Description
This Spicy Butternut Squash Sweet Potato Soup combines the natural sweetness of butternut squash and sweet potatoes with warm spices and a hint of heat. Creamy, comforting, and packed with flavor, this soup is perfect for fall or any time you want a nourishing, hearty meal. Made with simple ingredients and blended to a smooth texture, it’s a delicious vegetarian and gluten-free option that warms you up from the inside out.
Ingredients
Vegetables
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 large sweet potato, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
Spices & Seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon cayenne pepper (to taste)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
Optional Garnish
- Fresh cilantro
- Pumpkin seeds
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add spices: Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper, coating the onions evenly to release the spices’ aromas.
- Add vegetables and broth: Add the cubed butternut squash and sweet potato to the pot, stirring well to combine with the spiced onions. Pour in the vegetable broth and bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the vegetables are very tender and easily pierced with a fork.
- Blend the soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
- Add creaminess and season: Stir in the coconut milk (or heavy cream), salt, and black pepper. Return the soup to low heat and simmer for an additional 5 minutes to warm through.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning or spice level as desired. Serve hot, garnished with fresh cilantro or pumpkin seeds if using.
Notes
- Adjust the cayenne pepper quantity to control the heat level of the soup.
- For a thicker soup, reduce the amount of vegetable broth slightly.
- This soup stores well in the refrigerator for up to 4 days in an airtight container.
- Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Garnishes such as fresh cilantro or toasted pumpkin seeds add texture and color but can be omitted if preferred.
