Spicy Butternut Squash and Sweet Potato Soup is the perfect cozy meal for chilly days. Combining the natural sweetness of butternut squash with the earthiness of sweet potatoes, this soup offers a delightful mix of warm spices and a hint of heat. Whether you’re whipping up a comforting family meal or meal prepping for the week, this soup fits the bill with its smooth, velvety texture. The Spicy Butternut Squash and Sweet Potato Soup is not only flavorful but also incredibly nutritious, making it a win-win for both taste and health!
Why You’ll Love This Recipe:
- Simple yet Flavorful: The combination of roasted veggies adds a rich depth of flavor without any fuss.
- Healthy and Creamy: Coconut milk gives this soup its creamy texture while keeping it dairy-free.
- Customizable Heat: You can adjust the spiciness by adding more or less chili powder, making it suitable for everyone.
Ingredients You’ll Need:
- Butternut Squash: Naturally sweet and perfect for a creamy base.
- Sweet Potatoes: Adds smoothness and an earthy sweetness.
- Yellow Onion: Balances the sweetness with a savory flavor.
- Garlic: Provides an aromatic punch.
- Olive Oil: For roasting and adding richness.
- Coconut Milk: For a smooth, dairy-free texture.
- Ground Cumin, Cinnamon, and Chili Powder: A warm, spicy trio that enhances the sweetness of the vegetables.
- Chili Flakes: For an extra layer of spice, if desired.
How to Make Spicy Butternut Squash and Sweet Potato Soup:
Step-by-Step Instructions:
- Preheat the Oven: Set it to 190ºC (375ºF).
- Prep the Vegetables: Chop the squash and sweet potatoes into chunks and slice the onion. Arrange them on a baking tray, drizzle with olive oil, and sprinkle with cumin, cinnamon, and chili powder.
- Roast the Vegetables: Roast for about 30 minutes until tender and golden.
- Transfer to a Pot: Place the roasted vegetables in a large saucepan.
- Cook with Stock: Add water or vegetable stock to cover the vegetables and bring to a boil.
- Blend Until Smooth: Use an immersion blender or transfer the mixture to a blender.
- Stir in Coconut Milk: Add coconut milk, adjust seasoning, and simmer until the soup reaches your desired consistency.
- Serve and Garnish: Top with a swirl of coconut milk and sprinkle with chili flakes and fresh coriander.
Cooking Tips:
- Roast for Flavor: Roasting the vegetables intensifies their natural sweetness and caramelizes the edges for a deeper flavor.
- Use a Good Blender: A high-speed blender will give you a velvety texture, but an immersion blender works great directly in the pot too.
- Adjust Thickness: If the soup feels too thick, gradually add more stock or water until it’s just right for your taste.
Helpful Tips:
- Vegetable Substitutes: You can easily swap out the butternut squash for pumpkin or even carrots if you have them on hand.
- Make it Creamier: If you love extra creaminess, add a touch more coconut milk.
- Freezer-Friendly: This soup freezes beautifully, so make extra and freeze in portions for a quick meal later.
Details:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: International
- Diet: Vegan, Dairy-Free, Gluten-Free
Notes:
- If you want a milder soup, reduce or skip the chili flakes.
- For added protein, stir in some cooked lentils or chickpeas.
- Garnish ideas include toasted pumpkin seeds or a sprinkle of smoked paprika.
Nutritional Information (Per Serving):
- Calories: 230 kcal
- Carbohydrates: 26g
- Protein: 3g
- Fat: 14g
- Fiber: 4g
Frequently Asked Questions:
- Can I Make This in a Slow Cooker? Yes! Simply place all the ingredients in a slow cooker and cook on low for 6-8 hours, then blend.
- How Can I Make This Soup More Filling? Try adding cooked quinoa, rice, or even pasta for a heartier meal.
- What Can I Use if I Don’t Have Vegetable Stock? Water works fine, but for extra flavor, add a bouillon cube.
Storage Instructions:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months in freezer-safe containers.
- Reheat: Heat on the stovetop or in the microwave, stirring occasionally.
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Conclusion:
This spicy butternut squash and sweet potato soup is a must-try for cozy dinners or a quick weeknight meal. Its simple ingredients and warming spices make it both delicious and versatile. Give it a go—you’ll love every spoonful!
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Spicy Butternut Squash and Sweet Potato Soup
Description
This delightful soup is perfect for chilly days when you crave something warm, hearty, and full of flavor. Its roots come from the love of cozy, nutrient-packed meals that deliver both comfort and nourishment. The subtle sweetness of the butternut squash and sweet potatoes, paired with a touch of spice, makes this soup a family favorite. It’s quick to prepare, budget-friendly, and brings together flavors reminiscent of fall. Whether you’re a seasoned cook or a beginner, this recipe guarantees a satisfying and impressive dish every time.
Ingredients
- Butternut Squash: Naturally sweet and perfect for a creamy base.
- Sweet Potatoes: Adds smoothness and an earthy sweetness.
- Yellow Onion: Balances the sweetness with a savory flavor.
- Garlic: Provides an aromatic punch.
- Olive Oil: For roasting and adding richness.
- Coconut Milk: For a smooth, dairy-free texture.
- Ground Cumin, Cinnamon, and Chili Powder: A warm, spicy trio that enhances the sweetness of the vegetables.
- Chili Flakes: For an extra layer of spice, if desired.
Instructions
- Preheat the Oven: Set it to 190ºC (375ºF).
- Prep the Vegetables: Chop the squash and sweet potatoes into chunks and slice the onion. Arrange them on a baking tray, drizzle with olive oil, and sprinkle with cumin, cinnamon, and chili powder.
- Roast the Vegetables: Roast for about 30 minutes until tender and golden.
- Transfer to a Pot: Place the roasted vegetables in a large saucepan.
- Cook with Stock: Add water or vegetable stock to cover the vegetables and bring to a boil.
- Blend Until Smooth: Use an immersion blender or transfer the mixture to a blender.
- Stir in Coconut Milk: Add coconut milk, adjust seasoning, and simmer until the soup reaches your desired consistency.
- Serve and Garnish: Top with a swirl of coconut milk and sprinkle with chili flakes and fresh coriander.
Notes
- If you want a milder soup, reduce or skip the chili flakes.
- For added protein, stir in some cooked lentils or chickpeas.
- Garnish ideas include toasted pumpkin seeds or a sprinkle of smoked paprika.