Description
A comforting and flavorful Spicy Butternut Squash and Sweet Potato Soup featuring roasted vegetables blended into a creamy, smooth base with warm spices and a hint of heat. Perfect for a cozy meal, this soup combines the natural sweetness of butternut squash and sweet potatoes with aromatic spices and a creamy finish from coconut milk or heavy cream.
Ingredients
Vegetables and Aromatics
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
Spices and Seasoning
- 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
Liquids
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash, sweet potatoes, and diced onion with olive oil, ground cumin, ground cinnamon, smoked paprika, cayenne pepper, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- Sauté the Garlic: While the vegetables roast, heat a large pot over medium heat with a drizzle of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Combine and Simmer: Add the roasted vegetables to the pot with the sautéed garlic. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Blend the Soup: Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth. Return to the pot if using a blender.
- Add Coconut Milk: Stir in the coconut milk or heavy cream, adjusting the seasoning with additional salt, pepper, or cayenne pepper to taste. Heat the soup gently for 2-3 minutes to warm through.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as croutons, fresh herbs, or pumpkin seeds for added texture and flavor.
Notes
- Adjust the cayenne pepper based on your preferred spice level.
- For a richer soup, use heavy cream instead of coconut milk.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Use an immersion blender for easier blending without transferring hot soup to a blender.
- Garnish ideas include fresh parsley, cilantro, roasted pumpkin seeds, or crispy croutons.
