leave out the coconut milk until reheating for the best texture.
How Do I Adjust the Spice Level?
If you’re sensitive to spice, start with just a pinch of cayenne and gradually increase to your desired heat level. You can also omit the cayenne entirely or replace it with a milder seasoning like paprika for flavor without the heat.
What Should I Serve with This Soup?
This soup is wonderful on its own, but it pairs nicely with crusty bread for dipping, a side salad, or even over cooked quinoa or rice for a heartier meal. Enjoy experimenting with your favorite sides!
